Line a 9 inch baking dish with parchment paper then spray with cooking spray.
Into a large saucepan add in 1 cup of unsalted butter. Once fully melted add in ¼ tsp salt, 1½ cups sugar, and 1 tsp pumpkin pie spice. Stir until fully mixed.
Add in 1 cup golden syrup, ½ cup pumpkin puree, and 14 oz can of Eagle Brand® Sweetened Condensed Milk. Continuously whisk the caramel sauce until it reaches 240F then carefully pour into the lined baking dish.
Allow the caramel to sit overnight.
Slice into bite sized pieces and enjoy!
Recipe by our friend Taylor Golub @TaylorGolub