Ingredients:

  • 4 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 15 oz canned pumpkin puree
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Melt the butter over medium heat in a skillet. Once the butter begins to bubble and smell nutty, add the minced garlic and stir constantly for about 1 minute until fragrant and translucent.
  2. Stir in the pumpkin puree and whisk until fully combined with the butter. Pour in the heavy cream, whisking steadily until the mixture is a uniform color.
  3. Let the sauce simmer gently for 3–5 minutes, stirring occasionally, until it thickens slightly and looks velvety.
  4. Turn the heat down to low. Sprinkle in the Parmesan cheese one handful at a time, whisking until completely melted and smooth.
  5. Stir in the nutmeg, salt, and black pepper. Remove from heat immediately once the cheese is incorporated.