Pumpkin Alfredo Sauce

This Pumpkin Alfredo Sauce made with coconut milk and pumpkin puree is PEAK FALL. This sauce came out spectacular, and according to my friends “life-changing” is the adjective we can use to describe the flavor… ! The perfect meatless fall-dinner for weeknights.

Course Main Course

Cuisine American

Keyword coconut milk, fall, pumpkin alfredo

Prep Time 5

Cook Time 10

Total Time 15

Servings -8

Calories 280kcal

Author Monica Stevens Le

Ingredients

2 cups canned coconut milk or organic heavy cream
1/4 cup grassfed butter
1 teaspoon white pepper
1 teaspoon garlic powder
Sea salt to taste
1 teaspoon minced garlic cloves
1/2 cup yellow onion diced
1/2 cup pureed pumpkin
2 1/2 tablespoons arrowroot flour

Instructions

Cook your onions first. Heat a medium sized saucepan over medium heat with the butter. Once it melts, cook the onions until they appear translucent.
Next, add in the coconut milk or heavy cream and whisk until well combined.
Mix in the minced garlic, spices and canned pumpkin. Whisk over medium heat until it reaches a low boil. Lower the heat to a simmer.
Now, stir in the arrowroot powder until it reaches a thick, alfredo-like consistency. The 2 1/2 tablespoons was the right amount for me, but it is not a firm number. Play around, do what you like!
Once the arrowroot powder has been absorbed, and your sauce is looking relatively smooth (with the exception of the onions), remove it from the heat and set it aside.
Bring out your high speed blender. Add in the pumpkin alfredo and puree for 15-20 seconds until everything is well incorporated and perfectly smooth.

Notes

You can store it in an air-tight container for up to a week in the refrigerator. It may last longer, but that's the longest I have kept it... It doesn't separate once cool, so you can use it as a dip as well for veggies, homemade crackers, whatever you like! I served mine on top of a bed of yellow squash noodles.

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