Time for CPS: Creamy Pumpkin Sauce

This recipe is an oldie, but a goodie, and it’s too decadently delicious to not share again. Sometimes, we need a gentle reminder to resurrect the been-there-done-that recipes. This time, I substituted Whole Foods’ Unsweetened Almond Milk for half & half and I can honestly say that I hardly noticed the switch. Whole Foods’ version is much heavier, richer and less watered-down than its Silk or Almond Breeze counterparts. That’s just my take, but I’ve found Whole Foods’ almond milk to be a perfect substitute for cream or half & half. But back to the pumpkin sauce. The nutty, barely sweet and standalone flavor provided by the nutmeg is all you need — unless you’re like me and enjoy a kick, and the cayenne pepper does just that. This Creamy Pumpkin Sauce is rich, flavorful and the perfect fall dish.

Please Note: in no way was I endorsed by Whole Foods; I just quite enjoy their almond milk!

Ingredients.

FOR THE PUMPKIN SAUCE (SERVES 4-6):

• 1/2 T light olive oil
• 1/2 c finely chopped carrots
• 1/4 c finely chopped shallot or onion
• 1 can (15 oz) pure pumpkin purée
• 1 cup unsweetened plain almond milk *
• 1/2 t nutmeg
• 1/8 t ground cayenne pepper or add to taste (optional)
• Sea salt to taste

* NOTE: the original recipe calls for 1/2 c of freshly shaved parmesan and 1 c heavy cream. I  omitted both, but feel free to add them, one or the other and find your own variation.

SUGGESTED “PASTA” PAIRING:

• 1 c spaghetti squash (cook according to directions found here)
• Generous handfuls of baby spinach
• Generous handfuls of chopped curly kale, spines removed (how to easily here)
• Pumpkin seeds to top
• Grated Parmesan cheese to top (optional — not shown)

Directions.

1. Heat olive oil in a medium saucepan over medium heat. Add in chopped carrots and onion and cook until tender.
2. Stir in pumpkin puree, almond milk, cayenne pepper and nutmeg. Stir constantly.
3. Bring the pumpkin sauce to a boil and then reduce heat to a simmer. Add sea salt to taste. Allow sauce to simmer for about 5 min to blend flavors. Optional: Thin with 1 T water if sauce is too thick.
4. Sauté spaghetti squash, kale and spinach over medium heat until wilted.
5. Spoon creamy pumpkin sauce over spaghetti squash, kale and spinach or over your desired “pasta” and/or sautéed vegetables. Top with pumpkin seeds and parmesan.
6. Serve hot and enjoy!

Adapted from my original “Creamy Pumpkin Sauce.”