Recipe: $2.95 | Per Serving: $0.75 | Yield: 4-6
I’d like to introduce the first-ever Pumpkin Recipe on Frugal Nutrition! (And it is SO easy, anyone can do it.) I’ve used plenty of other squashes (including Japanese pumpkin – Kabocha), but I’ve never ever bought a can of pumpkin and made a pumpkin-centric recipe for this blog. One time, Zac’s family graciously invited my brother and I to Thanksgiving at their house in California, and I brought chocolate pumpkin cheesecake bars. They were good, but the overwhelming reaction was: they probably would have been better as regular cheesecake bars. That was the last time I attempted a pumpkin recipe.
Until now, duh!
My lovely friend Kim in all her infinite food wisdom made an incredibly popular Pumpkin Pasta Sauce, which she used to make the most delicious baked ziti of all time. No joke. We’re talking macadamia nut ricotta, chicken sausage, mozzarella cheese, and pumpkin pasta sauce. It was amazingly addictive and delicious. Which inspired me to say, hey, let’s give pumpkin one more shot. Best decision of my week.
I’ve made this pumpkin sauce a couple of times, with different herb variations. Though Kim’s professional recipe calls for marjoram, I tried both basil and oregano (I mean, who has marjoram in their home kitchen?), and found that the combination of basil and oregano was perfect. This recipe is so super easy to pull together, just requires one burner, and doesn’t require any blending. Sure, you can make your own pumpkin puree, but you can also buy it in a can for about $1.99. (It might be cheaper at Trader Joe’s, though.)
Do yourself a solid and make this delicious, creamy, awesome pumpkin sauce. Even if you’re a pumpkin-hater, like I was.Print
Creamy and delicious this pumpkin sauce is a surprise hit! Perfect for pairing with pasta or using in baked ziti or lasagna, this recipe is super fast and easy!
- 1 Tablespoon olive oil
- 4 cloves garlic, grated or finely minced
- 1 can pumpkin puree (about 1.5–2 cups)
- 1 cup milk
- 1/2 teaspoon salt
- 1 tablespoon vinegar
- 1/4 teaspoon dried oregano
- 1/2 teaspoon dried basil
- dash of chili powder
- garnish: fresh herbs, parmesan cheese
- Warm oil in a large pan and sauté garlic over low heat for about a minute, until fragrant, but not brown.
- Mix together remaining ingredients and cook for about 5 minutes. Taste to adjust seasoning as desired.
- To serve with pasta, just add cooked pasta to sauce and stir well. Serve and top with Parmesan cheese!
- Or – use this delicious sauce for pizza!
If you’re really in a bind, you can replace the fresh garlic with 1 teaspoon powdered garlic. I tried it both ways and preferred the fresh, but the powder was good too!
For Vegan or Paleo: substitute the dairy milk with almond milk (or maybe coconut milk?). The original recipe used almond milk – so it will be delicious still, I promise.
Make your own homemade pumpkin puree with this recipe from The Pioneer Woman.
- Category: Sauce