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–+ servings

Cheesy Pumpkin Spice Pasta Sauce

bakingwithnessa
Transform your pasta night into a cozy autumn feast with this cheesy pumpkin spice sauce that’s sure to warm your heart! Creamy parmesan, sharp cheddar, and rich gruyere blend beautifully with the beloved pumpkin, creating a delightful twist on classic comfort food.
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Prep Time 20 minutes
Bake / Cook Time 30 minutes
Total Time 50 minutes
Course Autumn Cooking
Cuisine Autumn Food
Servings 8

Equipment

Eco-Chop

Ingredients
 

PUMPKIN SPICE BÉCHAMEL SAUCE

  • 2 shallots (Chopped)
  • 4 garlic gloves (Chopped)
  • 3 fresh sage leaves (Chopped)
  • 2.15 oz (60 g) butter (Melted)
  • 1.41 oz (40 g) all-purpose flour
  • 25.75 oz (730 g) milk
  • 7.50 oz (215 g) pumpkin purée
  • 1 Tbsp (15 g) Dijon Mustard
  • 2 tsp (8 g) light brown sugar
  • 1 Tbsp (6 g) pumpkin pie spice (Homemade recipe HERE)
  • 1/8 tsp Salt, Pepper (Season To Taste)

TOPPINGS

  • 4 oz (115 g) bacon (Thick-Cut | 4 Slices | Cooked | Chopped)
  • 5 oz (140 g) sharp cheddar cheese (Shredded )
  • 4 oz (115 g) Gruyère Cheese (Shredded )
  • 1 oz (30 g) parmesan cheese (Shredded )

Instructions
 

BACON PREPARATION

  • Use your kitchen scissors to cut the bacon. Cook it into a large frying pan over medium heat, until crispy on both sides, about 6-8 minutes. Remove from heat and place on a paper towel-lined plate. Blot any excess oil with a paper towel. Set aside. 
    4 oz bacon

PUMPKIN SPICE BÉCHAMEL SAUCE PREPARATION

  • Peel and cut your shallots into quarters and transfer the pieces along with the garlic cloves and fresh sage leaves directly into your Eco Chop. Give it a few pulls to chop it to your liking. Set aside. 
    2 shallots, 4 garlic gloves, 3 fresh sage leaves
  • In a medium sauce pan, heat butter on medium low until melted. Then, add the chopped shallots, garlic and fresh sage. Stir until the shallots are nearly translucent for about 5 minutes.
    2.15 oz butter
  • Add the all-purpose flour, stir until it forms a paste. Whisk in half of the milk until you have no more lumps. Then, add the remaining of the milk.
    1.41 oz all-purpose flour, 25.75 oz milk
  • Continue to whisk until the Béchamel thickens (10 minutes). Then, add the pumpkin purée, Chipotle Mustard, light brown sugar, Salt  and spices (Ground cinnamon, ginger, nutmeg, all spices and Pepper). 
    1 Tbsp Dijon Mustard, 2 tsp light brown sugar, 1 Tbsp pumpkin pie spice, 1/8 tsp Salt, Pepper, 7.50 oz pumpkin purée
  • Once the Pumpkin Spice Pasta Sauce is ready, remove from heat, stir in the Sharp cheddar, Gruyère, Parmesan cheese and the diced bacon. Serve with your favorite pasta or on top of a baked potato, it's delicious! Autumn Leaves & Pumpkins Please!
    5 oz sharp cheddar cheese, 4 oz Gruyère Cheese, 1 oz parmesan cheese

YouTube Video

Photos

Nutrition

Calories: 422kcal | Carbohydrates: 14g | Protein: 14g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 77mg | Sodium: 693mg | Potassium: 262mg | Fiber: 1g | Sugar: 7g | Vitamin A: 4817IU | Vitamin C: 2mg | Calcium: 444mg | Iron: 1mg
Keyword autumn cooking, best pumpkin recipe, fall recipes, Mac and Cheese, Pasta Gratin, pasta sauce, pumpkin spice, winter comfort food
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
Find it online:
https://bakingwithnessa.com/cheesy-pumpkin-spice-pasta-sauce/