1 14oz can sweetened condensed milk
¼ cup sugar
1 ½ teaspoons cinnamon
1 stick butter
⅓ cup pumpkin
½ tsp salt
Grease a pie tin or 8x8” pan and set to the side.
In a deep saucepan on medium heat, bring sweetened condensed milk, sugar and cinnamon to a boil. Stirring gently with a heat safe spatula, add half the butter in and continue stirring intermittently. If your mixture starts to color quickly, reduce heat to a medium low. Continue stirring gently for 10 minutes total until your mixture has become a light caramel brown- not too dark, but enough auburn notes to let you know your color will equal flavor.
Off heat, gently whisk in the remaining half stick of butter, pumpkin puree and salt until a smooth, pumpkin caramel mixture forms. Pour into a greased pan and pop into the fridge to cool down quickly, about 1 hour.
When completely cool, your caramel slab should be set, but still pliable. Pop the caramel slab out of the tin and pinch or cut into your desired size and shape. Roll your pumpkin caramels on a table to form a tootsie roll-like shape or cut into small squares or rectangles. Serve on a plate or wrap in little squares of plastic wrap or waxed paper and share! Refrigerate your caramels if you’re not going to dig in immediately.