Pumpkin Spaghetti Recipe

Plate of pasta with red sauce and grated cheese, featuring a delicious twist of Pumpkin Spaghetti, with small bowls of cheese, diced ham, and sauce in the background.

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Pumpkin spaghetti can be made with our homemade sauce recipe or a jar of spaghetti sauce. A delicious Fall meal your family will love.

Prep Time10

Cook Time20

Course: Main Course

Cuisine: American

Keyword: pumpkin, spaghetti

Servings:

Author: Justine

Equipment

1 pot to boil noodles
1 pot to make sauce

Ingredients

2/3 cup parmesan grated
1/2 pound ground beef can dice up pancetta instead, either are optional
1 cup pumpkin puree
3 tbsp garlic minced
2 egg yolks
1 pinch nutmeg
1/2 package spaghetti noodles 8 ounces
1/2 tsp salt to taste

Instructions

Heat a large skillet or pot over medium heat. Cook ground beef until no longer pink (or diced up pancetta until slightly crispy). Add garlic and sauté for 2 more minutes. Turn heat off.
Boil spaghetti in a separate pot until it is al dente. Drain but reserve some of the pasta water for the sauce.
In a bowl, mix pumpkin puree, 2/3 of the Parmesan, salt, nutmeg, and egg yolks. Slowly whisk in a bit of reserved pasta water until smooth and slightly thick.
Add al dente spaghetti noodles to the ground beef skillet. Add pumpkin mixture and gently toss over low heat for 2–3 minutes, adding more pasta water if needed to reach a creamy consistency.
Serve immediately, topped with remaining Parmesan, fresh thyme, or other garnishes as desired

Notes

Pumpkin Spaghetti with Jar Spaghetti Sauce

If you want to make this with a jar of spaghetti sauce choose a regular marinara type of sauce. Add 1/2 cup to 1 cup of pumpkin puree (not pumpkin pie filling). Start with 1/2 cup, stir in with a pinch of nutmeg and salt and taste. If you want a stronger pumpkin flavor add in more puree until it is just right for you. Heat, combine with cooked noodles and enjoy.

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