Quick and Easy Dinner Recipe: Easy Pantry Pumpkin Pizza Sauce

Written by Kathy

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This is a great last minute sauce that gets made with pantry ingredients. All you need is some frozen or canned pumpkin, tomato paste, water and a few dried spices. This is also an easy treat on a snow day when you don’t feel like going to the store.

Quick_and_Easy_Dinner_Recipe_Easy_Pantry_Pumpkin_Pizza_Sauce Use English muffins as you base or a proper pizza crust. Top with your favorites like vegan sausage crumbles, chopped olives, bell pepper, and some non-dairy mozzarella like Daiya.

Easy Pantry Pumpkin Pizza Sauce

Makes about ½ cup sauce enough for 1 medium pizza or 4 English muffins

soy-free, gluten-free

⅓ cup pumpkin puree
2 tablespoons tomato paste
2 to 4 tablespoons water, enough to make it the right consistency
1 teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon garlic powder
⅛ teaspoon smoked salt (or regular salt and a few drops liquid smoke)
pepper, to taste

Mix the pumpkin with the tomato paste and add enough water to make it a sauce consistency.

Add spices and stir. Spread on a pizza crust or English muffin halves.

Published in Quick and Easy Dinner Recipes

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Kathy

Kathy Hester lives in Durham, NC with her 2 cats who would rather not live together, a cute dog with a belly rub addiction, her very own picky eater, a kitchen garden, and more slow cookers than any one person should own. Her first cookbook, The Vegan Slow Cooker, is being published the fall of 2011 by Fair Winds Press (http://www.qbookshop.com/products/193950/9781592334643/The-Vegan-Slow-Cooker.html). She writes 2 blogs Healthy Slow Cooking (http://healthyslowcooking.wordpress.com/) and Busy Vegan (http://busyvegan.blogspot.com/).

Website: healthyslowcooking.wordpress.com/

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