Ok so I went out on a limb here with a craving for pumpkin pie after seeing all the fall recipes starting to pop up. The problem was it’s dinner time and I don’t feel like making a pie crust to make a pie. With the time ticking by and my tummy rumbling I decided to do a pasta using pumpkin pie mix. I’ve heard of pumpkin soups and even a pumpkin pesto, but with no recipe to go off of I was on my own with the flavors I thought would work well together. I’m sure this isn’t the most healthy meal out there, but I thought it was darn good. You start out tasting the pumpkin pie sweetness and then the spice at the end.

This recipe makes a lot but it would probably work better by cutting it in half, I just didn’t want a 1/2 can of pumpkin leftover.

Creamy Pumpkin Pasta

1 can (15 ounces) pumpkin pie mix
2 cups whipping cream
3/4 cups sugar
1 teaspoon cinnamon
1 tablespoon Italian seasoning
1 tablespoon red pepper flakes
1 teaspoon cayenne pepper
couple of sage leafs (depending on how much you like sage)
1 package large pasta shells

Prepare pasta according to directions on package. Meanwhile, combine all ingredients in a medium saucepan over medium heat. Simmer the mixture until slightly thickened, 10-12 minutes. Remove from heat and stir in pasta serving immediately.

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