The second time around preparing this sauce, I made the changes I wanted to make, but mostly I played it by ear. The resulting product was creamy and a perfect mix of sweet and savory. I piled it on my pasta (in a most unhealthy fashion) and was really satisfied with the taste. The pumpkin gives the sauce a slight nutty taste and a richness you don't find in your average tomato sauce.
The main thing you need to know about this recipe is that I am seriously approximating all measurements. While cooking this, I didn't measure a thing. So if you choose to make it (which I strongly recommend) taste it often while cooking and be prepared to adjust. At one point while throwing it together, I accidentally added a bit too much salt. I balanced that out by adding more pumpkin and soy milk.
Creamy Pumpkin Sauce: Revised Recipe
yields: about 1 or 2 cups of sauce. This is a small recipe.
- 1/2 Cup canned pumpkin puree
- 1/3 Cup vanilla soy milk (I am really approximating on this. I periodically added soy milk whenever it seemed too thick and to help mix in powdered ingredients, like seasonings.)
- 1 tablespoon butter
- 1/2 medium onion
- 1 teaspoon jarred chopped garlic, or about one clove chopped
- 1 tablespoon sugar
- 1 + 1/2 teaspoon hot sauce
- 1 ounce shredded cheddar cheese
- The following seasonings should be added to taste: ground red pepper (I used a good amount, because I like the kick), garlic powder (not a lot, because there's already garlic in it), salt, pepper.
- 1 package fettuccine, penne, or other pasta that works well with creamy sauces, prepared according to package directions.
- Melt the butter in a small saucepan over medium heat
- Saute the onions and garlic until translucent
- Add in the pumpkin puree and mix until the butter and onions are incorporated
- Add in the remaining ingredients and mix (remember to taste as you go and adjust accordingly.)
- Keep it on the heat, mixing often, until the sauce is thoroughly heated and seasoned to your liking.
- Toss with the pasta, or serve alongside the pasta so you can dollop on as much as you like.
You may also remember this post where I talked about the delicious cranberry cake I made. I also mentioned that I was going to try them as cupcakes. Well this past shabbos, I went ahead and did just that. I adjusted the baking time to about 30 minutes, instead of an hour, and got 23 cupcakes out of this recipe. (Obviously, that required more than one muffin pan, so I also rotated the pans halfway through baking to ensure they cooked evenly.) The recipe is the same, but I took much better pictures this time.
First, a picture of the eggs and sugar when they're just about ready (the consistency reminded me of marshmallow fluff):
And an aerial view of the cupcakes when they're done:
And last but not least:
I strongly recommend you try making these yourself. These cupcakes go fast, so maybe a double batch would be in order. ;o)