Ingredients:

  • 1/2 cup (100g) granulated sugar
  • 2 tbsp (30ml) water
  • 4 tbsp (56g) unsalted butter
  • 1/4 cup (60ml) heavy cream
  • 3 tbsp (45g) unsweetened pumpkin puree
  • 1 tsp (2g) pumpkin pie spice
  • 1 tsp (5ml) pure vanilla extract
  • 1/4 tsp (1.5g) fine sea salt

Instructions:

  1. Combine the sugar and water in a heavy-bottomed saucepan over medium heat. Stir sparingly until the sugar dissolves and the mixture begins to bubble. Continue heating without stirring until the syrup turns a deep mahogany color.
  2. Lower the heat to medium-low and whisk in the butter. Continue whisking until the butter is completely melted and the sauce looks glossy.
  3. Slowly pour in the heavy cream while whisking constantly. Once smooth, stir in the pumpkin puree, pumpkin pie spice, vanilla extract, and salt. Simmer for 1-2 minutes until the sauce is velvety and well-incorporated. Remove from heat immediately.