Pumpkin Pasta Sauce on the Stove

Enjoy pumpkin but make it savory! Whip up this creamy pumpkin sauce in simply 15 minutes! It’s rich, satisfying and so comforting! It’s creamy without needing to add any cream or cheese. This dish is based heavily on my Butternut Squash Pasta Sauce that I posted a couple years ago. Basically, I simply swapped the butternut squash out for pumpkin. Simply, blend a can of pumpkin puree with sautéed onion, garlic and sage and any dairy-free milk. You’ll have a mouthwatering, seasonal sauce for any type of pasta or gnocchi!

Reasons you should make this dish

• So good: Get ready for an absolute explosion of flavor! It’s creamy and savory with simply a hint of sweetness from the pumpkin.
• Speedy & straightforward: This pumpkin pasta sauce recipe is unfussy to make and it comes together with particularly little effort. You can have the sauce simply about made while the pasta is boiling, then simply stir everything together.
• Loved by all: Family-friendly and always a crowd-pleaser, this is a great dish to serve when you’re hosting guests! It tastes pleasing but it’s a breeze to throw together.

Ingredients you’ll need

This pumpkin pasta sauce recipe requires simple ingredients that you may already have in your kitchen. Here is everything that you’ll need:

• Olive oil: For sautéing the onion, garlic and sage.
• Onion and garlic: Sautéed for depth of flavor.
• Dried sage: The taste of sage pairs wonderfully with pumpkin! You can also use fresh sage leaves as desired!
• Pumpkin puree: The star of this method! You can make this sauce with either store-bought canned pumpkin puree OR with freshly roasted pumpkin (similar to what I did with the butternut squash sauce).
• Milk: I typically use unflavored almond milk but any nondairy milk will work.

Substitutions and variations

• Half and half: If you’re not worried about keeping the sauce vegan, half and half is a great substitution for the almond milk. The texture of the sauce will be thicker and slightly creamier.
• Pumpkin alternative: Try swapping the pumpkin puree with pureed butternut squash or sweet potato for a slightly different flavor.
• Freshly grated cheese: If you’d like to add some cheesiness, top with freshly grated parmesan cheese.

How for this dish

This pumpkin pasta sauce is reliable for busy weeknights! It’s speedy and unfussy to get on the dinner table in a hurry and the whole family will love it! Here’s the simple process:

1. Sauté: Heat the oil or butter in a medium skillet over medium heat. Once hot, add in the onion, garlic, and sage and sauté for 5 minutes.
2. Blend: Add the onion mixture to a blender or food processor and add in the remaining ingredients: pumpkin, milk, and salt and pepper. Blend until creamy and smooth.
3. Simmer: Add the sauce in the skillet used to sauté the veggies and heat until warmed through.
4. Serve: Enjoy with your regular cooked pasta, over gnocchi, on potatoes or however else you desire!

Helpful tips

• Pumpkin: Use pure pumpkin puree for this method. Pumpkin pie filling has added sugars and spices, which will not be good in this method.
• Seasoning pasta: If you’ll be serving this sauce with pasta, be sure to season the water with salt before adding to the pasta to boil. A good ratio is 1 teaspoon of salt per 4 cups of water.

Frequently asked questions

Storage recommendations

• Storing leftovers: Transfer the sauce to an airtight container and store in the refrigerator for up to 4-5 days.
• To freeze: You can freeze the sauce in an airtight container for up to 2-3 months. Thaw in the fridge and warm in a saucepan on the stove or in the microwave. You may need to add some almond milk, broth or water to thin the sauce.

More savory pumpkin recipes

• Pumpkin Fritters
• Pumpkin Curry
• Pumpkin Goat Cheese Risotto
• Vegan Pumpkin Mac & Cheese