Creamy Pumpkin Mac & Cheese
Amazing, creamy, flavorful pumpkin mac & cheese made with simple ingredients! The perfect dairy- and gluten-free entree for fall and the holiday season!
Amazing, creamy, flavorful pumpkin mac & cheese made with simple ingredients! The perfect dairy- and gluten-free entree for fall and the holiday season!
- 1/2 tsp sea salt
- 1/4 tsp pumpkin pie spice
- pine nuts
- 2 tbsp arrowroot starch
- vegan parmesan cheese
- 1 cups (450 g) canned pumpkin puree*))
- 1 tbsp avocado or coconut oil ((optional ))
- 2 cloves garlic*
- 1-1 1/4 cup unsweetened plain almond or rice milk
- 2-3 tbsp chopped sage or thyme ((i used half thy half sage))
- 4-5 tbsp nutritional yeast
- 3-4 tbsp vegan parmesan cheese
- 1/4 tsp red pepper flake or cayenne pepper ((optional))
- 10 ounces gluten-free pasta ((i love bionaturae pastas and
- fresh sage sautã©ed in oil over medium heat for 1
- Carbohydrate 0.918894999984217 g
- Cholesterol 0 mg
- Fat 0.309766249997129 g
- Fiber 0.0760874979164261 g
- Protein 0.220242499998688 g
- Saturated Fat 0.0265148124985123 g
- Serving Size 1 1 as side, 2 as entrée (74g)
- Sodium 218.474874999988 mg
- Sugar 0.84280750206779 g
- Trans Fat 0.0512028749990459 g
- Calories 7 calories
Step-by-step
- If baking your pumpkin, preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. Otherwise, if using canned pumpkin puree, skip to step 4.
- Using a sharp knife, cut the tops of your pumpkin off and then cut pumpkin in half. Use a sharp spoon or ice cream scoop to scrape out all the seeds and strings. (Save the seeds for roasting!)
- Optional: Brush the flesh with a neutral, high heat oil, such as avocado. And place flesh down on the baking sheet.
- Bake for 45-50 minutes or until a fork easily pierces the skin. In the last 20 minutes of roasting, add the two cloves of garlic still in skin to the baking sheet to slightly brown and soften. Then remove pan from the oven and let the pumpkin cool. Also peel garlic cloves and set aside.
- If serving with pasta, start boiling water and cooking pasta at this time. Once pasta is cooked, drain and set aside. Optional: I like to drizzle mine with a little olive or avocado oil and a sprinkle of sea salt and vegan parmesan cheese for extra flavor.
- To make the sauce, add 2 cups (as recipe is written // adjust if altering batch size) baked pumpkin (or pumpkin puree) to a high-speed blender along with peeled roasted garlic, arrowroot starch, dairy-free milk (starting with amount at lower end of range), sea salt, sage or thyme (I used both), nutritional yeast, vegan parmesan cheese, pumpkin pie spice, and red pepper flake (optional).
- Blend on high until creamy and smooth. Then taste and adjust flavor as needed. Add more salt for saltiness, nutritional yeast for cheesiness, sage or thyme for herbiness, vegan parmesan cheese for depth of flavor, pumpkin pie spice for pumpkin flavor and warmth, or red pepper flake for spice (optional).
- To heat/thicken the sauce, pour into a rimmed skillet and heat over medium-low heat, whisking frequently until sauce is hot and slightly thickened - 3-5 minutes. If it gets too thick, thin with a bit more dairy-free milk.
- To serve, add cooked pasta to the sauce and toss to combine. Serve as is or (optional) sprinkle with 2 Tbsp (10 g // as recipe is written // adjust if altering batch size) vegan parmesan cheese and broil on medium for 1-3 minutes, watching very carefully until barely browned.
- Enjoy hot and garnish with pine nuts or sautéed sage if desired. Cool leftovers and store in the refrigerator up to 3-4 days.
My Cozy Fall Favorite: Creamy Pumpkin Mac & Cheese
As the leaves turn vibrant hues of orange, red, and gold, and a crispness settles into the air, my thoughts naturally drift towards the comforting flavors of fall. This year, my absolute go-to dish has been this incredibly creamy and flavorful pumpkin mac & cheese. It's a recipe I've perfected over the years, tweaking and adjusting until it hit that perfect balance of sweet pumpkin, savory cheese, and warming spices. Forget those heavy, calorie-laden versions; this recipe is surprisingly light and healthy, yet incredibly satisfying. It's the perfect dish for a chilly evening, a family gathering, or even a cozy night in by myself with a good book.
What makes this mac & cheese so special? It's the blend of simple ingredients that come together to create something truly magical. The pureed pumpkin lends a subtle sweetness and a beautiful vibrant color. The spices – a touch of pumpkin pie spice, sage, and thyme – add warmth and depth. And then there’s the creamy, cheesy sauce, which is surprisingly easy to make with just a few simple ingredients. I use a dairy-free alternative, which makes this recipe perfect for anyone with dietary restrictions or those simply looking for a lighter version of this classic comfort food. Believe me, you won’t miss the dairy one bit! The result is a dish that's both decadent and healthy, a rare combination I always strive for in my kitchen.
This recipe is incredibly versatile. I've served it as a side dish alongside roast chicken or turkey, and it's equally delicious as a hearty vegetarian entree. It also reheats beautifully, making it perfect for meal prepping or having leftovers for lunch the next day. I often add a sprinkle of toasted pine nuts or sautéed sage for an extra layer of flavor and texture. You can easily adjust the spices to your liking; feel free to experiment with different herbs and spices to find your perfect combination. Whether you're a seasoned cook or a beginner, this recipe is incredibly easy to follow, and the results are guaranteed to impress.
Beyond its deliciousness, this mac & cheese holds a special place in my heart. It reminds me of cozy autumn evenings spent with loved ones, sharing laughter and stories around a warm, inviting table. The aroma alone is enough to transport me to a state of pure bliss. This isn't just a recipe; it's a culinary experience, a reminder to savor the simple pleasures in life and to embrace the beauty of the season.
So, if you're looking for a dish that embodies the warmth and comfort of fall, look no further. This creamy pumpkin mac & cheese is a must-try! It's the perfect way to celebrate the season and to create lasting memories with those you love. Trust me; this recipe will become a staple in your autumn cooking repertoire.
Ingredients: (Note that the exact measurements are included in the recipe itself)
- Pumpkin Puree (canned or homemade)
- Dairy-free Milk
- Arrowroot Starch (for thickening)
- Nutritional Yeast (for cheesy flavor)
- Vegan Parmesan Cheese
- Spices (Pumpkin Pie Spice, Sage, Thyme, Red Pepper Flakes)
- Garlic
- Gluten-Free Pasta
- Optional Garnishes: Pine Nuts, Sautéed Sage
Tips and Variations:
- For a richer flavor, roast your own pumpkin. This adds a depth of flavor that canned pumpkin simply can't match.
- Feel free to experiment with different types of dairy-free milk. Almond, oat, and soy milk all work well.
- If you don't have arrowroot starch, cornstarch or tapioca starch can be used as a substitute.
- Add a pinch of nutmeg or cinnamon for extra warmth and spice.
- For a spicier kick, add a dash of cayenne pepper.
This Creamy Pumpkin Mac & Cheese is more than just a recipe; it's a celebration of autumn’s bounty and a testament to the power of simple, wholesome ingredients. I hope you enjoy it as much as I do!
