I had pumpkin puree leftover from the Pumpkin Fudge I made earlier in the week (recipe here). Wasting it was just not an option so I began googling pumpkin sauce recipes. For my Creamy Pumpkin Sauce I included variations of all the common ingredients I already had in my fridge and pantry. I even surprised myself with how tasty it was! Here is the final recipe:
¾ can Pumpkin Puree
½ lb Fusilli pasta (or your pasta of choice)
¼ cup Olive Oil
3 cloves of Garlic minced
¼ cup Heavy Whipping Cream
½ cup Sour Cream
½ tsp Nutmeg
½ tsp Salt
½ cup freshly grated Parmesan cheese
Dash of ground All Spice
Dash of ground Cinnamon
In a medium saucepan, sauté the minced garlic in the olive oil over medium heat, until soft, not brown.
Begin boiling the pasta until al dente.
Spoon in the pumpkin, heavy whipping cream and sour cream until mixed well and bring to a slow boil.
Add the spices, salt and grated parmesan cheese until mixed and melted.
Drain the pasta and stir into pumpkin sauce until well-covered.
Next time I will plan ahead and add half a pound of Italian sausage too!
I made a pumpkin dessert for an early Halloween party at work. I found this Pumpkin Fudge recipe on Pinterest (and many more goodies I am dying to try!). It was pretty easy to make but just make sure you have a candy thermometer. It took about 14 minutes for the mixture to reach 234 degrees. The fudge turned out great but it was VERY sweet! Just make sure when you serve it to cut it in 1 inch squares or smaller. Also, pumpkin was not the dominant flavor, but it definitely tasted deliciously like Fall.
3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces
2/3 cup evaporated milk
2/3 cup pureed pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/8 teaspoon allspice
2 cups white chocolate chips
1 jar (7 oz.) marshmallow crème
1 1/2 teaspoons vanilla extract
Preheat oven to 350 degrees F. Spread the nuts onto a baking sheet and place in preheated oven 5-7 minutes until fragrant. Shake the baking sheet halfway through baking so the nuts will toast evenly. Remove nuts from oven and set aside to cool completely.
Line a 13 x 9-inch baking pan with foil letting the foil extend up the two short sides of the pan and overhang slightly on both ends.
In a heavy saucepan, combine sugar, brown sugar, evaporated milk, pumpkin, butter and spice. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234° to 240º F (soft-ball stage).
Quickly stir in white chocolate chips, marshmallow crème, 3/4 cup walnuts and vanilla extract. Stir vigorously for 1 minute or until morsels are melted. Immediately pour into prepared pan and top with remaining 1/4 cup walnuts. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered. To cut, lift from pan; remove foil. Cut into 1-inch pieces.