Before we started we sautéed beef strips, onion, scallions, pepper, head of broccoli, and green beans and then followed the recipe and added all the aforementioned items in at the end (heated up) with the pasta: incredible – everyone loved it!
I personally thought the sauce was bland, which surprised me because the amount of spices. This tasted like milk gravy to me, and the pumpkin tasted very muted. If I were to make it again I would use less milk and more pumpkin. My husband enjoyed it though, so maybe my taste buds are blown out.
I’m sorry to hear that it wasn’t to your taste Holly. The recipe has worked well for myself (and others) but I know how frustrating it can be to try a new recipe and not have it work out, so I really wish you would’ve enjoyed it!
I used this sauce on lobster ravioli from Costco and it was the absolute perfect companion! So good, so easy, and it felt very gourmet and special! Served with a salad of arugula with a little lemon juice and olive oil it was the perfect, quick supper after a busy day. I added a little extra cinnamon (2 more pinches) because I like the sweetness it imparts. Yum!
To be fair Holly, 4 cups of milk seems like a lot. I think I’m going to be cutting it down to 2 cups since 2 cups of milk plus 2 cups of pumpkin puree seems like plenty of sauce to cover a pound of pasta.
I LOVE this pumpkin sauce!! I was worried about the cinnamon and nutmeg, but it was just enough to give it a really interesting flavor without making it overpowering. Added sautéed kale and did it over premade sausage ravioli and it was a perfect weekday dinner!
I started off intending to follow the recipe exactly, but somehow got off the beaten path while grabbing ingredients ;)
Ended up using bacon grease instead of butter; chicken broth (homemade) instead of milk; cumin & curry powder instead of sage, nutmeg & cinnamon; added diced canned tomatoes; omitted the parm. Yummy!
This recipe is delicious! A great way to use leftover canned pumpkin. I subbed almond milk for non-fat milk and gluten free 1-to-1 flour for the all-purpose four. Even with those substitutions it turned out perfect. Will definitely make this again.
I dont understand all yall, the cinnamon made the sauce sweet(like pumpkin pie) and it made my stomach queasy.(i added 1/8 tsp like it said) I added some parm into the mix as well as on top of the bowl and without the cinnamon i think it would be great.
I’m sorry to hear the recipe wasn’t to your taste. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
This was excellent! I made a few changes.
1. I made this vegan by using olive oil, oat milk, and 1/4 cup silken tofu instead of the butter, milk, and cream cheese.
2. I sautéed a small yellow onion and added it with the oil before adding the flour.
3. I added the spices with the simmering milk.
4. Added a bit more salt (tofu won’t bring the same flavor as cream cheese, so a little extra salt was needed).
Such a quick and delicious dinner!
This sauce was bland and almost flavorless. We added more pumpkin, turmeric, smoked paprika, roasted garlic powder… not sure what else as my daughter did the doctoring. We ended up with a delicious pumpkin sauce for our tortellini.
I’m sorry to hear that you had trouble with the recipe, Lee. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
Absolutely fantastic. I made this and it was great.
I made a half batch of the sauce, which was enough for 7oz pasta (uncooked) for a dinner for two.
My only critiques would be that when I made it, it was too thick and needed additional milk to thin it out, and it was improved quite a bit by cooking it with small diced onion. But besides that? It was wonderful! A great easy autumn alternative to weekday mac & cheese cravings.
A delicious hit! Admittedly I did make some additions, 1 caramelized onion, 4 cups shredded kale (sauteed after onion is caramelized) and one package onion and cheddar chicken sausages. So good!
I am gonna make this for my kids . I don’t want them to feel the pumpkin taste as they are picky eater instead taste like similar to white sauce pasta . Will it work if I follow the same recipe?
I measure spices with my heart, but this was lovely! Added toasted walnuts and a balsamic reduction drizzle, very tasty. Do you think this sauce could be frozen? I made too much!
Hi Piper! I’m so glad you enjoyed it! With the milk and cream cheese included, I worry that they will separate and change the texture of the sauce when thawing it out, so I don’t typically recommend it. If you decide to experiment, let me know how it goes!
Absolutely love this recipe. I can definitely see why stirring constantly is a good idea.
Is it possible to freeze the sauce and added ingredients (MINUS pasta, add after thawing)? I am pregnant and want to have this recipe post-pregnancy, so freezing meals will be essential.
I was curious about using pumpkin in pasta, so I tried this recipe. It’s actually really nice and creamy with a hint of sweetness. I threw in some spinach and leftover chicken too. My boyfriend was surprised it didn’t taste like dessert lol. We both liked it, especially with some grated cheese on top.
will make this but was wondering about substituting silken tofu for the cream cheese. have you tried doing this substitution? thank, jean allen
Hi Jean, no I’m sorry I haven’t tried this substitute so I wouldn’t know for sure if it works. If you decide to experiment, let me know how it goes!
Hi, I can’t wait to make this! I am wondering if dried sage would be substitutable for the fresh sage? And would you know the measurement?
Hi Miah! It’s roughly about 1/2 teaspoon dried sage. Hope you enjoy it!
Delicious! Just what I was looking for!
Great to hear, Jennifer! Thank you!
Why not canned pumpkin?
Hi Juli, you can used canned pumpkin puree, just not canned pumpkin pie filling. Hope you enjoy it!
This came out delish and great!
Before we started we sautéed beef strips, onion, scallions, pepper, head of broccoli, and green beans and then followed the recipe and added all the aforementioned items in at the end (heated up) with the pasta: incredible – everyone loved it!
Hi Mikey! So glad you enjoyed it! Thank you for this kind review!
I personally thought the sauce was bland, which surprised me because the amount of spices. This tasted like milk gravy to me, and the pumpkin tasted very muted. If I were to make it again I would use less milk and more pumpkin. My husband enjoyed it though, so maybe my taste buds are blown out.
I’m sorry to hear that it wasn’t to your taste Holly. The recipe has worked well for myself (and others) but I know how frustrating it can be to try a new recipe and not have it work out, so I really wish you would’ve enjoyed it!
I used this sauce on lobster ravioli from Costco and it was the absolute perfect companion! So good, so easy, and it felt very gourmet and special! Served with a salad of arugula with a little lemon juice and olive oil it was the perfect, quick supper after a busy day. I added a little extra cinnamon (2 more pinches) because I like the sweetness it imparts. Yum!
Yay! Thanks for sharing, Debbie!
To be fair Holly, 4 cups of milk seems like a lot. I think I’m going to be cutting it down to 2 cups since 2 cups of milk plus 2 cups of pumpkin puree seems like plenty of sauce to cover a pound of pasta.
Enjoy Robby!
I LOVE this pumpkin sauce!! I was worried about the cinnamon and nutmeg, but it was just enough to give it a really interesting flavor without making it overpowering. Added sautéed kale and did it over premade sausage ravioli and it was a perfect weekday dinner!
Hi Jessica! So glad you enjoyed the recipe! Thank you for this kind review!
Would it be Autumn Overkill to use spaghetti squash for the pasta?
I think it would work just fine, Mary! Enjoy!
I started off intending to follow the recipe exactly, but somehow got off the beaten path while grabbing ingredients ;)
Ended up using bacon grease instead of butter; chicken broth (homemade) instead of milk; cumin & curry powder instead of sage, nutmeg & cinnamon; added diced canned tomatoes; omitted the parm. Yummy!
This recipe is delicious! A great way to use leftover canned pumpkin. I subbed almond milk for non-fat milk and gluten free 1-to-1 flour for the all-purpose four. Even with those substitutions it turned out perfect. Will definitely make this again.
Yay! So happy to hear that, Danielle! Thank you!
I dont understand all yall, the cinnamon made the sauce sweet(like pumpkin pie) and it made my stomach queasy.(i added 1/8 tsp like it said) I added some parm into the mix as well as on top of the bowl and without the cinnamon i think it would be great.
I’m sorry to hear the recipe wasn’t to your taste. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
This was excellent! I made a few changes.
1. I made this vegan by using olive oil, oat milk, and 1/4 cup silken tofu instead of the butter, milk, and cream cheese.
2. I sautéed a small yellow onion and added it with the oil before adding the flour.
3. I added the spices with the simmering milk.
4. Added a bit more salt (tofu won’t bring the same flavor as cream cheese, so a little extra salt was needed).
Such a quick and delicious dinner!
Glad it worked out for you, Lesley! Thanks!
Simple but excellent balance of flavour. Creamy and pumpkin-y, delicious too with filled pasta.
Glad to hear you enjoyed it, Andrew!
This sauce was bland and almost flavorless. We added more pumpkin, turmeric, smoked paprika, roasted garlic powder… not sure what else as my daughter did the doctoring. We ended up with a delicious pumpkin sauce for our tortellini.
I’m sorry to hear that you had trouble with the recipe, Lee. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
Absolutely fantastic. I made this and it was great.
I made a half batch of the sauce, which was enough for 7oz pasta (uncooked) for a dinner for two.
My only critiques would be that when I made it, it was too thick and needed additional milk to thin it out, and it was improved quite a bit by cooking it with small diced onion. But besides that? It was wonderful! A great easy autumn alternative to weekday mac & cheese cravings.
Thanks for the feedback, Rebekah! Glad you enjoyed it!
A delicious hit! Admittedly I did make some additions, 1 caramelized onion, 4 cups shredded kale (sauteed after onion is caramelized) and one package onion and cheddar chicken sausages. So good!
Glad it worked out! Thanks Melanie!
I am gonna make this for my kids . I don’t want them to feel the pumpkin taste as they are picky eater instead taste like similar to white sauce pasta . Will it work if I follow the same recipe?
I think it should! Let us know how it goes if you decide to experiment, Shanthi!
I measure spices with my heart, but this was lovely! Added toasted walnuts and a balsamic reduction drizzle, very tasty. Do you think this sauce could be frozen? I made too much!
Hi Piper! I’m so glad you enjoyed it! With the milk and cream cheese included, I worry that they will separate and change the texture of the sauce when thawing it out, so I don’t typically recommend it. If you decide to experiment, let me know how it goes!
Absolutely love this recipe. I can definitely see why stirring constantly is a good idea.
Is it possible to freeze the sauce and added ingredients (MINUS pasta, add after thawing)? I am pregnant and want to have this recipe post-pregnancy, so freezing meals will be essential.
Thanks Jordan!
Can this be put in the freezer?
Hi Jordan, Freeze it in an airtight container, let it thaw in the fridge, and then reheat it very very gently. Hope this helps!
Hi Jordan, Freeze it in an airtight container, let it thaw in the fridge, and then reheat it very very gently. Hope this helps!
I was curious about using pumpkin in pasta, so I tried this recipe. It’s actually really nice and creamy with a hint of sweetness. I threw in some spinach and leftover chicken too. My boyfriend was surprised it didn’t taste like dessert lol. We both liked it, especially with some grated cheese on top.
Great to hear! Thank you Victoria!
Great recipe. I modified by browning ground turkey, mushrooms and onions which I added to the Pumpkin sauce. It was absolutely amazing!
Yum! Glad you enjoyed it, DeeDee!