Pumpkin Penne Pasta Pie Recipe

Pumpkin Penne Pasta Pie

I came up with this baked pumpkin pasta dish – sort of a quiche in pasta form. The hubs smiled and commented “Fall Flavor Fiesta!” when he ate this – so I am hoping your family will love it, too! The rich taste of fall pumpkin blends with parmesan and cheddar – and the “pie” form makes a whimsical presentation – even though it’s really, really cinchy to bake in a spring form pan instead of a 9 by 13. Why didn’t I think of a pasta pie before???

— posted by Donna


Serve 6 to 8

12 ounces penne pasta
2 tablespoons unsalted butter
1 medium onion, diced
1 tablespoon thyme leaves
2 tablespoons all purpose flour
2 cups milk
8 ounces low fat cream cheese
1 cup canned pumpkin puree
4 ounces sharp cheddar cheese
2 ounces Parmesan cheese
1/2 teaspoon nutmeg
1/2 cup panko style bread crumbs

Boil pasta in salted water to al dente stage. Rinse in cold water.

In a large skillet, saute onion in butter until softened, about 5 minutes. Stir in flour, until absorbed, and cook for a minute. Add in  milk and cook until thickened. Add in pumpkin, cream cheese, cheddar, parmesan and nutmeg and cook until all cheeses are melted.

Stir in pasta and press into a spring form pan. Sprinkle Panko on top. Bake for 35 to 40 minutes, until set and lightly browned on top.


  1. Megan says

    I just made this recipe and it was incredibly delicious, but it was missing a little something — I’m a salt fiend, so I added some salt to it. I think next time I might add some nutmeg or something.


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