Fettuccine With Pumpkin Cream Sauce

Thanks to the Can Opener Gourmet for this one!

• Ready In: 25 mins
• Serves: 8

Ingredients

• 16  ounces fettuccine
• 12  ounces evaporated milk (one can)
• 1  tablespoon cornstarch
• 2  tablespoons butter
• 1 (15 ounce) can pumpkin (not pumpkin pie filling)
• 3⁄4 cup water
• 1  teaspoon onion powder
• 1  teaspoon salt
• 1⁄2 teaspoon garlic powder
• 1⁄8 teaspoon dried sage

Directions

1. Prepare pasta according to the directions on its package. Keep warm.
2. In a medium saucepan, whik the cornstarch and milk together.
3. When the cornstarch is dissolved completely, place over the stove on medium heat and add 3/4 cup water, the butter, and the pumpkin.
4. Stir.
5. When pumpkin is dissolved, add the onion powder, salt, garlic powder, and sage.
6. Stir until the mixtures comes to a low boil and has thickened to your liking (like an alfredo sauce). If it's not thick enough, add another tablespoon of cornstarch dissolved in a little cold water.
7. Toss the sauce with the fettuccine and sprinkle with Parmesan and shelled pumpkin seeds for garnish if you'd like.