I realize that in the food blog world I’m like 3 months behind, but I finally broke down and bought my first can of pumpkin today!
And then quickly, my first can of pumpkin turned into my second, third, and fourth can of pumpkin. I’ve had the idea of pumpkin enchilada sauce in my head for a while now and unfortunately it didn’t exactly come out as planned the first time, or the second time… But thankfully I didn’t give up and what you have here is a really good pumpkin enchilada sauce!
Don’t worry, I do plan on making lots and lots of pumpkin dessert recipes, but in true She Likes Food fashion, I’m going straight for the savory pumpkin recipe to kick things off with. I’m also doing something a little bit Mexican-ish, because really I just can’t help myself! But don’t be completely fooled, there are a few ingredients in this enchilada sauce that you would put in almost any pumpkin dessert recipe you would make. I’ve realized, over the past few hours, that even savory pumpkin dishes need a little bit of sweetening up.
My first batch of this enchilada sauce had no maple syrup, no cinnamon, and no allspice and it was horrible! I took one bite and my tastebuds just couldn’t believe what I had done to them. It was seriously not good and I started to get scared that this was going to be one big failure. I’m not one to give up that easily though, and when I started on the second batch I sweetened up the pumpkin a bit before I added the savory flavors and it made such a difference. Not only was it edible, but it was delicious!
If you are thinking that I’m really off my rocker with this pumpkin enchilada sauce, please don’t be scared away by it! It’s seasonal, it’s delicious, and it gives you one more excuse to make enchiladas, which is always a good thing š
Kale, brown rice & black bean pumpkin enchiladas coming soon!
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Pumpkin Enchilada Sauce
- Total Time: 5 minutes
- Yield: 3 cups 1x
Ingredients
- 1 –15 ounce can of 100% pure pumpkin
- 2 cups water
- 4 teaspoons maple syrup
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1 pinch allspice
- 1 pinch nutmeg
- 1 1/4 teaspoon salt
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/8 teaspoon black pepper
- 3/4 teaspoon chili powder
- 1/2 teaspoon ground cumin
- crushed red pepper flakes, to taste
Instructions
- Add all ingredients to a blender or food processor and blend for about 1 minutes, until all ingredients are combined.
- Makes about 3 cups.
Notes
Recipe updated on 9/26/2015
- Prep Time: 5 mins
- Category: Sauce, Gluten Free, Vegan
I noticed that in the comments, of the several I read, no one actually made it. Well, I roasted 3 baking pumpkins today. In scanning recipes I came across this one so I gave it a try. After I blended the ingredients I simmered on the stove for about 30 minutes. I gave it a taste. It’s not bad. Not at all the flavor or consistency of enchilada sauce. It’s more like a Mexican pumpkin puree. I actually got 2 pint jars and refrigerator them. I’ll use it. I may mix it with ground beef or chicken and use in Tacos or turn it into a soup.
Hi Debbie, this is an older recipe and I haven’t re-tested it in a while. I have it on my list to update soon though. I’m glad you enjoyed it, but I will definitely take another look at it and try to see if I can make it more like an enchilada sauce consistency. Thank you!
Great idea, thanks š
Thanks Evi! I hope you enjoy it if you try it š
What an interesting concept. I love to used canned pumpkin for baking, which I learned when we lived in CA years ago. I would always have my hubby pick some up when he was over there for business. Now he doesn’t travel much any more but been I’m lucky to have found it in a store called “American heritage” in Munich, Germany where we live. Organic and totally expensive but worth every penny. So my Qs are. How long will it keep in the fridge? Will it freeze well, any other ideas for using it than enchiladad and lastly, should it be served warm or cold on the enchilades?
Hi Pia!! I love baking with canned pumpkin too! I just makes everything so moist and delicious, especially when it is fall! My sister told me that she buys an organic kind that is much better than any other canned pumpkin she has had. I’ll have to keep an eye out for it. I agree, it is totally worth every penny! I ate it up pretty quickly, but I would say it will keep for 5-6 days in the refrigerator. I haven’t froze it yet, but I think it would work perfectly to freeze it. I would put the cold sauce on the enchiladas before putting them in the oven so that it warms up while they cook and I think it would probably go well on a variety of other foods. I would eat it in a rice bowl with veggies or on some chicken if you are a meat eater. It would also go well with any other Mexican dishes that require sauces. I hope that answers your questions and gives you some ideas! Thanks so much for the comment, Pia š
Love this!! Such a unique use for pumpkin!! It would be amazing over some enchiladas filled with chicken, sage and goat cheese– yum!
Thank you, Jess! OMG, chicken, sage, and goat cheese enchiladas sound amazzzing!! Especially with pumpkin enchilada sauce! Thanks for the awesome idea! Making those soon š
It is great you didn’t give up after the first try ! This enchilada sauce looks delicious and packed with some wonderful flavors, I really want to try it! I like to buy the same brand pumpkin pure, it is really good!
Thank you Mira! Thank goodness this sauce is so easy or I might not have had the patience to give it two more tries, haha! I hope you really enjoy it if you do try it, Mira š
Oh my this enchilada sauce looks incredible!! I have never made one before and this is definitelly tops my to do list!! Love it! š
Thank you, Arpita! It is crazy how easy it is to make! Once you try it you will want to make it all season long š At least that is what I want to do!
What a creative idea! Mexican food is my favorite and pumpkin has a special place in my heart. A winning combo š
Thank you, Medha! Mexican food lovers unite š
I love the creativity of this recipe! I also think it’s great that you explained the recipe creation process – things often don’t turn out great the first time, but the trial and error is what gets you to something perfect in the end. I’m sure it was a wonderful feeling when you got this recipe just right – it looks amazing!
Thank you, Julia! Sometimes I try to hide the fact that they don’t always come out perfectly the first time, haha, but I completely agree, it is nice to know that others have a trial and error process too! I was almost ready to throw in the towel, but thank goodness I didn’t’ š
Holy harvest! This sauce looks delicious!
Haha, thank you, Oliva!