Want simple? This easy creamy pumpkin sauce is about as simple as it gets!
Pumpkin sauce is really popular in the fall and winter. All that left over pumpkin puree following Thanksgiving gets used up in this dish. Pure pumpkin hasa ton of health benefits. It has plenty of fiber and is full of potassium, which aids in lowering blood pressure. There’s a thickness that pumpkin texture carries, which makes it great for lots of various dishes. This one, in particular. It’s a simple sauce that has only 3 ingredients: pumpkin, onions, and cream. That’s it!
So, the pumpkin is plain and simple. You can use Libby’s canned pure pumpkin, or you can use any generic brand that’s in stores. Fresh pumpkin is always best but canned is really great as well. Then there are onions. The onion part of this recipe takes the longest. You will want to cook the onions first. Halfway through the cooking time, you can start making your gluten-free pasta. You can get store bought gluten-free pasta or make your own. I’ve got a homemade gluten-free pasta recipe that takes a bit more time, but is SO worth it!
I dreamt about this recipe, which is why the food photos look a bit dark and hazy. Kinda fun, right? I wanted it to look dreamy! Because it is, this 3 ingredient easy creamy pumpkin sauce. Something else that’s dreamy is that I will be on TV next week!! I can’t believe it and I’m very excited!I will be appearing on Wish TV-8 IndyStyle for two cooking segments, and I couldn’t be more thrilled. I’ll be sharing a fantastic holiday savory dish, as well as a sweet treat for a holiday party. I can’t wait! I will definitely have the segment posted next week on my About Me page!
Easy Creamy Pumpkin Sauce
With only 3 ingredients, this gluten-free pumpkin sauce is a go-to recipe!
- 2 medium sized sweet onions very thinly sliced
- 1/2 cup gluten-free chicken stock homemade is best
- 1/2 cup water
- 1 cup pure pumpkin fresh or canned
- 1 cup heavy cream or 2% milk or more
- kosher salt
- ground black peppercorn
- gluten-free pasta cooked
- Parmigiano-Reggiano for topping
Heat a skillet to medium low heat.
Add stock and water and let heat for 5 minutes.
Add onions then stir. You can add a tablespoon of butter if desired, but it is not needed. You can also add a few thyme sprigs for flavor.
Cover skillet with lid and let cook for approximately 1 hour. The goal is for the onions to be extremely soft and almost melted like. Stir and check the onions every 20 minutes. If onions seem too dry, you can add more olive oil OR more stock/water. Whichever you have is fine.
When onions are soft enough that they can split easily with a wooden spoon, take skillet off heat.
Drain liquid from skillet then add onions to wire sieve over a bowl. Push out remaining liquid then add onions to a food processor with pureed pumpkin. Add salt and pepper to taste. You will need salt for sure!
Process ingredients until finely pureed, then add cream/milk. Process again for about 30 seconds.
Have a taste, and add more salt and pepper to desired flavor. Keep in mind that pumpkin needs salt to add flavor, so you might be adding more in the end.
While cooked pasta is hot, add gluten-free pasta slowly to skillet and stir in circles. Gluten-free pasta breaks apart easily, so be gentle.
Top with grated Parmigiano-Reggiano, freshly chopped thyme, and more salt and pepper if desired.