Pumpkin Pie Caramels

Pumpkin Pie Caramels
I am in full blown fall mode over here now. Fall baking is my favorite time of year. I love it even more than Christmas baking.

Pumpkin Pie Caramels
I saw Bourbonnatrix Bakes made apple cider caramels and I instantly knew I wanted to make a pumpkin pie version. I can’t decide if these are actually more fudge like than caramel, but either way they are delicious!

Pumpkin Pie Caramels

This isn’t caramel with some pumpkin pie spice thrown in. I managed to get some pumpkin puree in there too and they taste like pumpkin pie too!

I let my caramel sit over night and cut it into little cubes in the morning. Use parchment paper for candy wrappers and give them as little gifts!


Pumpkin Pie Caramels

Yield: 20 caramels


2/3 cup pecans, roasted in the oven 5 minutes at 180 C/350 F

1 1/2 cups heavy or double cream

2/3 cup pumpkin puree

1 tsp pumpkin pie spice (I used 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp all spice, 1/8 tsp nutmeg)

2 cups sugar

1/2 cup light corn syrup or golden syrup

1/3 cup maple syrup

1/4 cup water

4 tbs unsalted butter, at room temperature

1 tsp lemon juice

fleur de sel, for sprinkling


  1. Grease and line a loaf tin with parchment paper. Sprinkle the roasted pecans along the bottom.
  2. In a medium sauce pan stir together the cream, pumpkin and spices over a medium heat. Remove just before it starts to boil. Set aside.
  3. In a large pot (I used my big non stick soup pot. Any non stick pan the caramel may burn easy) clip on a candy thermometer and stir together the sugar, maple syrup, corn syrup and water over medium low heat until melted.
  4. Bring to a boil and once the thermometer reads 244 degrees (F) slowly pour in the cream mixture.
  5. Slowly bring the mixture to 240 F degrees. This can take a long time. Don't be tempted to turn the heat up as it will easily burn. I had my electric stove on heat 3 and it took over 45 minutes. Stir occasionally and then more frequently when it comes close to 240 F.
  6. Once the caramel reaches 240 F very quickly stir in the butter and lemon juice. Pour into the prepared pan and set aside to cool.
  7. After about 30 minutes sprinkle the fleur de sal over top. Once set cut into squares and store in an airtight container for a week.

Adapted from Food 52, makes about 20 caramels



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  1. Ah Kelly, I LOVE this time of year too for recipes such as this! A more comforting, Autumnal bake I don’t think I could find on the web- ohhh, it is getting me all excited about the celebrations and festivals over the next couple of months!

  2. this looks like such fun! Making candy always seems to me to be out of reach. YOU make it look so simple! I wonder if I could veganise it?….

  3. Oh this sounds so yummy!

  4. These sound & look delicious! Caramel is one of my favourite things

  5. I’m not big on caramel, something about the way they stick to your teeth. But these look positively adorable (specially when wrapped in parchment paper and the stringy bow, very homemade chic). I AM big on the way things look. So I might try them just for the look of it!

    [very well done with the yellow background and orange napkin, pure photog genius]

    • I wouldn’t say these are super chewy. They ended up being a cros between fudge and a caramel! Just looking at them makes me hungry. I wish I hadn’t eaten them all now!

  6. I’m a Fall baking fanatic as well-the reason I love it more than Christmas baking is because of all the warm flavors and spices, also I know I have the holidays to look forward to! This recipe sounds delicious, one note: have you attempted the caramel with a pan that was not non-stick? Would this be possible to use without burning the caramel mixture?

    • My first attempt was in a cheap non stick pan and it burned horribly. It was a different recipe than this though. It might be ok but you’d have to keep the heat low. As long as the pot is heavy duty it might be ok.

      • Awesome! Thank you for the response..I will definitely give it a shot or two!!


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