My creamy pumpkin sauce is a great sauce mix to have on hand for pasta, scalloped potatoes, spaghetti squash, ravioli, etc… It’s fast, creamy, delicious and full of flavor!
Ingredients and Variations
Ingredients: Dry mil powder, cornstarch, sour cream powder, pumpkin powder, butter powder, salt, pepper, garlic powder, onion powder, mustard powder, chicken bouillon powder, cayenne pepper, ground nutmeg and parmesan cheese.
Variations: Buttermilk powder can be used in place of sour cream and milk powder, extra cayenne can be added for a kick, any freeze dried cheese you like can be used in place of the parm if need be, You can add your own blend of seasonings and herbs .Pumpkin powder can also be doubled for a very pumpkin flavor.
For Use: Whisk 1 cup of cold water and 1/2 cup of mix together, cook on medium heat until thickened and cheese has rehydrated and melted. Serve over pasta, sliced potatoes or spaghetti squash, Sprinkle with roasted pumpkin seeds or toasted walnuts, and fresh grated parm. Add some chopped sun dried tomatoes and cooked Italian sausage.
Creamy Pumpkin Sauce Mix
4
servings30
minutes5
minutes2
cups of mixIngredients
1 cup dry milk powder (whole milk)
1/4 cup cornstarch
1/4 cup pumpkin powder
1/8 cup butter powder
1/4 cup sour cream powder
3/4 tsp salt
1/2 tsp pepper
a pinch nutmeg
1 tsp garlic powder
1 tbsp onion powder
1/8 tsp cayenne pepper (optional)
1 tsp mustard powder
1 tsp chicken bouillon powder
1/2 cup freeze dried parmesan cheese shreds
Directions
- Mix all ingredients together and store in an airtight jar.
- Mix will keep for 6 -12 months
- To use: Wisk 1/2 cup mix into 1 cup cold water, Cook on medium high for 5 – 7 minutes until sauce has thickened and cheese has hydrated and melted into sauce.
- Serve over pasta, squash, potatoes, meat. Garnish with toasted nut, grated parm, fresh herbs…. whatever you like!
