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Pumpkin Sage Cream Sauce

Pumpkin Sage Cream Sauce

  • Prep Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings


  • 2 tablespoons olive oil
  • 2 tablespoons fresh sage, sliced into thin strips
  • 2 tablespoons minced shallot
  • 1 teaspoon minced garlic
  • 1 cup heavy cream
  • One-half cup pumpkin puree, canned or fresh
  • 1/2 to 1 cup chicken stock
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon fresh-ground pepper, or to taste
  • 8 ounces cooked pasta (shells, penne, or bow-tie)
  • One-fourth cup freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons toasted pumpkin seeds


  • In a medium saucepan, heat the olive oil over medium heat. Add the sage leaves and fry until fragrant and lightly golden. Add the shallots and garlic and cook, stirring, for 1 minutes.

    Add the cream, pumpkin puree, 1/2 cup of the chicken stock, salt and pepper. Stir and simmer the mixture until slightly thickened and bubbly, 8 to 10 minutes. If sauce seems too thick, add a bit more of the remaining chicken stock.

    Remove from heat. Toss with the cooked pasta, and garnish with the Parmesan cheese, chopped parsley and toasted pumpkin seeds. Serve immediately.