In a large, heavy saucepan over medium heat, melt the sugar. Continue to heat until the liquid becomes amber gold in colour.

Remove the saucepan from the heat and slowly pour half the cream into the melted sugar. Stir using a wooden spoon. [Use extra care to avoid burns]

Using a hand whisk, whisk the mixture until combined and smooth.

Whisk in the remainder of the cream along with the pumpkin puree and vanilla extract. Add the spices and salt and leave to cool.

Once cooled, pour over cake and store any leftover in a sealed jar in the fridge.

Lick utensils thoroughly before washing and enjoy!