Reviewer:

Reviewed: Oct. 14, 2011

Wow, this was so good! I used whole wheat pasta, fat free milk, and I added some fresh spinach to make it healthier. I doubled the amount of garlic and cream and it was amazing, can't wait to make it again!

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Reviewer:

kellieann

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Aug. 4, 2011

I had received a can of pumpkin puree in a care package from my mom and had no idea what to make since I didn't have pie crust and sure didn't feel like making some. This is similar to a Rachael Ray recipe and I kind of combined them both. I added 1/8 tsp clove, 1/2 tsp freshly grated nutmeg (it is the secrete to the sauce...don't leave out nutmeg) and 1/4 tsp cinnamon. (I think I lessened the amount of ginger because of the additional spices.) I also added dried sage, 2 tsp of it. (The sage with sausage and pumpkin is amazing.) I followed Rachael Ray's idea of adding chicken stock and white wine to loosen the sauce. (2 tbls of heavy cream just isn't enough liquid for this to be a creamy sauce.) It was super tasty and I'm surprised there were left overs the way my boyfriend was eating it. I will certainly make it again with my changes. (I only gave it 4 stars because I did make a lot of changes for it to be as good as it was.)

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Reviewer:

XerexisSar

Cooking Level: Intermediate

Living In: Old Bridge, New Jersey, USA

Reviewed: Nov. 9, 2010

Very very very delicious. I added a can of tomatoes to the pumpkin puree and i cooked the ginger with the sausage and the onions. It was wonderful and a huge hit with my family.

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Reviewer:

dreadhead864

Reviewed: Feb. 4, 2010

Looking at this dish on my stove, I thought it was going to be terrible...not going to lie, it was okay. I added a can of chicken broth and used about 4 tbs cream, but it was still really thick. Maybe I bought the wrong pumpkin stuff. I think this recipe could be really good if there is a good chef out there to fix it. Sadly, I am not that chef.

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Reviewer:

Jillinois!

Reviewed: Nov. 22, 2009

OK not the best-looking dish I've ever made but it tasted good! We debated if this should be 3 stars or 4, my husband kept saying 3.5. It was decent comfort food on a night when we wanted something simple that we didn't need to go to the store for any ingredients. Happened to have sausage in the freezer and had just bought a can of pumpkin. Added white wine, crushed red pepper, sage, a sprinkle of nutmeg, and a dollop of cream cheese. It worked out OK!

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Reviewer:

Reg

Cooking Level: Expert

Reviewed: Nov. 5, 2009

This sauce turned out pretty good, although I took quite a few liberties with it: I made it vegetarian and substituted lima and garbanzo beans for the sausage, I used a combination of plain yogurt and cream cheese instead of cream, and I mixed in some parmesan cheese at the end.

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Reviewer:

MISSJACKIE

Reviewed: Nov. 4, 2009

THIS WAS WONDERFUL! i didn't feel much like cooking today and was looking in my fridge and allrecipes for idea...i had pasta, i had pumpkin and i had sausage...and i came to this recipe...omg sooo good...i added chicken broth like another reveiwer did and a lil sour cream. result. creamy , pumpkiny goodness.! i will deff make this again on days i don't feel like being all gourmet!

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