Gigi's Pumpkin Pasta

I got this recipe from my girl Gigi Kennedy and we LOVE it.
I use more of the canned pumpkin rather than less--usually I make Margie's Pumpkin Muffins and used whatever's left from the can for the pasta. Mmmmmmmmm....yummy.
Enjoy!

Gigi's Pumpkin Pasta
2 garlic cloves
2 tbsp olive oil
1 pound package of Sweet Italian Turkey Sausage (removed from its casing)
2/3 cup to 2 cups pumpkin puree (depending on your personal taste)
1 can chicken broth
¼ cup half & half
½ cup sour cream (low-fat or fat free)
¼ tsp nutmeg
1 tsp salt
¼ tsp white pepper
1 tsp sage
2 tbsp fresh parsley, minced
¼ cup Romano Cheese, shredded
1 pound penne or rotini pasta

In a large skillet sauté the garlic in the olive oil on medium heat. Add the turkey sausage and cook until no longer pink, breaking the meat up with your spoon as you cook it. Remove turkey sausage and garlic from the skillet. Pour the chicken broth into the skillet and deglaze the pan using a wire whisk, to bring up all of the flavors stuck to the pan. Whisk in the half and half, sour cream, pumpkin, and seasonings. Simmer for ten minutes. Meanwhile, boil the pasta in salted water until al dente. Drain pasta and stir into the pumpkin mixture along with the turkey sausage, simmering for another three minutes or until the sauce thickens and hugs the pasta. Stir in parsley and garnish with Romano and more parsley.

Side Note- If the sauce is too thick, thin it with a little addition of chicken broth until you get it to the right consistency.

Margie's Pumpkin Muffins

I always have to search for this recipe so decided to post it here. They are so so good--and kids love them {and never know they're getting a vegetable!} Recipe from Margie Romney-Aslett.

Margie's Pumpkin Chocolate Chip Muffins
2 Cups Oil
2 Cups Brown Sugar
4 Cups Sugar
(beat together)
8 beaten eggs
1 1/2 TB baking Soda dissolved in 1/3 C warm water
(add while mixing)
4 Cups Canned Pumpkin
(add to mixture)
Slowly add:
7 Cups Flour
2 TSPs Baking Powder
2 TSPs Salt
1 1/2 TSPs Ginger
2 TSPs Cloves
2 TSPs Nutmeg
4 TSPs Cinnamon
(mix)
1 Cup Warm Water
3 Cups Semi Sweet Chocolate Chips
(can use Milk Chocolate)

Bake @ 350 degrees for 15-20 minutes, check on them at 15 minutes
This recipe makes a BUTT load...I cut it in half and get 4 dozen muffins...
ENJOY!