Creamy Pumpkin Tomato Sauce

1. In a high-walled skillet or saucepan, pour in the tomatoes plus juice and balsamic vinegar.
2. Heat on medium-high.
3. Toss in the garlic clove, chili flakes to taste, salt and pepper.
4. Bring to a boil, then turn down to medium and cover to allow flavors to simmer together for 10 minutes.
5. Remove lid and allow the juice to cook down a few minutes. It will still be pretty watery.
6. Add the pumpkin and mix thoroughly.
7. Once the pumpkin has meshed with the tomatoes (your mixture will now be pumpkin colored), add the cream cheese and mix.
8. Continue to heat for 3-5 minutes until desired consistency is reached.
9. If you’re me, add more pepper.
10. Add pasta to sauce and mix. Or pour directly over pasta. Or just eat a few spoonfuls. I did.