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Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
1 teaspoon poultry seasoning
1 teaspoon rubbed sage
½ teaspoon dried thyme
½ teaspoon dried marjoram
¼ teaspoon ground nutmeg
1 cup chicken or vegetable stock
Pumpkin Pizza Sauce
1 Cup good quality mayonnaise
1 tablespoon granulated sugar
2 tablespoons apple cider vinegar
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
When the veggies were nice and soft, I added the spices and gave everything a good stir. This helps to toast the dry seasonings and and helps them to bloom and bring their all to the dish. Then goes the pumpkin. We are using one 14 or 15 ounce can of solid pack pumpkin. You can feel free to use home roasted pumpkin, in which case you would need two cups. Stir all those good things together in your skillet and then add some liquid.
Remember, we are going for a sauce. Pizza sauce is a bit on the thicker side, from the addition of concentrated tomato paste. Pumpkin is already thick so we need to loosen it up. I have used chicken stock but water will work just as well. I have used a full cup to get the consistency I like. Knowing what I will be using this for I did not want to go too thin on the sauce, however if you will be using this in a pasta bake or lasagna feel free to add another cup of sauce to get this to the consistency you like. I also added a couple of tablespoons of pure maple syrup to add just a hint of sweetness and it was perfection. You can sub out the maple syrup for brown sugar, white sugar, agave or honey.
NOTE: This recipe is not suitable for canning.
Yes, you read the title right! Pumpkin pizza sauce is the recipe I am sharing today. This is born out of an idea wherein Rick asks if we could come up with a "Halloween" pizza. Well, I kind of rolled my eyes and thought Heck no! But then the wheels started turning. I thought that it might could (that's a southern expression) work. Maybe just maybe, he was on to something. After a bit of research and ingenuity, I came up with this version. Can I just say, it's downright delicious? LIke, just give me a spoon delicious! We are planning on using this in a couple of upcoming videos and cannot wait to share those with you as well!
You may have the same reaction to pumpkin pizza sauce as I initially did, but I tell you it is genius! Pumpkin is super versatile and very nutritious. It can be morphed into so many things and today I present pizza sauce. I sauteed up some onion and sweet orange bell pepper with some garlic and olive oil in a hot skillet. Then added some seasonings. They included poultry seasoning, thyme, marjoram, and yes, nutmeg. Don't wrinkle your nose. I promise this won't taste like a pie. Nutmeg is very aromatic and just a bit peppery so it really does fit here. It will boost the flavor of the nutmeg that is already in your poultry seasoning anyway. "Oh there is no nutmeg in my commercial poultry seasoning" you say? Yep, have a look. It's in there!
15 ounce can solid pack pumpkin or 2 cups fresh
1 cup onion,minced
3 cloves garlic, minced
1 cup sweet red or orange bell pepper, diced
¼ cup olive oil
½ cup Parmesan cheese
Heat olive oil in a large skillet.
Add onion, garlic and bell pepper. Sautee for 5 minutes or until soft and the onions are translucent and just a bit brown but not caramelized.
Add spices and stir well to toast.
Add pumpkin and incorporate well.
Slowly add stock in ½ cup at a time until the desired consistency is reached.
Simmer for a few minutes to allow flavors to meld then this is ready to use.
Use on pizza, or as an addition to a pasta bake.
Store leftovers in a mason jar or container with a tight-fitting lid. Use within 1 week.
I turned off the heat and added the last ingredient. Some grated Parmagianno Reggiano. This gives a creaminess and salty bite to the sauce. It's delicious and it will simply melt right into the pumpkin mixture. I did not add salt at the beginning because of the addition of cheese. When we tasted it we ended up adding about 1/2 teaspoon to brighten it up a bit and it was perfect for us. Please feel free to add as little or as much as you like to suit your tastes. This sauce is going to be used in two different upcoming recipe videos. One is a low carb option and the other is a harvest pizza. both were amazing with this sauce and I think you are going to love it.
I wanted to mention that this recipe is already vegetarian if you use vegetable stock in place of the chicken stock I used. It is also adaptable to a vegan application as well. Swap out the stock for vegetable and ditch the parmesan in favor of a healthy dose of nutritional yeast which will bring a nice cheesy flavor to the party. If you like to have a bit more creaminess to the sauce you can add a bit of either nut milk or vegan cream cheese or vegan sour cream. Not too much just a tablespoon or so should do the trick.
I hope you give this surprisingly delicious pumpkin pizza sauce a try sometime soon and I hope you love it!