I know what you’re thinking: Enough with the pumpkin-flavored foods already!
Well, I say “no.” While pumpkin is certainly a craze about to implode on itself, I still enjoy a well-made pumpkin dip and, after today, a well-made pumpkin sauce.
This recipe was inspired by our ol’ pal Martha Stewart, but she’s not the only one with pumpkin sauce recipes. You can find a variety of other pumpkin pan sauces that call for white wine, cheese, toasted pecans, sausage, cinnamon, and even sugar. The dish I concocted calls for none of these things I just listed, but if of one or all of the ingredients appeal to you, go for it. This is definitely the kind of recipe that you can get creative with. Not many rules to this one.
How do you do pumpkin?
I'm Sara Lancaster, the editor of the Saucy Dipper, a true sauce and dip enthusiast site. I'm also the business brains behind The Condiment Marketing Co., which helps specialty food companies look BIG on the web. Here you'll find product features, recipes, and more.
I say no, too. I’ll eat pumpkin-flavored food all day long! This looks and sounds delicious!
Thanks, Sues! I highly recommend you give it a try. Lovely dish.