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    Home » Pumpkins » Add Pumpkin for Better Tomato Pasta Sauce or Marinara

    Add Pumpkin for Better Tomato Pasta Sauce or Marinara

    Published: Sep 29, 2020 · Modified: Oct 28, 2023 by Eric Samuelson

    Jump to Recipe Print Recipe

    Find out how the unexpected addition of fresh pumpkin to your next batch of tomato sauce will make it the best sauce you made yet! The pumpkin will actual make the tomato sauce taste creamier without any dairy.

    Pumpkin tomato Spaghetti sauce on top of pasta sitting on a white plate

    This post includes affiliate links. This means that, at no additional cost to you, I will earn a commission if you click through and make a purchase. These are products and services I recommend because I use or trust them. Cookies will be used to track the affiliate links you click.

    Several years ago I developed a pumpkin pasta sauce recipe for this blog. It's a wonderful sauce with fresh pumpkin, chicken stock, milk, Parmesan, and sage.

    But then I had people asking for a pumpkin spaghetti sauce.

    Well you certainly could put that sauce onto spaghetti, it wouldn't have been my top choice of pasta for it.

    However what I think people were asking for is a tomato based sauce, maybe containing ground meat, with pumpkin added to it.

    Sounds like a great idea. And being the last of my fresh tomatoes are ripening up at the same time pumpkins are coming into season, the timing couldn't be better.

    Jump to:
    • 🛒 Ingredients
    • ➕ Why Add Pumpkin?
    • 🎃 How to Prepare the Pumpkin
    • ❓ How Much to Use?
    • 🍅 Tomato Sauce
    • 🍽️ More Savory Pumpkin Recipes
    • Pumpkin Tomato Pasta Sauce
    • Keep the Ratio
    • Make Your Own Tomato Sauce
    • Adding Ground Meat

    🛒 Ingredients

    Here are the ingredients you will be using to make this tomato sauce with pumpkin in it.

    • 4 cups tomato sauce homemade if you can
    • 1 cup fresh pumpkin puree
    • 1 lb ground beef and/or pork optional if you want meat
    • kosher salt to taste
    • dried herbs to taste
    • freshly ground black pepper to taste

    ➕ Why Add Pumpkin?

    Here are some reasons why you need to try it in your sauce

    • Adds fiber
    • Adds sweetness
    • Produces a creamier tasting sauce

    Tomatoes themselves contain fiber but why not a little more?

    What I really like about adding the pumpkin is that it's sweet. It helps to balance out the acidity of the tomatoes, especially if the tomatoes being used are highly acidic.

    Something I had not though of before I tried it is that the pumpkin actually makes the sauce taste creamier without adding any type of dairy. A huge victory in my mind - not that I don't like dairy, but it's great for those that don't eat any.

    🎃 How to Prepare the Pumpkin

    I have talked about roasting pumpkins before on this blog. but I though why not give a refresher (and if case you haven't hard me talk about it).

    Step 1 shows a whole pie pumpkin on a cutting board
Step 2, shows the pumpkin quartered and the seeds being scooped out with an ice cream scoop.

    I start out by choosing a pie pumpkin from the store or better yet farmer's market. In September and especially October they are easy to find. My favorite pumpkin for roasting is the Long Island Cheese.

    Slice open the pumpkin carefully as not to cut yourself. Make sure it's stable. Cut into 4 equal as you can get them pieces.

    PRO TIP - If the pumpkin is not stable on the board, cut a little bit off the bottom so it doesn't move around too much.

    Scoop out the seeds. You can save them and roast them later.

    A good ice cream scoop is actually a great tool for removing pumpkin seeds.

    Step 3 shows 2 pieces of the raw pumpkin on a silicone lined sheet pan.
Step 4 shows the pumpkin fresh out of the oven with the skin starting to wrinkle.

    Place your quartered pumpkins on a sheet pan.

    Temperature - Roast at 400 degrees for 30-40 minutes or until a fork goes through the pumpkin easily. It's kind of like checking if a baked potato is done.

    Once removed carefully pierce with a fork to allow steam to escape. Cool, then puree with an immersion blender, a regular blender, a food processor, or smash with a potato masher. You want to try and get it as smooth as you can that's why it's been if you use a small machine instead of the potato masher - unless you have really strong hands!

    ❓ How Much to Use?

    The great thing about this recipe is that it's tailored made for whatever amount of tomato or pumpkin you have.

    Use a 4:1 ration of tomato to pumpkin

    You can use a kitchen scale to weight out how much tomato you have, then weigh out the appropriate amount of pumpkin or vice versa.

    A mix of red, color, and yellow tomatoes of different sizes and shapes.
    A mix of the tomatoes I grew in 2020 including San Marzano and Peach tomatoes.

    🍅 Tomato Sauce

    I made this with my homemade tomato sauce that I made from tomatoes that I grew in my garden. Here is how I did it.

    • Cut them in half
    • Place in a stock pot with a little bit of water
    • Put over medium heat
    • Stir every so often, making sure you hit the bottom
    • When it appeared to be thicken, removed from the heat
    • Blended it smooth with an immersion blender
    • Season to taste

    The time the sauce takes depends so much on the type of tomato. I really encourage you to make your own sauce for this recipe, even if it comes from canned tomatoes - which I think are a better option in the winter, especially if they are San Marzano.

    PRO TIP - Use a Roma or San Marzano type of tomato. Beef steak tomatoes are more watery which means they will take longer to cook and will yield last sauce.

    🍽️ More Savory Pumpkin Recipes

    Here are some other savory pumpkin recipes you should try out.

    • Pasta Sauce
    • Wonton Soup
    • Hummus

    Pumpkin Tomato Pasta Sauce

    Learn how to up the flavor of your spaghetti sauce with fresh pumpkin
    No ratings yet
    Print Pin Rate
    Course: Pasta
    Cuisine: American
    Keyword: pumpkin, spaghetti
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 6 people
    Author: Eric Samuelson

    Ingredients

    • 4 cups tomato sauce homemade if you can
    • 1 cup fresh pumpkin puree
    • 1 lb ground beef and/or pork optional if you want meat
    • kosher salt to taste
    • dried herbs to taste
    • freshly ground black pepper to taste

    Instructions

    How to roast a pumpkin

    • Preheat your oven to 400 degrees
    • If you can first remove the step of the pumpkin. Then cut it into quarters.
    • Season the flesh with kosher salt to taste.
    • Place your pumpkin on a sheet pan with the flesh side down.
    • Roast for 30-40 minutes or until you can pierce through the skin with a fork (just like with a potato)

    Making the sauce

    • Combine 4 cups of tomato sauce with 1 cup of pumpkin puree into a pan.
    • Bring to a boil, remove from the heat.
    • Season with salt, pepper, and dried herbs to taste.
    • Serve with your favorite spaghetti or other pasta.
    • Add cooked ground meat if you want.

    Notes

    Keep the Ratio

    You can increase or decrease the amount of sauce this recipe makes by keeping the 4:1 ratio - 4 parts tomato sauce to 1 part pumpkin

    Make Your Own Tomato Sauce

    If you are going to make this recipe with homemade tomato sauce here is how I do it:
    • Cut the tomatoes in half
    • Place in a stock pot with a little bit of water, so they don't burn on the bottom
    • Put over medium heat, reduce to a gentle boil
    • Stir every so often
    • When it appeared to be thicken, removed from the heat
    • Blended it smooth with an immersion blender
    • Season to taste

    Adding Ground Meat

    If you want meat in your sauce I recommend about 1 pound of ground beef, pork, turkey or sausage for each 4 cups of tomato sauce you use in the recipe.
    Brown the meat in a frying pan with a little bit of oil until cooked through. Then add to the sauce when it's all put together and warm.
     
    Tried this recipe?Mention @eatlikenooneelse or tag #eatlikenooneelse
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    Hi! I'm Eric : Father of 4, living just south of Ann Arbor, MI. I'm a reformed picky eater finding a new way to not conform. Eating what's in season is my jam (I also make it!)

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