Pumpkin Spaghetti

It’s Fall which means we are cooking pumpkin everything over here!! This flavor is wonderful beyond desserts though, you have to try it in savory dishes like this spaghetti with pumpkin dish this week.

I will show you how to make the sauce two different ways; homemade as well as with a jar of store bought spaghetti sauce. Try them both and see which is your favorite this season.

The first year I made this for my family they couldn’t exactly put their finger on what was different about the sauce but they liked it. I wouldn’t say that it is an overwhelming pumpkin flavor but subtle, just a tad sweeter and perfect for October and November if you ask me. 😉

Ingredient Notes

You are going to want some shredded parmesan cheese to make the homemade sauce. I like this as it is thinner and melts better into the sauce vs. grated that is larger.

In the Fall you are likely to have pumpkin puree in your house to make desserts, but if you haven’t used it to make a savory dish you’re in for a great surprise here.

What kind of canned pumpkin do you use?

Libby’s is the most common brand out there but almost every store has their own one. You want puree, NOT pumpkin pie filling. The difference is that this one is just cooked and blended pumpkin flesh without any seasonings.

You will add a few egg yolks into the mix which will give it a creamy thickness. Separate out the egg whites for this dish. For best results buy organic free range for the most dense and creamiest outcome.

Your garlic should be minced from fresh or you can use jarred which is what I do because I use so much of it.

Spaghetti noodles should be boiled separate from the sauce and I prefer that they are pulled out when they are slightly al dente. When combined with the sauce and sauteed a minute on the stove they will soften a bit longer remember.

Can you use different noodles?

Of course you can boil any shape of noodles you want. If you have kids I used to choose smaller ones like penne or the spiral shape because they were easier to eat (with less clean up). You can also roast spaghetti squash whole and scrape out for a low carb alternative to pour this sauce over.

Can you add meat?

Yes I have made this with browned ground beef to add protein and/or chopped pancetta which gives the dish a whole new flavor. Both would need to be cooked on the stove before adding into the sauce.

How Long to Cook Pumpkin Spaghetti on Stove

You are going to want to account for the time it takes to boil the noodles, which is about 15 minutes or so and make the sauce which is about the same. Once done and combined I do like to saute and allow it to bubble together for 5 minutes or so over low heat so it is about a 20 minute dinner which is a true winner if you ask me.

Instant Pot Pumpkin Spaghetti

Now if you are obsessed with using your countertop appliances (I get it) and you want to make this as Instant Pot spaghettiyou will want to start with a jar of ready made sauce. Follow my instructions in that post but with the addition of 1/2 cup of pumpkin puree, and a bit of nutmeg whisked in with the sauce.

When using this machine it requires more water because the noodles are cooked in the sauce itself so the instructions are slightly different. Same goes for our baked spaghetti with meatballs directions. Follow that while adding puree into your layers.