Homemade Pumpkin Spaghetti Sauce Recipe Video

Watch as Chef/mom Ariane Duarte cooks one of DinnerTool's Slow Cooker Showdown contest finalist recipe submissions.


Preparation Time15 MinCooking Time1 Hr 30 Min
Ready In1 Hr 45 MinDifficulty LevelEasy
Health IndexAverageCuisine
Main IngredientInterest Group


 Canned low sodium fire roasted tomatoes3 Cup (48 tbs) (2 cans)
 Tomato paste1⁄2 Cup (8 tbs)
 Canned pumpkin puree1 Cup (16 tbs) (pure)
 Dried oregano1 Teaspoon
 Dried basil1⁄2 Teaspoon
 Parsely flakes1⁄4 Teaspoon
 Dried thyme1⁄4 Teaspoon
 Chili powder1⁄4 Teaspoon
 Olive oil2 Tablespoon
 White onion1 Medium, diced
 Garlic3 Clove (15 gm), chopped finely
 Sea salt1⁄8 Teaspoon
 Black pepper1⁄2 Teaspoon, freshly cracked

Nutrition Facts

Serving size: Complete recipe

Calories 699 Calories from Fat 287

% Daily Value*

Total Fat 33 g50.1%

Saturated Fat 4.9 g24.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 434 mg18.1%

Total Carbohydrates 97 g32.3%

Dietary Fiber 26.4 g105.5%

Sugars 48.4 g

Protein 18 g36.5%

Vitamin A 819.8% Vitamin C 103.9%

Calcium 36.7% Iron 80.7%

*Based on a 2000 Calorie diet


1) In a slow cooker, add the fire roasted tomatoes, tomato paste and pumpkin puree. Stir until the ingredients are mixed.
2) Then add the oregano, basil, parsely, thyme, chili powder and olive oil. Stir until the ingredients are nicely mixed.
3) Then add the onions and garlic. Stir to mix.
4) Sprinkle with sea salt and black pepper. Mix thoroughly.
5) Cover the slow cooker and cook on low for 3 hours or on high for 1 1/2 hours.

6) Spoon the Homemade Pumpkin Spaghetti Sauce over cooked spaghetti, top with sauteed kale and serve.