Pumpkin puree is an easy way to infused your everyday dinner with a little extra Fall flavor. Wow your crowd with this quick, easy, and amazing One Pot Creamy Pumpkin & Bacon Pasta. It’s a meal the whole family will love, even the picky ones, with something in it for everyone.
This post is sponsored in conjunction with PumpkinWeek . I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. All opinions are mine alone.
Pumpkin Week’s well underway now, and boy have there been some real stunners already. Everything I’ve seen has made me drool, and kept me oh-so hungry.
We’ve already brought you a creamy, cool dessert with Monday’s Pumpkin Ice Cream Pie– so today we decided to switch gears and bring you something savory and made of sterner, meal-style stuff.
This time of year, pumpkins can be found at a variety or patches, orchards, and farms. Shoot, driving down the road in our neck of the woods, you don’t have to go but a couple miles in any direction to find a roadside stand selling them this time of year.
While we whole-heartedly embrace all the fun Fall traditions, including pumpkin patches and spooky carving (and homemade roasted pumpkin seeds, of course)- pumpkins can be so much more. Especially, pumpkin puree.
Whether homemade or store bought, you can’t beat the health benefits or the flavor options from including this variety of squash into your family’s daily diet.
Pumpkin contains a variety of good-for-you bits, most notably are fiber for your digestive system, potatssium for muscles & blood pressure, Vitamin A for bone, eye, & teeth healthy, Vitamin E for immune boosting and celllular protection, and finally carotenoids.
Scratching your head and wondering, “What’s a Carotenoid?” Long story short, they’re the things that give pumpkins their bright, festive orange hue. They also just happen to be powerful antioxidants that help protect against thing like heart disease, stroke, artery healthy, and according to research some times of cancers. Who doesn’t want more of that in their daily diet?!
If you haven’t already, put fresh or canned pumpkin (not pumpkin pie filling, the plain jane OG version) on your weekly grocery list. There’s so many possibilities there. Pumpkin can go into so many different savory meals and entrees.
Fun fact: canned pumpkin puree is actually our country’s top selling pumpkin product, and it’s not hard to figure out why. With a subtle sweetness, common in Fall squash, and it’s bright orange color- it’s a perfect addition to seasonal favorites.
Pumpkin is actually a really yummy addition to soups, stews, even chili. We love getting an extra large pumpkin from the patch every year, hollowing it out, and baking a batch of beef stew in it for supper. When serving bits of cooked pumpkin scrape away from the sides. We’ve done the same with individual servings, baked in smaller pie pumpkins from the grocery store.
It also goes really well in baked goods, like loaves of bread and even rolls. It might surprise you a bit more to discover that it also is a perfect thickening agent for a Fall pasta sauce. This is a pumpkin-laden sauce even my pickiest eater looks forward to.
Case in point, this cheesy One Pot Creamy Pumpkin & Bacon Pasta. It’s one of my favorite Fall comfort foods, and it’s easy– making it a real winner in my busy Mom, I have no idea what to make for dinner, school night play book.
This rich one pot pasta is an easy 30 minute meal that will surprise and delight you with it’s depth of flavor. Al dente pasta is cooked in savory chicken broth with sauteed onions and garlic. Pumpkin puree, cream, and Cabot Creamery’s sharp white cheddar cheese are stirred in as the tastiest thickening agents. Of course, a heaping helping of bacon is added for good measure, and some woody nutmeg for a real seasonal infusion. Ladled into bowls, we suggest serving your One Pot Creamy Pumpkin & Bacon Pasta topped with extra, crispy bacon and a sprinkle of cheese.
A COUPLE NOTES BEFORE YOU GO:
- Don’t forget to scroll past the recipe to enter our awesome #PumpkinWeek giveaway, & see what everyone else is bringing to today’s table.
- Don’t walk away from this while cooking, especially if using a dutch oven. Stir often to prevent sticking. Also, cast iron will stay hot and continue cooking after being removed from heat. Remember that, and consider it when deciding if the pasta’s done.
- We recommend white cheddar, but you could use regular cheddar as well, or even all Parmesan.
- This sauce is meant to be on the thicker side, but it it ends up being too thick for your liking, you can add a bit more chicken broth or an extra splash of cream to thin it out a bit.
Serve your family something deliciously different for dinner, save your own sanity with a start to finished meal in under 30 minutes, and blow their minds after they’ve thoroughly enjoyed themselves by telling them it was actually good for them.
Other Pumpkin Themed Recipes You Might Also Enjoy:
- Pumpkin White Cheddar Mac & Cheese
- Pumpkin Olive Oil Pull Apart Rolls
- Crockpot (or not) Chocolate Chip Pumpkin Bread
- Cajun Spiced Roasted Pumpkin Seeds
- 1 pkg bacon roughly chopped
- 1 tbsp butter
- 1 medium white onion diced
- 2 tbsp minced garlic
- 1/2 cup white wine
- 1 cup pumpkin puree
- 4 cups chicken broth
- 1/2 tsp ground nutmeg
- salt & pepper to taste
- 8-10 oz dry spaghetti
- 3/4 cup Cabot Creamery's Sharp White Cheddar
- 1/4 cup shredded Parmesan cheese
- 1 cup heavy whipping cream
Heat a dutch oven, or other large pot, over medium high heat. Add teh chopped bacon to the pot, stirring often until cooked crisp. Use a slotted spoon to remove the bacon to a paper towel lined plate (to drain any excess grease), and set aside.
Reduce the heat to medium, and add the butter to the pot. Stir in the onion, and cook-stirring occasionally- until the onions are soft. Stir in the garlic, and cook for another 30 seconds.
Add in the white wine, stirring to deglaze the bottom of the pot and scraping up any stuck on bits, cooking for about 60 seconds.
Stir in the pumpkin puree and chicken broth, whisking everything together until the mixture's smooth.
Stir in the pasta, and continuing to stir occasionally, cook the pasta for 10 minutes. Stir in the cream and nutmeg. Salt and pepper, to taste, and continue cooking an additional 2-3 minutes, or until the pasta's al dente.
Remove the pot from heat, and stir in the cheeses and half the bacon.
Serve immediately, garnished with the remaining bacon and additional cheese, if desired.
recipe adapted from 30 Minute Meals
Welcome to #PumpkinWeek 2018 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This year is even bigger and better than ever with a giveaway! Thirty nine bloggers from around the country are showcasing their best pumpkin dishes. Get ready for Fall with over 130 pumpkin recipes throughout the week including cocktails, main courses, pizzas, pastas, pastries, breads, muffins, and plenty of desserts! Our PumpkinWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!
Prize #1 Dixie Crystals is giving one winner a 6-Quart Instant Pot 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer.
Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.
Prize #2 Cabot Creamery Co-operative is giving one winner a Cheese Gift Box, including a selection of Seriously Sharp, Pepper Jack, Sharp Light, Extra Sharp, Horseradish, Private Stock, Vintage Choice, and Sharp cheeses, VT Sharp Cracker Cuts, Burlap & Plaid Bag, Thick & Thin Slicer, and Wooden Cutting Board
Cabot Creamery Co-operative, makers of naturally aged, award-winning cheeses and dairy products is owned by 1,000 dairy farm families in New England and New York.
Eggland’s Best eggs have more of the delicious, farm fresh taste you and your family love – anyway you cook them. Plus, Eggland’s Best provides superior nutrition such as 6x more vitamin D, 10x more vitamin E, and double the omega 3s compared to ordinary eggs so why settle for less?
Here are today’s #PumpkinWeek Recipes:
Creamy Pumpkin Fiesta Chicken Soup from Amy’s Cooking Adventures
One Pot Creamy Pumpkin Bacon Pasta from 4 Sons ‘R’ Us
Pumpkin Chili from It Bakes Me Happy
Pumpkin Chorizo Tamales with Pumpkin Mole from A Kitchen Hoor’s Adventures
Pumpkin Grilled Cheese Paninis from Eat Move Make
Pumpkin Hummus from Sweet Beginnings
Pumpkin Mac and Cheese from Everyday Eileen
Pumpkin Pizza from Platter Talk
Savory Loaded Pumpkin Cornbread from Who Needs A Cape?
Savory Pumpkin & Pepper Goat Cheese Tart from Hardly A Goddess
Baked Goods & Desserts:
Chocolate Chip Pumpkin Bread from House of Nash Eats
Fluffy Pumpkin Buttermilk Pancakes from The Redhead Baker
Fluffy Pumpkin Pie Dip from The Beard and The Baker
Mom’s Classic Pumpkin Pie with Vanilla Whipped Cream from Family Around the Table
No Bake Pumpkin Cheesecake from Cooking with Carlee
Pumpkin Banana Bread from A Day in the Life on the Farm
Pumpkin Cheddar Skillet Corn Bread from Tip Garden
Pumpkin Creme Brulee from Cookaholic Wife
Pumpkin Ginger Donuts from Daily Dish Recipes
Pumpkin Kolaches from The Spiffy Cookie
Pumpkin Maple Bark from Seduction In The Kitchen
Pumpkin Oatmeal Muffins from The Bitter Side of Sweet
Pumpkin Pie Crescents from Hezzi-D’s Books and Cooks
Pumpkin Pie with Toasted Meringue from The Crumby Kitchen
Pumpkin Snickerdoodles from Culinary Adventures with Camilla
Pumpkin Souffle from Caroline’s Cooking
Pumpkin Spice Cake Roll from Grumpy’s Honeybunch
Pumpkin Spiced Cookies from April Golightly
Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.