Pumpkin Alfredo Sauce


  • 1 cup Shirley J Universal Cream Soup & Sauce Mix
  • 4 cups water
  • 1 cup canned pumpkin
  • ¼ teaspoon Shirley J Chicken Bouillon
  • ¼ teaspoon powdered garlic
  • ¼ teaspoon cinnamon
  • Dash white pepper
  • Grated Parmesan cheese to taste


Combine water Chicken Bouillon and sauce mix in sauce pan, stir over medium heat. Bring mixture to a boil, reduce heat to simmer. Add pumpkin, garlic, cinnamon and pepper. Simmer 5 minutes. Serve over cooked pasta, topping with Parmesan cheese.


This recipe can be made gluten-free by using Shirley J Gluten Free Cream Soup & Sauce Mix and serving over gluten-free pasta.