Pumpkin puree and cream or coconut milk make a velvety sauce.Garlic, onion, herbs, and spices like nutmeg, cinnamon, and sage enhance its flavour. This sauce enhances pasta, risotto, meats, and veggies.
Ingredient
– 1 (15 oz) can of pumpkin puree– 1 cup heavy whipping cream– 1/2 cup 2% milk– 1/2 cup packed light brown sugar– 1/4 cup granulated sugar– 1 teaspoon ground cinnamon– 1/2 teaspoon ground ginger– 1/4 teaspoon freshly grated nutmeg– 1/4 teaspoon salt– 1 teaspoon vanilla extract
Instruction
Add the pumpkin puree from a can, heavy cream, milk, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, and salt to a medium-sized saucepan. Use a whisk to mix the ingredients well.
1
Raise the heat to medium and slowly simmer the mixture, stirring it often to keep the bottom from burning.
2
Once the sauce starts to simmer, turn down the heat to medium-low and keep cooking for 5 to 10 minutes, whisking often, until it gets a little thicker.
3
Stir vanilla into the pan after removing it from heat. Over pancakes, waffles, oatmeal or ice cream, serve warm creamy pumpkin sauce. It also dips fresh fruit well.