pumpkin sauce

Pumpkin spice lattes have become the harbinger of fall. Long before the leaves start to change colors, or I have to get out my sweaters.The bad thing is that Starbucks famous latte syrup has dairy in it. If you're vegan, allergic to dairy, or just prefer to make things from scratch - this recipe is for you.Vary the spices to suit your tastes, use sweeteners of your choice in place of the ones called for. This fall you'll be drinking your new favorite vegan pumpkin spice lattes with this syrup!

Instant Pot Vegan Pumpkin Spice Syrup Recipe

pumpkin puree

can full fat coconut milk

unsweetened nondairy milk

maple syrup

molasses

brown sugar, optional

cinnamon

cardamom

allspice

cloves

Add all the ingredients to a mixing bowl...

Add all the ingredients to a mixing bowl and whisk until smooth and well combined.

Note: You can do this right in your...

Note: You can do this right in your Instant Pot liner if you have a silicone whisk or one made of non-scratch material. Never use metal utensils in your lines. It can cause scratches.

Put the mixture in your Instant Pot liner,...

Put the mixture in your Instant Pot liner, put the lid on and make sure the steam release valve is pointed to sealing

Cook on high pressure for 10 minutes and...

Cook on high pressure for 10 minutes and carefully release the pressure manually.

Store the amount that you can use in...

Store the amount that you can use in a week in the fridge and freeze the rest in 1 week-sized servings.

https://mediavine-res.cloudinary.com/video/upload/jgnh2ukhwwvdx51vyiav.mp4

I’m one of those people that are madly in love with fall. While it’s not quite autumn yet, I know that pumpkin spice lattes from Starbucks come back August 28 this year. That’s great news to many people, but their syrup has dairy in it, so it’s not for me. I’m giving you my new Instant Pot Vegan Pumpkin Spice Syrup Recipe so you, like me, can make your own at home.

A quick and easy 20 minute creamy pumpkin ravioli recipe.  It&#039;s the perfect weeknight meal to impress your friends and family when you are short on time.

20 Minute Creamy Pumpkin Ravioli

tbsp butter

garlic

nutmeg

pumpkin

½ c half & half

tsp fresh rosemary, minced

¾ c fresh parmigianno reggiano cheese, grated

salt

fresh pepper

cheese

Melt butter in a pan over low heat

Add the minced garlic and stir, cook for...

Add the minced garlic and stir, cook for 3-5 minutes to get the garlic nice and fragrant

Add the nutmeg

Turn heat up to med/low

Add the pumpkin puree, stirring

Cook for 2-3 minutes

Pour in the half and half, whisking to...

Pour in the half and half, whisking to incorporate

Add in the fresh rosemary, parmigiano cheese, salt...

Add in the fresh rosemary, parmigiano cheese, salt and pepper

Turn heat up to medium and bring it...

Turn heat up to medium and bring it to a low boil

Once it’s at this point turn heat back...

Once it’s at this point turn heat back down to low

Pour the cooked ravioli in to the pumpkin...

Pour the cooked ravioli in to the pumpkin sauce, mix and serve

https://mediavine-res.cloudinary.com/video/upload/qbsimbiezfvusfewgyru.mp4

Less than a half hour is all you need to whip up this delicious recipe for 20 minute pumpkin ravioli.  Seasoned with fresh rosemary and lots of parmigiano cheese makes these pumpkin raviolis super creamy and rich.  It will be a house favorite!

Easy 20 Minute Pumpkin Ravioli

Make this Creamy Pumpkin Pasta Sauce with penne for the most delicious weeknight meal. The velvety cream sauce contains puréed pumpkin, cream, hints of dried sage, and shredded parmesan. It&#x27;s rich, smooth and coats the pasta in the most wonderful way. Garnish this luxurious pasta dish with pepitas for the perfect finishing touch.

Creamy Pumpkin Pasta Sauce

dried Penne Pasta

Tablespoon Olive Oil

Onion;

Garlic Cloves;

Chicken Broth

Pumpkin Purée

Heavy Cream

dried Sage

Parmesan Cheese; shredded

Salt (to taste)

Freshly Ground Black Pepper (to taste)

fresh chopped Parsley; to serve (optional)

Tablespoons Pepitas; to serve (optional)

Cook the dried penne in salted boiling water...

Cook the dried penne in salted boiling water according to package directions.  Drain and set aside.

While the pasta is cooking, heat the olive...

While the pasta is cooking, heat the olive oil in a large skillet over medium heat.  Add the onion and cook, stirring, until softened.  Add the garlic and cook, stirring, for 1 minute or until fragrant.

Add the chicken broth, pumpkin purée, heavy cream...

Add the chicken broth, pumpkin purée, heavy cream and dried sage to the skillet.  Bring to a simmer over low heat, stirring occasionally.  Season to taste with salt and pepper.

Add the cooked pasta and shredded parmesan to...

Add the cooked pasta and shredded parmesan to the sauce, stir well and simmer until the sauce thickens and cheese melts.

Divide between serving bowls and top with chopped...

Divide between serving bowls and top with chopped fresh parsley and pepitas, if using.

https://mediavine-res.cloudinary.com/video/upload/uq0tnc3acoeib64zq17q.mp4

Make this Creamy Pumpkin Pasta Sauce with penne for the most delicious weeknight meal. The velvety cream sauce contains puréed pumpkin, cream, hints of dried sage, and shredded parmesan. It’s rich, smooth and coats the pasta in the most wonderful way. Garnish this luxurious pasta with pepitas for the perfect finishing touch.

Creamy and delicious, this pumpkin pasta sauce is a surprise hit! It&#039;s a simple recipe that goes together in just 10 minutes and relies on simple ingredients you might even already have in your pantry. Get ready to enjoy the flavors of fall with this delicious creamy pumpkin sauce recipe.

olive oil

garlic (grated

pumpkin puree (about 1.5-2 cups)

apple cider vinegar

black pepper

oregano

basil

turmeric

red pepper flakes

whole cow's milk soy milk

herbs (parmesan cheese)

Mince, grate, or crush garlic. Set aside for 10 minutes to activate allicin, if desired. (See notes.)

Warm oil in a large pan and sauté garlic over low heat for about 30-60 seconds, until fragrant, but not brown.

Add vinegar, pumpkin puree and herbs and seasonings (salt, pepper, oregano, basil, and optional turmeric and optional red pepper flakes). Stir to combine.

Stir in the milk, then cook over low heat for about 5 minutes. Taste to adjust seasoning as desired.

To serve with pasta, just add cooked pasta to sauce and stir well. Top with fresh herbs (parsley!) and Parmesan cheese and serve. Or - use this delicious sauce for pizza or lasagna!

Make the most of pumpkin season with this pumpkin and garlic pasta sauce. It tastes like fall in a bowl and is all made in one pot! It’s the perfect midweek meal. 

Roasted Pumpkin and Garlic Pasta

500 g pumpkin ((3 cups)

garlic bulbs

rosemary

olive oil (extra virgin)

white wine

pasta

stock

(grated)

salt and pepper

Preheat the oven to 200 degrees Celsius / 390 degrees Fahrenheit

Cut the top off the garlic bulb roughly 2cm down from the top so the cloves are exposed. Place the garlic, pumpkin and rosemary into an oven proof dish and season with olive oil and a generous amount of salt and pepper. Bake for 45 minutes or until the pumpkin is soft and has slightly caramelised. Leave the garlic to cool then squeeze out the cloves. Remove the rosemary leaves from the stem.

Transfer the garlic, pumpkin and rosemary leaves to a pot that is stove top safe. On a high heat, add the chicken stock, white wine and pasta. Bring to a boil then reduce the heat to medium to keep at a slight boil. Cook for 15 minutes or until the pasta has cooked and 80% of the liquid has been absorbed. Add more chicken stock if needed.

Take off the heat and stir through the parmesan. Serve immediately with an extra sprinkling of cheese.

This pumpkin gnocchi bake is comfort food at its finest! It's simple yet sophisticated, with creamy goat cheese dollops and sage.

Pumpkin Gnocchi Bake

garlic cloves*

pumpkin purée

vegetable broth

chili powder

Greek yogurt

gnocchi (see Notes)

goat cheese

sage,

Mince the garlic. In a large skillet, heat 2 tablespoons olive oil over medium-low heat; add the garlic and sauté for 1 to 2 minutes, or just until the garlic is fragrant but not browned.

Carefully add the pumpkin purée and broth to the skillet and stir to fully combine. Add the chili powder, nutmeg, red pepper flakes, kosher salt, and several grinds of black pepper. Cover and bring it to a high simmer, bubbling constantly. then cook for 10 to 15 minutes until thickened. Once thickened, place 1/2 cup of the sauce in a small bowl and mix it with the Greek yogurt, then add the mixture back to the pan and stir to combine. Taste and adjust seasonings as desired.

Meanwhile, bring a large pot of water to a boil. Once boiling, add the gnocchi and boil until the gnocchi float, about 2 to 3 minutes. Drain in a colander.

Place the gnocchi and finished sauce in a 9 x 9&#8243; baking dish. Top with dollops of goat cheese and sliced sage. Bake 15 minutes until bubbly.

Made this for lunch today, added some Field Roast vegetarian apple &amp; sage sausage - really really excellent!!!

Top 6 pumpkin sauce recipes from across the web

The most viewed pumpkin sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Instant Pot Vegan Pumpkin Spice Syr...

20 Minute Creamy Pumpkin Ravioli

Creamy Pumpkin Pasta Sauce

Creamy Pumpkin Pasta Sauce

Roasted Pumpkin and Garlic Pasta

Pumpkin Gnocchi Bake

Top 6 pumpkin sauce recipes from across the web

The most viewed pumpkin sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Vegan Pumpkin Spice Syr...

20 Minute Creamy Pumpkin Ravioli

Creamy Pumpkin Pasta Sauce

Creamy Pumpkin Pasta Sauce

Roasted Pumpkin and Garlic Pasta

Pumpkin Gnocchi Bake

The most viewed pumpkin sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine