Pumpkin Caramel Sauce!

Pumpkin Caramel Sauce 

This delicious sauce is wonderful over ice cream and granola or apple crisp or for dipping apple or pear slices. 

     Preheat oven to 350°. In a 9” x 9” pan, place

¾ C pecans, coarsely chopped

    Bake for 8 minutes. Cool. 
    Drain in a paper towel-lined colander 

¾ C cooked pumpkin

    In a heavy saucepan over medium high heat, melt

½ C butter


2/3 C evaporated milk

the drained canned pumpkin

3 C sugar

2 T maple-flavor syrup

¾ tsp ground cinnamon

¼ tsp ground nutmeg

1/8 tsp ground cloves

    Bring to a rolling boil and cook over medium-high heat stirring 
    constantly to 234° or soft ball stage (about 15 minutes).  
    Remove from heat and add, stirring until melted

12 oz. white chocolate chips

    Add and stir until melted

10 oz. mini marshmallows

1 tsp vanilla

Serve warm over ice cream and granola or apple crisp or dip apple slices. Refrigerate unused portion. 

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