How did you guess I like sausage gravy and biscuits? Oh, because this is the third version I published?? Well, you’re right! It’s just really terrific comfort food, do you agree? I first shared my classic Southern-style Sausage Gravy and Biscuits and that was followed by my Vegetarian Sausage Gravy and Biscuits. And now…drumroll…I’m going to introduce you to this new and all-original pumpkin-ized version!
If you’re a fan of sausage gravy and biscuits I can almost guaranteed you’re going to love this one. It has all the original flavors you know and love but with some delicious new additions.
This recipe was more or less borne of necessity. We grew our own pumpkins for the first time this year – both jack o’lanterns for Halloween and sugar pumpkins for cooking – and wow, we had quite the harvest! Next time we’ll know not to plant as many because now we have this huge wheelbarrow left of pumpkins…and I’ve had to figure out how to use them all.
As they say, necessity is the mother on invention. Necessity also generates some of the best creativity as well. And it paid off in the case of this delicious dish of Pumpkin Sausage Gravy and Biscuits!
Along with this “pumpkin-ized” all-American classic dish I want to share with you an all-American company: Cutco. If you don’t already own some of their knives you likely know someone who does. I recently picked up three of their knives and have been using them ever since. I love my Cutco knives! So much so that I’ve put together a video demo of these knives in action + we’re giving away a set of 3 Cutco knives, a $261 value!
Now back to that deeeeelicious Pumpkin Sausage Gravy and Biscuits!
Quite simply, you’re gonna love it!
Let’s get started!
Crumble the sausage into the frying pan and brown until no longer pink.
Add the onions and garlic and cook until soft and translucent, about 5 minutes.
Add the pumpkin and cook for another 5 minutes.
Add the four and bacon grease (or butter if using) and stir until incorporated. Cook for 2 minutes.
Add the milk and stir constantly to prevent lumps. Bring to a simmer until thickened, 2-3 minutes.
Finely chop the thyme and sage. If at all possible use fresh herbs, they make a huge difference.
Add the herbs, salt, pepper, chicken bouillon and pumpkin puree and stir to combine. Bring to a simmer, reduce the heat to medium-low, cover and simmer for 20 minutes, stirring occasionally. Add salt and pepper to taste.
Spoon over freshly baked biscuits and serve immediately.
- 16 ounces bulk Italian sausage
- 1 small yellow onion, finely chopped
- 1 clove garlic, minced
- 1½ cups diced fresh pumpkin
- 2 tablespoons bacon grease (highly recommended for optimal flavor but can substitute butter)
- ⅓ cup all-purpose flour
- 4 cups whole milk or combination of half-and-half
- ½ cup pumpkin puree
- 2 teaspoons chopped fresh sage
- 2 teaspoons chopped fresh thyme
- 1 teaspoon chicken bouillon granules
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- Crumble the bacon into a large skillet and brown until no pink remains. Add the onions and garlic and cook until soft and translucent, about 5 minutes. Add the diced pumpkin and cook for another 5 minutes.
- Add the bacon grease and flour and stir until incorporated. Cook for 2 minutes.
- Add the milk, stirring constantly to prevent lumps. Simmer for 2-3 minutes until thickened.
- Stir in the pumpkin puree, herbs, salt, pepper and chicken bouillon. Return to a simmer, reduce the heat to medium-low, cover and simmer for 20 minutes, stirring occasionally. Add salt and pepper to taste.
- Spoon over freshly baked biscuits and serve immediately garnished with some fresh thyme.