Pumpkin Cream Sauce
Elevate pasta night with Pumpkin Cream Sauce! Made with Hiland Heavy Whipping Cream, pumpkin puree, crispy pancetta, and fried sage, this silky sauce is rich, savory, and perfectly cozy. Toss with ravioli or your favorite pasta and top with Parmesan for a comforting fall-inspired meal that feels gourmet yet comes together quickly.
Welcome to Whisked Away Kitchen where you’ll find globally-inspired recipes featuring seasonal ingredients for the adventurous home cook!
Print Recipe-
Prep Time
10 Minutes -
Cook Time
18 Minutes -
Servings
4
Ingredients
- 4 oz pancetta, diced
- 3 tablespoons Hiland Unsalted Butter, divided
- 6–8 fresh sage leaves
- 1 medium shallot, finely diced
- 1/4 cup dry white wine
- 1 cup Hiland Heavy Whipping Cream
- 1/2 cup pure pumpkin puree
- 2 oz (about 1/2 cup) grated Parmesan, plus more for serving
- 1/8 teaspoon ground nutmeg
- Kosher salt to taste
- Pasta cooking water, as needed
- 12-16 oz ravioli or pasta for serving
Directions
- In a large skillet, cook the pancetta over low heat until the fat begins to render. Increase heat to medium and cook 5 minutes or until crispy. Use a slotted spoon to transfer the pancetta to a paper towel–lined plate, leaving the rendered fat in the pan.
- Add 2 tablespoons of butter to the skillet. Once melted, add the sage leaves and fry until crisp, 30–60 seconds. Remove and set aside for garnish.
- Stir in the shallot with a pinch of salt and saute until softened and fragrant, about 3–4 minutes.
- Pour in the wine and simmer for about 2 minutes, scraping up any browned bits, until nearly completely evaporated.
- Add the heavy cream and pumpkin puree. Bring to a gentle simmer, and cook for 5 minutes, stirring often, until slightly thickened.
- Remove from heat and stir in the remaining 1 tablespoon of butter, Parmesan, and nutmeg. Season generously with salt.
- Toss the sauce with hot ravioli, loosening with 1–2 tablespoons of pasta water if needed.
- Finish with the crispy pancetta, crumbled fried sage, and extra Parmesan before serving.
Thank you for signing up!
