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Recipes for Pumpkin - Creamy Pasta Sauce #PumpkinCan - ad

Pumpkin is for more than pies! It’s time to start thinking about eating these fabulous gourds  year round and not just during harvest season in the fall. While I don’t normally suggest eating fruits and veggies out of season, pumpkin is an exception.

That’s because pumpkins are one of the best canned vegetables available because they don’t lose any of their flavor or color in the canning process. In fact, pumpkin is one of the unsung superfoods that is packed with nutrients and vitamins and low in calories.

The Benefits of Pumpkin

Pumpkins bring so many good things to the table like fiber, Beta Carotene, and Vitamin A. Plus they’re versatile. Pumpkins can take on a sweet flavor when sugar, nutmeg, and cinnamon are added, or a fabulous savory flavor when cooked with shallots and garlic.

Plus pumpkin is a perfect recipe substitute and can be used as a fat-free replacement for butter, oil, and even eggs. It’s also a great nutritional stir-in for oatmeal, mac and cheese, and breakfast smoothies! Kids will never know you’ve added this veggie to their favorite meals.

Keep Pumpkin On Hand For a Quick Nutritional Boost

An easy way to do this is to freeze pumpkin in single servings – use an old ice tray to portion them out in 2 tbls servings – then use or thaw just the amount you need. Need the ice tray for other herbs? Place frozen pumpkin cubes into a reclosable freezer bag and store them for up to 4 months.

Recipes for Pumpkin

Visit Libby’s Pumpkin and Pumpkin Can for more information plus recipes for pumpkin for every meal including breakfast, lunch, dinner, sweet, treats, and snacks! Or try my vegetarian pumpkin pasta sauce!

Creamy Pumpkin Pasta Sauce
Dinner in just 15 minutes! Goes well with ham steaks or chicken.
Yield: 4-6 servings
Prep Time: 
Cooking Time: 
Total Time: 
  • 1 pd pasta (Penne, spaghetti, or cheese ravioli - cooked according to package directions - keep warm)
  • 1 Tbl butter
  • 1 small or half of a large onion, finely chopped (about ½ cup)
  • 2 tsp finely chopped garlic or garlic paste (approx 2 cloves)
  • 1 c half and half
  • 15 oz Libby's Canned Pumpkin Puree (not pumpkin pie filling)
  • ¼ tsp grated nutmeg
  • ¼ tsp of cayenne pepper or to taste
  • 2 tsp salt
  • ½ tsp black pepper
  • 1 c grated Parmesan cheese
  • ¼ c fresh sage, chopped and stripped of stems (reserve a few for garnish)
  1. ​Cook noodles according to package directions. Drain and keep warm
  2. Prep veggies and sage.
  3. In a medium saucepan on medium heat, melt the butter. Add the onion and garlic and cook until softened (3-4 minutes)
  4. Add the half and half, pumpkin puree, nutmeg, and cayenne pepper, salt and pepper to the garlic and onion mix.. Heat on medium stirring until the sauce comes to a boil. Once it hits a boil, stir constantly until the sauce begins to thicken 2-4 minutes.
  5. Remove the pan from the heat and add the Parmesan cheese and sage. Once the cheese has melted and incorporated, taste the sauce and season with salt, pepper, and cayenne if necessary.
  6. Serve immediately over warm pasta and garnish with reserved sage and Parmesan Cheese.

Creamy Pumpkin Pasta Sauce – Vegetarian and Meat Versions

If you’re cooking for two, or a vegetarian and a meal-love like I am, reduce the pasta to half a pound and grill chicken breasts and asparagus. Then serve the pasta with the pumpkin  sauce and you’ll have a vegetarian dish that pleases everyone! Add a salad and you’ve got a fabulous dinner!

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