Easy Pumpkin Marinara


easy pumpkin marinara sauce orangy red in silver bowl
This easy Pumpkin Marinara is perfect for any night of the week! Rich, full of tomato-y goodness and a hint of fall. Great on pastas, pizza & lasagna!

My Story

Here’s an easy fall staple you can come back to again and again. ???? You know those days of just letting a sauce simmer on the stove all day and the house just smells so warm, inviting and cozy?? ???? Those are just the best. I’m all about those days, but if I’m being real, they RARELY happen in the phase I’m in. Life is crazy and quick meals are my savior. I made this sauce recipe to have that same feeling, give your house that warm aroma and just make you feel happy inside… in a fraction of the time. Not to say you couldn’t leave it simmering all day, ’cause I’m sure that would be even more amazing too. Marinara by definition is a sauce that is full of herbs, tomatoes and onions and typically served over pasta. This Pumpkin Marinara has the same basic starting point, but with a twist; pumpkin (obviously) and fall spices! This homey, fall inspired sauce is wonderful over pasta, raviolis, lasagna and pizza! But the options are really just endless.
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Main Course
Cuisine Oil-Free, Vegan
Servings 5 cupes


  • ½ sweet onion medium
  • 4-6 cloves garlic
  • 1 teaspoon cinnamon
  • 1 teaspoon thyme
  • ½ tablespoon oregano
  • ½-1 teaspoon red pepper flakes optional for spicy
  • 1 teaspoon sea salt
  • ½ teaspoon pepper
  • 1 cup vegetable broth low sodium
  • 1 can pumpkin puree
  • 1 28 oz can crushed tomatoes
  • 1-2 tablespoon balsamic vinegar


  • 1. Dice sweet onion small and press or grate garlic cloves.
  • 2. In a medium saucepan over low heat, add prepared onion and garlic. Sautee for about 5 minutes until onion is translucent. Stir occasionally and if it begins to stick, add small splashes of water.
  • 3. Add cinnamon, thyme, oregano, sea salt and pepper to saucepan with onion and stir to combine. Pour in broth to deglaze pan, stir to break free any brown pieces from the base of the pan.
  • 4. Stir in pumpkin puree and crushed tomato. Reduce heat to low and simmer for 20-30 minutes.
  • 5. Remove from heat, stir in balsamic vinegar. Taste and adjust salt and pepper as desired.
  • 6. Use sauce as desired, pasta, pizza, lasagna, anything you like.
  • Notes
  • Storage- Sauce will keep in the fridge for 3-5 days. Freezer friendly for up to 6 months. Defrost in the fridge overnight and warm on the stove prior to use.
  • Texture tip- This marinara is not super chunky, but depending on the brand of pumpkin and crushed tomatoes you use it may have more texture. If you prefer a smoother sauce, I suggest to lightly blend sauce using an immersion blender to get to your desired smoothness.
Tried this recipe?Let us know how it was!


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