One of my favorite sauces to make during the holidays is my easy pumpkin spice cream sauce. It’s the perfect combo of pumpkin spice and decadence. It can be used as a dipping sauce but I love to pair it with fresh pasta.
Cream sauces are always one of my favorite sauces to make. When I went to culinary school it was one of the first things I learned and it’s stuck with me. Sometimes a cream sauce can be overpowering when paired with certain dishes. However other times it can really elevate the dish and add a creamy richness that is needed.
Secrets to a cream sauce
When you’re making a cream sauce you can use milk or half & half but I prefer using heavy cream. It’s creamer and I find the end result is more desirable. The key is to be patient and bring the sauce to a light simmer so it gently reduces in volume. Allowing some of the liquid to evaporate is what helps the cream sauce thicken. Because of the fact that all the flavors are concentrating I normally lightly season the cream sauce in the beginning and then finish seasoning it when the sauce has reached the desired consistency.
For me, I normally like the when the sauce has reached a nappe consistency which is a culinary term meaning that it is thick enough to coat the back of a spoon. If the sauce is thick enough to coat a spoon that means that it will stick to your pasta beautifully. Sometimes the sauce can get a little thick after adding the cheese and if that happens you can thin out the sauce with a bit of milk or more heavy cream.
One of my favorite recipes to serve my pumpkin spice cream sauce with is pumpkin spice pork belly made on my Bull Grill. It’s the perfect combination of amazing flavors. I love the spiciness of a good pumpkin spice blend like the one from Spiceology. When added to a cream sauce the pumpkin spice blend helps to add what I call subtle complexity to the dish. It’s just enough to give it amazing flavors without overpowering the rest of the dish.
Easy Pumpkin Spice Cream Sauce
- 4 cups heavy cream
- 1 can pumpkin puree
- 2 tbsp Pumpkin spice
- 1 tsp paprika
- 1 tsp white pepper
- 1 tsp Ancho chili chili
- Fresh Pasta
- Place a heavy-duty sauce pot on a Bull side burner or stove. Add in heavy cream, pumpkin puree, pumpkin spice, paprika, white pepper, and chili powder.
- Bring to a light simmer, stirring continuously. Allow the cream the sauce to lightly simmer for 3-5 minutes.
- Sprinkle in the cheese, mix, and bring back to a simmer. If the sauce seems a bit thick add in a little more cream.
- Serve the pumpkin cream sauce immediately with fresh pasta, ravioli, or tortellini.