Pumpkin Pasta with Toasted Pecans

A fabulous fall celebration dinner – in 20 mins

Serves 4

1 lb pasta

½ cup pumpkin puree

½ cup plain greek yogurt

¾ cup parmesan cheese

1 cup pecans

4 tbs butter, melted

1 tbs honey

½ tsp cayenne pepper

STEP 1

Preheat oven to 350 degrees.  Bring a pot of water to a boil.

Whisk together butter, honey and cayenne.  Toss pecans in melted butter mixture and lay out on a cookie sheet.  Sprinkle with salt.  Pop in the oven and bake 15 minutes until toasted.  

STEP 2

Whisk together pumpkin, yogurt, ½ cup parmesan cheese, salt and pepper.

STEP 3

Cook pasta in boiling water.  Reserve one cup of cooking water when straining cooked noodles.

STEP 4

Stir together pasta and pumpkin sauce. Slowly add pasta water as needed to thin out the pasta sauce. Sprinkle pecans and extra parmesan cheese over the top.

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Pumpkin Spice isn't my favorite.  I won't order it in a latte and I really don't want it in a pie.  But I tried it as a fluffy and delicious cookie this week and I might be sold.  These crinkle cookies are easy to make and thanks to the addition of a little pumpkin, they stay super tender and fluffy even after they've cooled.  Usually you can only get that from a fresh out of the oven cookie which is why I usually only eat cookies the minute they come out of the oven.  But these suckers are light and fluffy and have a hint of fall flavor which is exactly what I need right now on these blustery fall mornings.  

Because clearly, cookies are for breakfast.

PUMPKIN SPICE CRINKLE COOKIES

makes 24 one inch cookies

STEP 1

Preheat oven to 350 degrees. 

In a mixing bowl whisk together flour, baking powder, and pumpkin pie spice.

STEP 2

In the bowl of a stand mixer, beat together granulated sugar and butter and whip until light and fluffy.  

STEP 3

Mix in pumpkin, egg yolk, and vanilla until just combined. 

STEP 4

Add dry ingredients slowly until just incorporated. 

STEP 5

Scoop cookies in one inch balls and roll in powdered sugar.  Place on a parchment lined cookie sheet and bake 10-15 minutes.  Let cool on a wire rack.

2 cups flour

2 teaspoons baking powder

1 teaspoon pumpkin pie spice

½ teaspoon salt

½ cup softened butter

1 cup granulated sugar

¼ cup pumpkin puree

1 large egg yolk

½ teaspoon vanilla extract

½ cup powdered sugar

What are you doing with your pumpkins that are probably still lingering around the house?  Have you tried roasting it and making a puree?  This is literally your breakfast, lunch and dinner - all from a little roasted pumpkin.  A perfect toast to fall!

Do you make pumpkin pancakes in your house?  We do ALL THE TIME!  Not only are they tasty, but pumpkin packs a ton of fabulous health benefits.  And when hidden inside a pancake, are eaten by even the pickiest eaters.  Today, my friend Jennifer is sharing her traditional Thanksgiving breakfast of pumpkin pancakes in our Fresh Holiday Traditions series.  

Click over to Classic Play to check it out

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