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Vegan Salted Pumpkin Caramels

Serves 64 40 minute prep time

By on

Vegan Salted Pumpkin Caramels

Everyone needs a little sugar now and again. These plant-based caramels feature our favorite fall fruit (yes, fruit!), pumpkin. Finish with melted Vega® Maca Chocolate and some coarse sea salt and you’ve got yourself one very special treat!

Yield: 64 caramels, depending on size

*Warning – Use caution when working with hot sugar


  • 1 tsp coconut oil
  • 1½ cups canned coconut milk, thick cream only
  • ⅔ cup pumpkin purée
  • ½ tsp each nutmeg, cinnamon, and ground ginger
  • 2 cups raw, evaporated cane sugar (Coconut sugar will not work as a substitute in this recipe. Trust us—we tried!)
  • ½ cup agave
  • ½ cup maple syrup
  • ¼ cup water
  • 4 Tbsp coconut oil
  • ½ lemon, juiced
  • ¾ tsp coarse salt (sea salt, fleur de sel, or Himalayan pink salt)
  • Optional: 2 melted bars of Vega® Maca Chocolate


  • Line the bottom and sides of an 8-inch square pan (or a cookie sheet) with parchment paper. Using 1 teaspoon of coconut oil, grease the parchment paper thoroughly.

  • In a saucepan, combine coconut milk, pumpkin and spices. Get mixture warm, but not boiling.

  • In a second heavy-bottomed pan, with sides at least 4 inches high, combine sugar, agave, maple syrup, and water. Stir until the sugars are melted. Then let it boil until it reaches 244 degrees on a candy thermometer.

  • Slowly and carefully pour cream mixture into sugar. Slowly bring mixture to 240°F on a candy thermometer (this can take a while). Don’t leave the kitchen—keep a close eye on the pot. Stir constantly.

  • As soon as the mixture reaches 240°F pull it off the heat and stir in coconut oil and lemon juice. Mix vigorously so the coconut oil is fully incorporated.

  • Pour mixture onto lined pan. Let cool 30 minutes and sprinkle with salt. Let caramels fully set at least 2 more hours before using a hot knife to cut them into 1-inch squares and wrapping them with waxed paper.

  • Optional: If using Vega® Maca Chocolate, let caramels set completely before drizzling with chocolate and top with salt after.

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.
Morgan Shupe

In this recipe