"A little sweet with some heat! This sauce is velvety and gives the look and feel of a rich, fattening sauce. You can adjust the heat by cutting/adding more chipotle to preference...Once served over pasta, you can add Parmesan cheese and red pepper to taste." — kristincsw
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minced sweet onion
chipotle peppers in adobo sauce, chopped
I liked this quite a bit. I added more onion because I like it and didnt realize until the very end I was out of coriander! Very tasty sauce and a nice change from a tomao based one.. healthy too. I'll def make again!
First off, I liked it. It had a buttery taste that I wasn't expecting. I really did like it. That being said, I won't make it again; the family was totally "thumbs down" on it - they said the taste was just too strange. Odd, since we like to play with our food and normal isn't normal in our house. My husband's comment was, "Put lots of cheese on it and then just eat the cheese." I got a lot of flack about cooking this one, but I really did like it (Oh, I just remembered, I left out the cinnamon and nutmeg) so thank you for the recipe. My menfolks are just dweebs!
I have made this recipe at least 5 times already and I just found it last month. It is excellent, and I love how you can turn up/down the heat factor with the amount of chipotle peppers you add. I love spicy food, so I always add extra, but for those who don't do spicy like that, you can decrease what you add without compromsing the flavor. The pumpkin adds such a great counter to the chipotle. I have played around with the recipe the last two times I made it, and I've found that making a roux first helps with a thick sauce. I saute the onions and garlic in butter (maybe about 1/4 cup) and then add flour to make a thick paste. I then continue on with the recipe by adding the chicken broth, etc. Great recipe either way!
Instead of using the peppers in sauce, I used 1/2 tsp. chipotle pepper seasoning, water instead of broth, and used soy milk instead of cow's milk. Once you accustom yourself to the spiciness of the sauce, it is great! I prefer this to a tomato based sauce on homemade noodles!
This was really, really good. Served it with poached chicken and fettucini. The spice level was intense but eating it slowly plus a nice glass of wine with dinner helped cut the burn. I'll definitely make this again - I can imagine it being amazing on pork chops, I don't think this is limited to pasta!
Unique creamy sauce if you like pumpkin; so easy. Although you can't detect the cinnamon, it's definitely a must. I added extra chipotle. I liked it! Thanks Kristincsw!
I actually made this in a slow cooker: no butter, did the onions in the chicken broth first, then followed instructions as listed. I used Radiatore pasta.
This has a big (and YUMMY) kick, but if you don't handle spicy well, you could half the chipotle. Also, if you wanted some protein, this would pair well with chicken.
Great for a fall twist on pumpkin, but I will be making this year round!
This was so good! I had a 1/2 c. of pumpkin puree, so I searched allrecipes for something w/pumpkin as a maindish and got this. I halved the recipe, and ate it by myself on top of a small tilapia filet that I dredged in cornmeal and sauteed in a little olive oil. I ate it with kale sauteed with red bell pepper. For the seasonings, I used all the correct halved amounts, except the cinnamon and nutmeg were a bit small to measure (), so I poured a very small amount in my palms and rubbed them lightly together over the pan.
I like heat, and this has a nice mild flavor of adobo...if you like spicy, you could definitely increase the chipotle chilis or add a bit of cayenne.
I am soooo surprised at how good this is! I can't wait to make it for DH (tomorrow?!?!)
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Chipotle Pasta Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 33
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