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    Home » Recipes » Dressings, Gravies and Sauces

    Easy Pumpkin Tomato Sauce

    Modified: May 18, 2022 by Addison LaBonte · This post may contain affiliate links · 40 Comments

    pin showing pot of sauce with pasta mixed in

    This pumpkin tomato sauce is easy to make in under 30 minutes using pantry ingredients. It's also vegan-friendly, gluten-free and has no added sugar. Perfect over pasta, zucchini noodles or even on pizza!

    Jump to Recipe
    mixing pumpkin tomato sauce and rotini pasta together in a pot with a wooden spoon

    ♪ Start spreading the news...it's pumpkin season.

    I want to be a part of it...pumpkin, pumpkin ♫

    Corny?

    Maybe. Probably. Yes!

    But in my defense, I'm going pumpkin crazy over here! 😉

    I don't know about you, but what I love most about fall is that it's perfectly acceptable to add pumpkin to everything, including song lyrics!

    Um, I mean...tomato sauce! 🙂

    two bowls of pasta with sauce and two forks on a wooden board

    For this recipe, I decided I wanted to make a savory pumpkin pasta dish, but with a tomato-based sauce rather than a creamy one.

    The result? A thick and flavorful sauce that has just enough pumpkin without overpowering the tomato-y flavor.

    It also happens to be vegan-friendly, gluten-free, grain-free and contains no added sugar.

    How to make pumpkin tomato pasta sauce - step by step

    Start by heating olive oil over medium heat.

    Add shallot and cook until shallot becomes translucent, stirring occasionally (approximately 2-3 minutes).

    sauteing shallots in olive oil

    Next add crushed tomatoes, pumpkin puree, parsley, oregano, nutmeg and salt.

    ingredients for making the sauce in a pot before being mixed together

    Stir to combine.

    sauce ingredients mixed together in a pot before cooking

    Cover and cook on medium for 20 minutes.

    Turn off the heat and let stand for 2-3 minutes before removing the cover, as the sauce will splatter as it cooks since it is very thick.

    sauce in pot after being cooked

    Stir well before serving.

    What pairs well with this sauce?

    This sauce pairs perfectly with your favorite gluten-free pasta. Here I used a 12-ounce box of Jovial's brown rice fusilli and mixed the sauce right in with it.

    gathering some pasta and sauce with a wooden spoon

    I also really love this sauce paired with lentil pasta or zucchini noodles.

    And, it's super tasty with a side of our vegan and gluten-free garlic bread.

    Top it off with some grated Parmesan, vegan grated Parmesan, our our homemade vegan pumpkin seed Parmesan.

    This sauce is also great for adding a fall-inspired twist to pizza night. 🙂

    red lentil penne pasta in pasta bowl with pumpkin tomato sauce garnished with grated cheese and parsley

    How to store leftovers

    Leftover sauce can be stored in an airtight container in the refrigerator for up to 5 days.

    Can the sauce be frozen?

    Yes, this sauce can be frozen for up to 6 months. Be sure to store it in an airtight container and fully thaw it in the refrigerator before reheating.

    Reheating the sauce

    The sauce is best reheated on the stovetop in a covered pot over medium heat, stirring occasionally.

    overhead of pasta in a pasta bowl with sauce and garnished with grated cheese and parsley

    Related Recipes

    • Vegan Vodka Sauce
    • Vegan Bolognese
    • Vegan Baked Ziti
    • Lentil Pasta with with Roasted Garlic, Broccoli and Creamy Red Pepper Sauce
    • Vegan Pumpkin Mac and Cheese
    • Vegan Pumpkin Risotto
    stirring pasta and pumpkin tomato sauce together in a pot with a wooden spoon
    Print Recipe Pin Save RecipeSaved!
    5 from 18 votes

    Easy Pumpkin Tomato Sauce

    This pumpkin tomato sauce is easy to make in under 30 minutes using pantry ingredients. It's also vegan-friendly, gluten-free and has no added sugar. Perfect over pasta, zucchini noodles or even on pizza!
    Course Dinner
    Cuisine Italian
    Keyword dairy-free, gluten free, grain-free, pumpkin, tomato sauce, vegan, vegetarian
    Prep Time 5 minutes minutes
    Cook Time 20 minutes minutes
    Total Time 25 minutes minutes
    Servings 6
    Calories 101kcal
    Author Sireesha A.

    Ingredients

    • 2 tablespoon extra virgin olive oil
    • 2 tablespoon diced shallot
    • 28 oz canned crushed tomatoes
    • 1 cup pumpkin puree
    • 1 teaspoon dried parsley
    • ½ teaspoon dried oregano
    • ¼ teaspoon nutmeg
    • ¼ teaspoon fine sea salt plus more to taste, if desired

    Instructions

    • Start by heating olive oil over medium heat in a 3- or 4-quart saucepan. 
    • Add diced shallot and cook for approximately 2-3 minutes, stirring occasionally, until shallot becomes translucent.
    • Add crushed tomatoes, pumpkin puree, parsley, oregano, nutmeg and kosher salt. Stir to combine.
    • Cover and cook on medium for 20 minutes. 
    • Turn off the heat and let stand for 2-3 minutes before removing the cover as the sauce will splatter as it cooks due to the thickness. Add more salt to taste, if desired. Stir well before serving.

    (Please refer to the post above for instructional photographs and other helpful information for this recipe)

    Notes

    To pair with pasta: Use 12-16 ounces of traditional or gluten-free pasta, depending on how much sauce to pasta you prefer.
    The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.
    Nutrition calculation is for the sauce alone. It does not include any pasta or toppings.

    Nutrition

    Calories: 101kcal | Carbohydrates: 14g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Fiber: 4g

    This post originally appeared on Watch Learn Eat on October 30, 2018. It has been republished to reflect both recipe and photo revisions. Changes to the story were also made. 

    ©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.

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    Reader Interactions

    Comments

      5 from 18 votes (1 rating without comment)

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    1. Starrysky

      July 26, 2024 at 8:20 pm

      After making your fantastic Pumpkin Parmesan recipe, I decided to try this Easy Pumpkin Tomato Sauce. I only had a 1/2 Cup of frozen pumpkin (from a can) in the freezer which I defrosted and used to do a half of your sauce recipe and I also used a 14.5 oz can of Petite Diced Tomatoes and 1 TBLS Onion Powder heated in 1TBLS Extra Virgin Light Olive Oil instead of shallots or onions but didn't really did not do half of the seasonings. I topped it off with your Pumpkin Parmesan and a little bit homemade Vegan Cream Cheese and it was so delicious! Mention the changes made in case it helps someone else who might not have all of the ingredients. Mine was chunkier or not that smooth and I added a little water to it as it was simmering down but still came out delicious. Love the flavor. Although I bet it tastes amazing with the Shallots. Blessings.

      Reply
      • Sireesha

        July 27, 2024 at 6:34 am

        Amazing! Thanks for your feedback in using different quantities. Glad it hear it worked out well.

        Reply
    2. Christie

      December 11, 2020 at 4:26 pm

      5 stars
      MMMMM I would love me a pot of this pasta goodness! I love that you added some pumpkin to this tomato sauce! A great way to add more fiber.

      Reply
      • Sherri Hall

        December 21, 2020 at 2:24 pm

        Thanks Christie! 🙂

        Reply
    3. Jacque Hastert

      November 05, 2018 at 10:28 am

      5 stars
      Adding this to my list of must make recipes. It would be perfect for any night of the week.

      Reply
      • Sherri Hall

        November 06, 2018 at 11:42 am

        Thank you Jacque! Enjoy! 🙂

        Reply
    4. Holly

      November 04, 2018 at 11:09 pm

      5 stars
      I don't use pumpkin so much in savory dishes but this combination seems really well balanced and delicious! I will be trying for sure!

      Reply
      • Sherri Hall

        November 06, 2018 at 11:42 am

        Thanks so much, Holly! Hope you enjoy it!

        Reply
    5. Vanessa Vickery

      November 04, 2018 at 8:10 pm

      5 stars
      Such a great idea adding the pumpkin to the tomato sauce. Must give that a try!

      Reply
      • Sherri Hall

        November 06, 2018 at 11:42 am

        Thanks Vanessa! Hope you enjoy! 🙂

        Reply
    6. Sri Mallya

      November 04, 2018 at 8:06 pm

      5 stars
      Drooling. This sauce looks so delicious. Can't wait to try your recipe.

      Reply
      • Sherri Hall

        November 06, 2018 at 11:42 am

        Thanks Sri! Hope you enjoy it!

        Reply
    7. Anne Lawton

      November 04, 2018 at 4:08 pm

      5 stars
      I love this sauce! I would have never thought to put pumpkin and tomato together, but I bet it tastes delicious!

      Reply
      • Sherri Hall

        November 06, 2018 at 11:46 am

        Yes, it works so well together! Thank you Anne! 🙂

        Reply
    8. Jenni LeBaron

      November 04, 2018 at 1:44 pm

      5 stars
      This pumpkin tomato sauce sounds absolutely delicious on top of the red lentil pasta. I think pumpkin always makes the creamiest addition to sauce and provides a fantastic flavor balance with the acidity of the tomatoes.

      Reply
      • Sherri Hall

        November 06, 2018 at 11:45 am

        Thank you Jenni! Yay for pumpkin power! 🙂

        Reply
    9. Anna Hettick

      November 02, 2018 at 4:05 pm

      5 stars
      Yes, please! Why does everything have to have sugar in it! This pumpkin tomato sauce looks like it's be great with my favorite gluten-free noodles!!

      Reply
      • Sherri Hall

        November 06, 2018 at 11:44 am

        Agreed Anna! There's definitely no need for the sugar in this sauce. Thanks so much!

        Reply
    10. Kiki Johnson

      November 02, 2018 at 3:55 pm

      5 stars
      I actually really enjoy this brand of red lentil noodles and will try them with your pumpkin tomato sauce next time! The perfect fall recipe - with plenty of parm on top per favore!

      Reply
      • Sherri Hall

        November 06, 2018 at 11:44 am

        Thanks Kiki! Definitely need that parm on top! 🙂 Hope you enjoy the sauce!

        Reply
    11. Anna

      November 01, 2018 at 5:46 am

      5 stars
      Such a great idea to add pumpkin to tomato sauce! I've been adding pumpkin to most of my bakes and salads this year, but would never think of adding some to the tomato sauce! Saving this one for sure to try very soon!

      Reply
      • Sherri Hall

        November 01, 2018 at 11:26 am

        Thank you Anna! I hope you enjoy it! 🙂

        Reply
    12. David @ Spiced

      October 31, 2018 at 7:43 am

      I remember that last pasta post using pumpkin, and I remember being super intrigued by that one. Well, you did it again! I love pasta sauce, and the addition of pumpkin here sounds really cool. In my head, it would be a little bit like vodka sauce since it's sweeter? This one is perfect for these busy weeknights! Thanks for sharing this fun one, Sherri!

      Reply
      • Sherri Hall

        November 01, 2018 at 11:25 am

        Thanks David! Funny you brought up vodka sauce...I thought about adding vodka to it since it kind of reminded me of it too. 🙂 Yay for pumpkin!

        Reply
    13. Kelly Anthony

      October 31, 2018 at 6:21 am

      5 stars
      The sauce has such a thick and hearty texture to it! So perfect for the fall!!!

      Reply
      • Sherri Hall

        November 01, 2018 at 11:24 am

        Thanks Kelly! 🙂

        Reply
    14. Carrie Ditton

      October 31, 2018 at 12:11 am

      5 stars
      What a great idea to add pumpkin to the sauce. This is extra thick and creamy and all around amazing!

      Reply
      • Sherri Hall

        November 01, 2018 at 11:23 am

        Thank you Carrie! 🙂

        Reply
    15. Dawn @ Words Of Deliciousness

      October 30, 2018 at 9:59 pm

      5 stars
      I like the combination of the tomato and pumpkin in this sauce. Looks so thick and creamy.

      Reply
      • Sherri Hall

        November 01, 2018 at 11:23 am

        Thanks so much, Dawn! 🙂

        Reply
    16. ali randall

      October 30, 2018 at 12:50 pm

      5 stars
      I never would have thought to create a pumpkin tomato sauce but this sounds delicious and perfect for fall. Love discovering new recipes 🙂

      Reply
      • Sherri Hall

        October 30, 2018 at 4:14 pm

        Thanks so much, Ali! 🙂

        Reply
    17. Cliona Keane

      October 30, 2018 at 12:49 pm

      5 stars
      What a great way to use up leftover pumpkin! I love this, such a great twist on a classic dish.

      Reply
      • Sherri Hall

        October 30, 2018 at 4:13 pm

        Yes, we have lots of pumpkin over here! Thanks Cliona!

        Reply
    18. Lisa Bynum

      October 30, 2018 at 12:32 pm

      5 stars
      I bet the addition of the pumpkin really amps up the richness factor. That plate of pasta looks so tempting. I wish I had some for lunch right now!

      Reply
      • Sherri Hall

        October 30, 2018 at 8:01 pm

        Thanks Lisa! Wish I could send you some 🙂

        Reply
    19. Caroline

      October 30, 2018 at 12:29 pm

      Sounds like a tasty twist on your classic tomato sauce.

      Reply
      • Sherri Hall

        October 30, 2018 at 12:34 pm

        Yes, thanks so much, Caroline!

        Reply
    20. Jacqueline Debono

      October 30, 2018 at 12:17 pm

      5 stars
      Love the idea of adding pumpkin puree to tomato sauce for pasta. Never tried that but need to!

      Reply
      • Sherri Hall

        October 30, 2018 at 12:33 pm

        Thanks Jacqueline! It adds a nice flavor to it. 🙂

        Reply

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    About Sireesha

    Hi There! I am the recipe developer, content writer, and owner of Watch Learn Eat. A lifelong foodie, I enjoy cooking, baking, traveling, and spending time with my two little twin daughters.

    Learn more about me

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