Pumpkin Cream Sauce

Pumpkin puree adds silky texture and depth, while pancetta and Parmesan bring bold, salty flavor. Quick, comforting, and totally delicious.

Why We Love This Recipe

• Incredibly comforting: This sauce strikes the perfect balance between decadent and homey. The pumpkin adds a subtle sweetness and beautiful color, while the Hiland heavy cream makes it incredibly silky and rich.
• Savory depth of flavor: Crispy pancetta and fried sage leaves add a wonderful salty, aromatic crunch that takes the sauce from good to unforgettable.
• Surprisingly quick: From start to finish, this restaurant-quality sauce comes together with minimal effort.

Ingredient Notes

Pumpkin Puree: Be sure to use 100% pure pumpkin puree, not pumpkin pie filling, which has added sugars and spices.

Heavy Cream: Hiland heavy whipping cream is essential for creating a luxuriously thick and velvety sauce that clings perfectly to the ravioli or pasta without breaking.

Pancetta: Diced pancetta provides a wonderful salty, savory base. If you can’t find it, thick-cut bacon is a fine substitute.

Sage: Fresh sage is a must here. When fried in butter, it becomes crisp and fragrant, adding a classic fall flavor that pairs perfectly with pumpkin.

White Wine: Dry white wine adds brightness and helps balance the richness of the cream. If you prefer not to cook with alcohol, you can substitute an equal amount of chicken or vegetable broth.

Pasta Water: Don’t forget to reserve a cup of the starchy water before you drain your pasta! A splash of pasta water is the secret to making your sauce emulsify and coat the pasta smoothly.

Step by Step Instructions

1. Crisp the pancetta. In a large skillet, cook the diced pancetta over low heat to start rendering the fat. Then, increase the heat to medium and cook until it’s golden and crispy. Use a slotted spoon to remove it, leaving the rendered fat behind. This fat will be the flavor base for your entire sauce.
2. Fry the sage. Add 2 tablespoons of butter to the pancetta drippings. Once melted, add the fresh sage leaves and fry them for just 30-60 seconds until crisp and fragrant. Remove them to the same plate as the pancetta. They will be your flavorful garnish later.
3. Saute the shallot. Add the diced shallot to the same buttery skillet with a pinch of salt. The salt helps draw out the moisture and prevents burning. Saute until the shallot is soft and translucent, which builds a sweet, savory foundation.
4. Deglaze with wine. Pour in the dry white wine, using your spoon to scrape up all the browned bits from the bottom of the pan. Let it simmer until it’s nearly evaporated. This step, called deglazing, adds a ton of depth and cuts through the richness of the cream.
5. Simmer the sauce. Whisk in the Hiland heavy whipping cream and pumpkin puree. Bring the mixture to a gentle simmer (not a rolling boil) and let it cook for about 5 minutes, stirring often. This allows the flavors to meld and the sauce to thicken slightly.
6. Finish the sauce. Remove the skillet from the heat. Stir in the remaining tablespoon of butter, the grated Parmesan, and the nutmeg. The residual heat will melt the cheese and butter into a smooth, glossy sauce. Season generously with salt to taste. Pro Tip: Always finish cream-based sauces off the heat to prevent them from breaking or becoming oily.
7. Bring it all together. Toss the hot, cooked pasta directly into the skillet with the sauce. Add a tablespoon or two of the reserved starchy pasta water to loosen the sauce if needed. The starch in the water acts as a natural emulsifier.
8. Garnish and serve. Divide the pasta among bowls and finish with a generous topping of the reserved crispy pancetta, crumbled fried sage leaves, and an extra sprinkle of Parmesan cheese.

Expert Tips and Tricks

• Don’t rush the pancetta. Starting it in a cold pan on low heat helps render the fat slowly, ensuring it gets crispy without burning.
• Don’t skip the deglaze. Those browned bits left in the pan after cooking the pancetta and shallots are packed with flavor. Deglazing with wine ensures you get every bit of that goodness into your sauce.
• Season at the end. Pancetta and Parmesan are both salty, so wait until the end to add additional salt. Taste first!
• Go beyond pasta. This sauce is also fantastic over gnocchi, tortellini, or even roasted chicken or pork.

Storage Instructions

• This pumpkin cream sauce is best served on the day it’s made.
• Store any leftover pasta or ravioli and sauce in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop with a splash of cream or pasta water to loosen the sauce.

Serving Ideas

• This creamy pumpkin sauce goes beautifully with ravioli, especially ones filled with cheese, mushroom, or squash. It’s also just as delicious with pasta. My favorites are fettuccine or wide pappardelle.
• Serve your pumpkin cream sauce dish with a simple green salad dressed with lemony vinaigrette to balance the richness or add roasted brussels sprouts on the side for a cozy autumn dinner.
• If you’d like to stretch the meal, a basket of warm bread for swiping up extra sauce is always a great idea!

For more delicious recipes, visit Hiland Dairy’s recipe page.