Creamy Pumpkin Sauce

Rating: 4.38 stars
24 Ratings
  • 5 star values: 15
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

This sauce is great over pumpkin or cheese ravioli!

By MegChaseWal

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Heat oil in a skillet over medium heat; cook and stir shallots until soft, about 10 minutes. Add butter and allow to melt. Whisk flour into butter mixture until incorporated. Stir cream, salt, and cinnamon into butter mixture and continue whisking until incorporated, about 2 minutes.

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  • Mix pumpkin and 1/2 cup chicken broth into cream mixture, adding more broth, 1/4 cup at a time, until desired consistency is reached. Simmer sauce until desired consistency is reached, 5 to 10 minutes. Stir sage and thyme into sauce.

Nutrition Facts

Per Serving:
119 calories; protein 1.7g; carbohydrates 6.4g; fat 10g; cholesterol 28.1mg; sodium 246.5mg. Full Nutrition
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Reviews (23)

Read More Reviews

Most helpful positive review

Brookexox
Rating: 5 stars
08/15/2017
Delicious! Used almond milk and no problem with the outcome. This will definitely be made again. Read More
Helpful
(2)

Most helpful critical review

Sue Taylor
Rating: 3 stars
04/23/2020
Dull flavor. I followed the recipe except used almond milk instead of light cream. No flavor. Read More
24 Ratings
  • 5 star values: 15
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Brookexox
Rating: 5 stars
08/15/2017
Delicious! Used almond milk and no problem with the outcome. This will definitely be made again. Read More
Helpful
(2)
WARREN4
Rating: 5 stars
10/13/2015
I intended to make exactly as written; however at the last minute I discovered I was out of sage so I used sage flavored sausage instead of using another meat. I may put a touch less salt next time though it was fine as is just personal preference. I used only 1 cup chicken broth as I preferred a thicker sauce. We put it on whole grain pasta with lentils. Excellent for pre-Circleville Pumpkin Show fare. Read More
Helpful
(1)
Pomona2006
Rating: 5 stars
04/08/2017
Amazing sauce! Crowd favorite! Not too pumpkiny but has a definite fall feel to it which is very much welcome during the fall and winter seasons. Read More
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Caron Krebs Smith
Rating: 5 stars
10/12/2017
Tasty and very easy to make. We like a thicker sauce so I only used 1/2 cup of broth. I didn't have fresh sage or thyme so I put in a tsp. of dried sage and a bit of dried thyme when I added the rest of the ingredients. The family loved it over gnocchi. Read More
Buckwheat Queen
Allstar
Rating: 4 stars
01/14/2016
I used homemade pumpkin puree which was more liquid than canned. I only needed about 1/2 cup of broth. This is nice with egg noddles. Thank you for the recipe. Read More
jsp
Rating: 5 stars
02/12/2021
I have made this several times, with substitutes. I made it gluten and dairy free (gf flour and almond milk). It was so good! Read More
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elizabeth
Rating: 3 stars
11/28/2018
I read all the reviews and thought I would give it a try as I love pumpkin. I used almond milk but other wise followed the recipe. I too thought it was lacking something. Was not sure what.... This may sound crazy but I added sugar in the raw and it was divine. Read More
hport001
Rating: 2 stars
02/03/2020
I didn t care for this recipe as is. I thought it was too pumpkiny tasting and lacked flavor. Ultimately I found a pumpkin sauce recipe in budget bytes and I added the spices listed in that recipe to this recipe to add flavor. I ended up adding garlic powder nutmeg more salt black pepper and cayenne pepper. chilli powder was suggested but I didn t have any on hand. The final dish was very liked by most but this recipe as is is lacking flavor in my opinion. Read More
Angelika
Rating: 5 stars
05/12/2020
I really enjoyed this recipe. Honestly, found it because I needed a way to use up a can of pumpkin puree. I happened to notice another review mentioning the use of sage sausage, which was brilliant. I got some from a local butcher and mostly followed the recipe, using Silk heavy cream (non dairy). Very yummy and I enjoyed the leftovers also. Would make this again if I have pumpkin on hand! Read More
Sue Taylor
Rating: 3 stars
04/23/2020
Dull flavor. I followed the recipe except used almond milk instead of light cream. No flavor. Read More
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