This Pumpkin Sausage Gravy recipe is a fun and delicious autumn twist on a beloved American classic. This recipe uses both pumpkin puree and fresh diced pumpkin for a nutrition-packed meal. Wonderfully creamy and flavorful with a bright orange hue and served over fluffy homemade biscuits, this dish is sure to be a hit!
Sausage Gravy and Biscuits has been an American breakfast staple for generations and it’s some of the best comfort food out there. We’re fans of it in my family, so much so that this is the third version I’ve developed. First it was my take on traditional Southern-style Sausage Gravy and Biscuits followed by my Vegetarian Sausage Gravy and Biscuits. And now I’m bringing you a fun and delicious autumn twist on this beloved classic: Pumpkin Sausage Gravy!
If you’re a fan of sausage gravy and biscuits and like pumpkin I can almost guarantee you’re going to enjoy this. 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. A few years ago we grew our own pumpkins for the first time, both jack o’lanterns for Halloween and sugar pumpkins for cooking, and wow we had quite the harvest! I was busy finding all kinds of creative ways to use up our pumpkins. As they say, necessity is the mother on invention and thus was born this pumpkin sausage gravy and we’ve been enjoying this delicious version every autumn ever since.
For the very best homemade biscuits recipe I recommend our BEST EVER Buttermilk Biscuits. They have the fluffiest texture ever and are simply amazing whether spread with butter and jam or served topped with this luscious pumpkin sausage gravy!
Or for a whole grain version try our Spelt Buttermilk Biscuits (can also use regular whole wheat).
This dish can be made in advance and gently reheated on the stovetop. It can also be frozen. It’s easy to make and we’re confident you’re going to love the results!
Pumpkin Sausage Gravy Recipe
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 flour and bacon grease (or butter if using) and stir until incorporated. Cook for 2 minutes.
NOTE: For the very BEST flavor we strongly recommend using the bacon grease – it’s simply phenomenal!
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.
For more delicious pumpkin dishes be sure to try our:
- Pumpkin Risotto
- Pumpkin Mac and Cheese
- Curried Pumpkin and Coconut Meatballs
- Coconut Chicken Pumpkin Curry
- Pumpkin, Kale, and Sausage Lasagna
- Pumpkin Pie Ice Cream
- Pumpkin Eggnog Cake
- Chocolate Pumpkin Seed Bark
- Whole Grain Pumpkin Waffles
- Chocolate Butterscotch Pumpkin Streusel Cake
- Pumpkin Chocolate Pecan Streusel Muffins
- Spiced Pumpkin Vinaigrette
- Roasted Pumpkin Hummus
Pumpkin Sausage Gravy and Biscuits
- 16 ounces bulk Italian sausage (click link for the BEST homemade sausage recipe!)
- 1 small yellow onion finely chopped
- 1 clove garlic minced
- 1 1/2 cups diced fresh pumpkin
- 2 tablespoons bacon grease highly recommended for optimal flavor but can substitute butter
- 1/3 cup all-purpose flour
- 4 cups whole milk or combination of half-and-half
- 1/2 cup pumpkin puree
- 2 teaspoons chopped fresh sage
- 2 teaspoons chopped fresh thyme
- 1 teaspoon chicken bouillon base, granules or small bouillon cube
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- BEST Old Fashioned Buttermilk Biscuits (click link for recipe)
- Whole Grain Buttermilk Biscuits (click link for recipe)
- 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.
First published on The Daring Gourmet Nov. 29, 2015