Pumpkin Pasta Sauce (Vegan, WFPB)

The weather has finally started to cool down here is Richmond, VA. Unlike when we used to live in Nebraska where Winter started in October, it seems like we will be able to enjoy a much longer Fall season now that we are residents of the East Coast. One of my favorite Fall traditions is to see how many recipes I can use pumpkin or pumpkin spice seasoning in. This pasta sauce is not a pumpkin spiced recipe with clove, ginger, nutmeg & cinnamon, but rather a pumpkin recipe utilizing the wonderful flavor and aroma of pure pumpkin. For this recipe I am using pure pumpkin puree from a can, but you can also use fresh homemade pumpkin puree if you have some ready or are interested in making your own. If you are not a fan of pumpkin puree and you are looking for a delicious and easy pasta sauce, I would recommend checking out my easy InstantPot marinara. This recipe is one that I love to enjoy as the weather cools down and I am craving a bowl full of pasta and some Italian bean balls. I cooked the sauce in my InstantPot using the sauté setting, which means you can follow the exact same recipe and cook your sauce on the stove top at a medium heat.

Here's what you will need!

  • 3 cups of water

  • 15 oz can of pumpkin puree

  • 12 oz of tomato paste

  • 2 tbs maple syrup

  • 1 tbs salt free Italian seasoning

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1/4 tsp ground black pepper

  • InstantPot or sauce pan


  1. Place all of your ingredients into the InstantPot or sauce pan

  2. Stir the ingredients together until they reach a smooth consistency

  3. Cook on the sauté setting or medium heat on the stove for 10 minutes

  4. Stir your sauce every few minutes to ensure that it does not burn to the bottom of the pan or IP

  5. After 10 minutes give the sauce one last stir before serving


- Plant Based Gabriel

© 2018 Plant Based Gabriel