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Easy Pumpkin Cream Sauce

  • Author: Food with Feeling
  • Total Time: 15 minutes
  • Yield: 3 cups of sauce 1x


  • 15 ounce can of pumpkin puree*
  • 1 tablespoon of olive oil
  • 1/2 teaspoon of dried sage
  • 5 cloves of garlic, roughly chopped
  • 1/2 of a sweet onion, roughly chopped
  • 1 1/4 cup of almond milk, unflavored (can use other non flavored milk if desired..I also tested this with half n half)
  • S&P to taste


  1. Heat the oil in a medium skillet over medium heat. Once hot, add in the onion, garlic, and sage and sautee for 5 minutes.
  2. Add the onion mixture to a blender or food processor and add in the remaining ingredients: pumpkin, milk, and salt and pepper. Blend until creamy and smooth.
  3. Add the sauce in the skillet used to saute the veggies and heat until warmed through.
  4. Serve with you favorite pasta, over gnocchi, or however else you desire!


*You can also use freshly roasted chunks of pumpkin similar to in this recipe:

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Sauce
  • Method: stovetop
  • Cuisine: american

Keywords: pumpkin, sauce, vegan, cream sauce