Pumpkin Moscato Sauce

Parve

Ingredients:

3/4 Cup Moscato (or any very sweet white wine)

3/4 Cup Pumpkin Puree

1/2 Cup Almond Milk

2 Tbs. Cornstarch

1/4 Tsp. Salt

1/4 Tsp. Cinnamon

Instructions:

Make a slurry by adding 4 Tbs. of the almond milk to the cornstarch.  Mix until smooth and no longer chalky.  In a small saucepan, combine moscato, remainder of almond milk and salt.  Heat to a simmer.  Add the slurry (the cornstarch/almond milk mixture) while stirring continuously.  Continue stirring and bring the sauce to a boil.  Reduce heat to simmer.  Stir and allow to cook until sauce reaches desired thickness. (About 5 minutes)  Add cinnamon.  Mix well.  Add pumpkin puree. Mix well and heat through.  Sauce will thicken as it cools.  Add water or almond milk to thin it out if necessary.  Serve over latkes, turkey or vegetables.