Pumpkin Alfredo Sauce (Small Batch)

• 23 cups Milk (1% Or 2%)
• 1- 1/2 Tablespoon Dried Onion
• 1/2 teaspoons Garlic Powder
• 1/2 teaspoons Paprika
• 1/2 teaspoons Cinnamon
• 1 pinch Red Pepper Flakes
• 1 pinch Nutmeg
• 1 Tablespoon Cornstarch, Dissolved In 2-3 Tablespoons Water
• 13 cups Canned Pumpkin
• 1/2 teaspoons Worcestershire Sauce (See Note)
• 1/4 cups Grated Parmesan Cheese
• 3 dashes Each, Salt And Pepper (to Taste)

1. 1.
2. In a small saucepan, whisk milk with onion, garlic powder, paprika, cinnamon, red pepper, and nutmeg.
3. Heat over medium-high heat until milk begins to boil.
4. Turn down heat to low.
5. 2.
6. Whisk in dissolved cornstarch.
7. Stir until slightly thickened.
8. 3.
9. Stir in pumpkin and Worcestershire sauce.
10. Whisk until smooth.
11. 4.
12. Whisk in Parmesan, salt and pepper.
13. Whisk until smooth.
14. 5.
15. Serve over pasta or sauteed vegetables.
16. Note: While all of these measurements are approximate, do not skip the Worcestershire.
17. It really seems to pump up this sauce.

milk, onion, garlic, paprika, cinnamon, red pepper, nutmeg, cornstarch, pumpkin, worcestershire sauce, parmesan cheese, dashes

Taken from tastykitchen.com/recipes/main-courses/pumpkin-alfredo-sauce-small-batch/ (may not work)