I don’t remember ever eating anything pumpkin flavored as a child. I remember pop tarts and lucky charms…
But I don’t think I ever even dared to try pumpkin pie at Thanksgiving, nor did I ever smell pumpkin bread baking in the oven. And I definitely don’t remember pumpkin bagels with pumpkin cream cheese, pumpkin flavored hot chocolate and spiced pumpkin whipped cream.
Oddly enough, I can’t stop shoving pumpkin flavored shenanigans down my family’s faces and throats. Pumpkin cookies? Pumpkin pasta? How about a pumpkin smoothie?
You know what would taste good with that? Let me just sprinkle a bit of pumpkin pie spice right on top of your dinner there!
It doesn’t go over well and I don’t understand…
Shockingly when I announced we would be having pumpkin pizza, I was expecting a full blown expression of love but instead I got SO.MUCH.HATE.
I promised they would love it, if they just trusted me. They didn’t and my husband started to cry for Papa Johns…But I stood my ground because dang it! It’s 2016!! EMBRACE THE PUMPKIN!
The star of the show is this Pumpkin Cream sauce which could be consumed alone! It’s so easy and comes together in under 10 minutes, and you could put it on top of any pasta dish! Or on your face! Or on your husbands face! Get pumpkin freaky.
- 2 TB. olive oil
- 1 TB. chopped garlic
- 2 TB. shallots
- 1 TB. chopped fresh sage
- ½ cream (can sub coconut milk for dairy free, or a non dairy milk for a lighter version)
- 1 c. pumpkin puree
- ¼ c. parmesan cheese, opt. if you want to keep this dairy free
- ½ tsp. pepper
- ½-3/4 tsp. salt (or to taste)
- ¼ tsp. nutmeg
- 1 tsp. coconut sugar, or brown sugar
- ¼-1/2 veggie broth(Depending on how thick you want your sauce. The sauce will thicken once in the fridge, so you can add the broth later on if needed, or all at once.)
- In a sauce pan, heat your olive oil on med heat. Add garlic and shallots, toss and cook for 2-3 minutes.
- Next add in fresh sage and stir. Cook for about 1 minute.
- Slowly add in cream, while stirring. Then add in pumpkin puree, spices, sugar, and broth if needed.
- Remove from heat.
- Use for pastas, pizza, etc. The sauce will thicken in the fridge, so if you like the consistency, keep that in mind. To thin add, drizzle a little more broth or cream till desired consistency is reached. May need to adjust spices.
And then we have this…
This pizza. You see that savory pumpkin cream sauce just oozing off the pizza with cheese?! I promise you, this will be a pizza to remember!
Also, we tried are darnedest to make this a ‘Jack-O-Lantern’ face…I blame my 5 year old.
- 1 recipe pizza crust, I use THIS recipe all the time!
- 1 recipe Pumpkin Cream Sauce
- 1 c. roasted butternut squash
- ½ c. baby tomatoes, cut in half
- 1 TB. fresh sage, chopped
- 1 TB. fresh basil, chopped
- ½ c. parmesan cheese
- 1-1½ c. shredded mozzarella cheese
- Prepare pizza crust according to directions.
- Preheat oven to 500 degrees.
- Roll out your dough onto your baking sheet or pizza stone.
- Add your pumpkin sauce and spread evenly throughout pizza.
- Spinkle on cheese, then the rest of the toppings. (Herbs, tomatoes, and butternut squash)
- (Toppings aren't necessary but do add a delicious touch!)
- Cook for 10-20 minutes, or until crust is golden and cheese is nice and bubbly!
- Serve and enjoy!
Savory pumpkin recipes may be my new favorite thing! What are your favorite pumpkin recipes, and do you have links to share?
I have about 17 cans of pumpkin puree needing to be used so….