Paleo Pumpkin Pie Caramel

Fall is in the air!  I think in Michigan on Monday people were wearing shorts and t-shirts and on Friday they had their Ugg boots out and wearing lots of layers to stay warm!  This is my favorite time of year with lots of apples and pumpkins.  With the quick changing weather, many leaves are falling at our house and it’s been a busy week!wedding1

Last weekend we had my brother’s wedding in Chicago.  He has married his queen and now they are enjoying themselves living in their castle with my niece dog (Zoey).  Below is a picture of the lovely bride (my sister-in-law…YEAH) and her maids.


Remember above how I mentioned I loved apples and pumpkins?  Well this recipe uses both.  A key to making caramel with cider is to never let it burn while it is boiling.  Making caramel reminds me of making mayo, it requires lots of patience.  However, good things come to though who wait!!

For those who live in Southwest Michigan, I use Juicy Leaf’s cider.  For those who don’t know about Juicy Leaf, they are new juice bar in downtown Kalamazoo.  They are open 11am-7pm, Monday-Friday.  If you can’t meet them during the week, they are also at the farmers market on Saturdays.


Paleo Pumpkin Pie Caramel

1 cup cider
1 tsp vanilla
1/4 tsp pumpkin pie spice

1.  Place all ingredients in a small pan on medium heat.
2.  Constantly whisk the ingredients and bring to a boil.
3.  Continue whisking and allow mixture to boil for several minutes.
4.  Remove from heat when mixture has become thick (about 10-15 minutes).
5.  Place caramel in a container and enjoy!

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5 thoughts on “Paleo Pumpkin Pie Caramel

  1. This is crazy! No honey or syrup, just the juice? I can’t wait to try this. Do you think it would work with other juices? Maybe using frozen concentrate?

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