In a medium pot over medium-high heat combine coconut palm sugar, coconut milk, pumpkin puree, pumpkin pie spice, and vanilla. Bring to a boil, stir well to combine. Reduce heat to a low simmer and cook for 45 minutes stirring frequently. The sauce will thicken and reduce as it cooks.
Remove from heat and allow to cool. The sauce will thicken up considerably once it has cooled down.
Store in the refrigerator for up to 10 days.
Ideas for how to use this vegan pumpkin caramel sauce:
Drizzle on top of pumpkin pancakes
Use as a fruit dip
Make the ultimate caramel yogurt parfait with granola, diced apples, walnuts, and a generous drizzle of caramel sauce
Stir into oatmeal, top with carmelized pears and pecans
Stir into your morning coffee. Seriously step aside PSL, caramel pumpkin latte OMG!
Drizzle on top of muffins, cakes, or cheesecake!
Pour over vanilla ice cream
Make the ultimate affogato - espresso, vanilla ice cream, and vegan pumpkin caramel sauce (use coconut-based ice cream for a fully vegan treat)