Momma’s Kitchen: Creamy Pumpkin Penne

Have a can of pumpkin puree just sitting around? Don’t know what to do with it? Well look no further!

In my old job as an Event Specialist with ASM, I made a really great pasta dish for work using a can of pure pumpkin puree (NOT to be confused with the kind that already has the flavoring for pumpkin pie!), cream cheese, and a few other assorted flavors.


Hands on time: 30 minutes
Serves: 4


  • 8 oz. dry penne pasta (uncooked)1 cup canned solid pack pumpkin (or one 15 oz. can)
  • 1/2 cup fat free milk
  • 4 oz. Greek cream cheese – cut into 1/2-inch pieces
  • 1 tsp. garlic salt
  • 1/4 tsp. onion powder
  • 1/4 tsp. ground black pepper
  • 1/2 cup egg – beaten (please note, you can use the “egg replacers” found in the dairy section of your store just as well)
  • 1/4 cup grated Parmesan cheese – divided


  1. Cook pasta according to package directions
  2. While pasta is cooking, combine pumpkin, milk, Greek cream cheese, garlic salt, onion powder and pepper in medium bowl. Cover with microwave-safe plastic wrap. Microwave on high 1-2 minutes OR until warm and cheese melts when stirred. Slowly whisk egg into pumpkin mixture. Set aside.
  3. Combine cooked pasta, pumpkin mixture, and 2 tablespoons Parmesan cheese. Stir to combine. Heat over low heat 1 to 2 minutes or until hot. Sprinkle remaining Parmesan cheese over top.

Now then…. that is the recipe as it was written on the recipe card. It turned out alright, but a bit bland. Here is the version of the recipe I used to make my samples.


  • 16 oz. dry uncooked penne1 can (15oz.) pure pumpkin puree
  • 2/3 cup fat free milk
  • 1 whole bar Greek cream cheese
  • 1/2 cup eggs – beaten
  • 1/2 cup Parmesan cheese
  • 1 and 1/2 tsp all purpose seasoning


  1. Cook pasta according to directions on label.
  2. While pasta cooks, combine egg, pumpkin, and milk in a large microwave safe bowl. Whisk until completely blended. Add 1 tsp all purpose seasoning. Stir until blended. Cut greek cream cheese into 1/2-inch chunks and add to pumpkin mixture. Heat on high for 1-2 minutes, covered with microwave-safe plastic wrap. Cheese should melt when stirred.
  3. Add parmesian cheese and remaining 1/2 tsp all purpose seasoning. Stir. Microwave 1-2 more minutes only if cream cheese needs more time to melt.
  4. Once sauce is completely blended, mix in cooked/drained pasta and serve.

No matter which version of this recipe you use, it should come out looking a bit like macaroni and cheese or an alfredo. The pumpkin flavor is subtle, and is a great way to sneak vegitables into someone’s diet if they don’t particularly like them.


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