1 cup canned pumpkin
1 cup sour cream
1/2 cup heavy cream
1 tsp cumin
1 tsp pumpkin pie spices
1 pint mushrooms
1/4 cup White Wine Jelly
2 tbsp Salonika Olive Oil
1 pkg pasta, any kind
Himalayan Pink Salt
Heat the olive oil to medium in a high sided saute pan. Add the mushrooms and a pinch of the salt. Stir to coat with the olive oil and cover. Let them cook for about 6-7 minutes.
While the mushrooms are reducing themselves, cook your pasta in lightly salted water. When it is done, rinse in cold water and set aside in a large bowl.
After the mushrooms have reduced well, add the wine jelly and the spices and the pepper. Stir around and then stir in the sour and heavy creams.
Let that simmer for 1-3 minutes. Now stir in the pumpkin, making sure that everything is well combined.
If you have a large enough pan, pour the pasta into it and toss. If you don't, let it cook for another minute to fully heat the pumpkin too and then pour the sauce over the pasta.
*If you don't have wine jelly, substitute with regular wine and add 2-4 minutes to the cooking time to simmer off the alcohol.