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Pumpkin Coconut Cream Sauce

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  • Author: Elizabeth Bailey
  • Yield: 6 cups 1x


This Caribbean-inspired sauce from The Make-Ahead Sauce Solution cookbook is an unusual take on pumpkin — garlicky, with a good kick of heat. If you have some fresh pumpkin that doesn’t seem sweet enough for pie, it’s probably perfect to use here instead.



¼ cup extra-virgin olive oil
1 red bell pepper, diced
1 medium onion, finely chopped
Pinch of salt
1 chile (jalapeño or other), minced
3 garlic cloves, minced or pressed
2 (12-ounce) cans coconut milk
1 (15-ounce) can pumpkin purée or 2 cups homemade cooked pumpkin


1. Heat the oil in a large pot over medium heat. Add the bell pepper, onion, and salt, and sauté, stirring often, until the vegetables are soft and cooked through, 8 to 10 minutes.

2. Stir in the chile and garlic, and continue to cook, stirring, for 3 minutes longer. Add the coconut milk and pumpkin, stir to combine, reduce the heat to low, and cover. Simmer for 20 minutes.

3. Cool the sauce in the refrigerator, then freeze in a sealed freezer bag. The sauce will keep in the freezer for up to 6 months.

4. To serve, defrost the night before in the fridge. Then simply pour the sauce from the bag into a saucepan and warm over medium heat until it is hot throughout. Enjoy it on your choice of base.