Diy Pumpkin Pasta Sauce

Last week I made pumpkin spice lattes, and with a lot of pumpkin puree left over in my fridge, I had to use it for something. Enter: DIY pumpkin pasta sauce. I experimented with the flavors as I went – it started as a sweeter sauce, but I quickly realized adding herbs and black pepper would make it perfect. So, this sauce is thick and savory, with just a hint of sweetness in the nutmeg – perfect on top of plain pasta or ravioli. It’s also very easy to make, and it’s vegetarian – I’ve included substitutes for vegans as well!


– 1/4 cup butter (vegan substitute: 1/4 cup vegan “buttery” spread OR 3 tablespoons canola oil)
– 1 shallot
– 2 – 4 garlic cloves (depending on your taste)
– 1 – 15 ounce can of pumpkin puree (or follow Bonnie’s instructions for pumpkin puree in this – recipe)
– 1/2 cup vegetable stock
– 3/4 cup milk (vegan substitute: 3/4 cup soymilk, rice milk, etc.)
– 1 tsp salt
– 4 teaspoons fresh, minced sage leaves OR 2 teaspoons dry ground sage
– 2 teaspoons fresh, minced thyme leaves OR 1 teaspoon dry ground thyme
– 1/2 tsp fresh ground black pepper
– pinch of nutmeg

optional toppings:

– 1/4 cup chopped walnuts
– parmesan cheese


After shallot and garlic are minced, sauté in skillet of melted butter (or vegan substitute) on medium for about 5 minutes.

Reduce heat to low, and stir in pumpkin puree. Continue to stir for 3 minutes, and slowly add stock, milk, salt, pepper, sage, and thyme. Allow sauce to simmer, covered, until ready to serve. Top with walnuts and parmesan cheese, if desired.

ashley paul indie pretty projectOut to find ways to make life simpler, Ashley is tackling life one DIY project at a time. Learning as she goes, she also spends her days writing Indie Pretty Projects and creating for her Etsy shop.

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