Tag Archives: pumpkin

Pumpkin Spinach Mac & Cheese

10 Jul

Cheesy and delicious

You can file this under the using-everything-in-the-cupboard-before-we-move category. Whipped this up super easy and fast, a day in advance so that our Monday night (and lunch Tues meals would be a snap).


  • one lb of pasta
  • 1 1/2 tbsp olive oil
  • 1/2 of onion, chopped
  • Italian seasoning/herbs
  • 1/4 tsp nutmeg
  • one large can of pumpkin
  • one brick of frozen chopped spinach
  • 1 tsp salt (or to taste)
  • 1 c grated cheddar (or your choice of cheese)
  • 1/2 c almond milk
  • 2 tbsp bread crumbs


  • Cook pasta in water according to instructions. Drain and set aside.
  • Heat olive oil in deep pot on med/high. Add onion and sautee until glassy, stirring constantly. Add in Italian herbs, nutmeg, and salt and stir. Add in all of the pumpkin from the can. Taste, as you might want to add more salt…
  • Break up and stir in spinach (don’t bother thawing, as the pot will take care of that). Finally stir in the milk and all but a handful of cheese, so the sauce is smooth.
  • Dump the pasta in and stir, until all pasta is relatively evenly coated. Put all of this into a large rectangular glass dish. Top with bread crumbs and remaining cheese. You can let it all cool and store for a few days if you like, or eat tonight… If tonight, then you’ll want to preheat the oven to 400 and allow the breadcrumbs and cheese to get crispy.

Pumpkin Pie Pudding

22 Jan

Have some more pumpkin puree from the can I opened for pancakes… Made a delicious pumpkin pie pudding with it. YUM. I would definitely make this as an alternative to pumpkin pie for Tgiving some year…


  • 4 oz Cool Whip (I used fat free– this is half the container)
  • 2/3 c. pumpkin puree
  • 1.5 tbsp splenda sugar blend
  • 4-5 dashes each: cinnamon, cloves, nutmeg (or to taste)


  • Throw everything into a large bowl and blend with hand mixer
  • Chill in freezer or fridge, depending on how you’re planning to serve it

You could serve with a dollop of Cool Whip on top as well. MMMM.

Pumpkin Pancakes

21 Jan

Rafe and I are having a “honeymoon weekend” where we don’t make plans with other people and just spend time with each other. I really needed it. After getting working out together and getting a haircut (I really needed one), I whipped up some pumpkin pancakes, which I had been meaning to make for a while now. I made them slightly healthier– skim milk, only one tbsp of canola, and pumpkin (mmm).


They were delish! We melted some blueberry jam in the microwave and just poured it on top instead of syrup. Yum. Alternatively, you could add some chocolate chips and just go with butter and syrup instead.



  • 1 1/4 c flour
  • 1 tbsp splenda sugar blend
  • 2 tsp baking powder
  • plentiful dashes of cinnamon, nutmeg, ginger, and cloves
  • 2 dashes salt
  • 1 1/4 cup skim milk
  • 1 egg
  • 1 tsbp canola oil
  • 1/3 to 1/2 c pumpkin puree


  • Whisk all the dry ingredients together in a large bowl
  • Whisk all the wet ingredients together in a separate bowl
  • Fold the wet ingredients into the dry bowl, adding slightly more milk if the consistency is too thick
  • Cook pancakes on a non-stick skillet or crepe pan
  • Eat with pleasure

Baked Pumpkin & Spinach Mac N Cheese

1 Dec

This was really too delicious for words. Love love love. Savory, creamy, and crispy all at the same time. Very similar to butternut squash mac n cheese, but pumpkiny (even better).


  • 12-16 oz pasta of any shape
  • A few dashes of cayenne
  • Half an onion, chopped
  • Garlic and onion powder
  • 1/2 tsp nutmeg
  • Salt and pepper
  • 2 cups of pumpkin puree (canned), about one 15oz can
  • loads of fresh spinach, maybe 16 oz
  • 1/2 c skim milk
  • 1 c grated cheese (colby jack, parm, whatever)
  • Bread crumbs


  • Cook and drain pasta (al dente!). Preheat oven to 375.
  • Sautee onion until glassy (in a tsbp of olive oil) in a large and deep fry pan. Add all spices (garlic, onion powder, cayenne, nutmeg, salt, pepper) with the onion, and recognize that salt is the secret ingredient.
  • Add spinach and cover so that it wilts nicely. Add milk as needed. Add pumpkin puree, stir until smooth, a few minutes. Stir in grated cheese.
  • Finally stir in the pasta into the fry pan until more or less evenly covered. Try not to eat too much before you bake it.
  • Pour everything into a glass baking dish and cover with a mixture of breadcrumbs and 2 tbsp grated cheese (and a drizzle of olive oil). Bake ~20 min, until crispy on top.

So so soooo good, and I love that it’s mac n cheese but much richer and healthier. Mmm. Can’t wait to eat leftovers tonight…