Creamy Pumpkin Apple Pasta


Natasha from Gather Around Our Table, here! I’m excited to share with you a warm fall inspired meal that will be perfect for your Thanksgiving feast! This makes a great casserole substitute since it contains some healthier ingredients and is completely dairy free!


I love creating dairy free meals with the same tastes and textures as real dairy. This pasta sauce is creamy from the pumpkin and rich with flavor. Feel free to add a meat to it if you want, I think ground sausage would be perfect. It can also be used with any pasta you have on hand. I love the orecchiette pasta because they are shaped like little “cups,” catching all the sauce in the noodle for each bite.


Creamy Pumpkin Apple Pasta


  • 4 apples (honey crisp, gala, or fuji)
  • 16 oz bag of orecchiette pasta
  • 1 (15 ounce) can of pure pumpkin purée
  • 1 (15 ounce can) full fat coconut milk
  • 1 teaspoon cinnamon
  • 1 teaspoon chili powder
  • ¾ teaspoon ginger
  • ½ teaspoon allspice
  • pinch of nutmeg
  • salt and pepper to taste
  • 3 cloves of garlic, minced
  • ¾ cup almond meal (or bread crumbs)


  1. Core and slice apples and place in a medium (3-4 quart) pot. Cover apples with water and bring to a boil. Boil between 5-10 minutes, until a knife runs through the apples easily. Strain apples from water and set aside.
  2. Preheat oven to 500 f (broil setting)
  3. In a separate pot, pour enough water to boil your pasta. Cook according to package instructions, remembering to season liberally with salt once the water starts boiling and before you add the pasta.
  4. Purée apples in a blender or food processor with just a splash of water to get things blending.
  5. Using the same medium pot that you cooked your apples in, pour the apple purée back into the pot, adding pumpkin purée, coconut milk, spices and garlic. Whisk together so there are no clumps of spices and everything is smooth. Taste and add additional spices if needed.
  6. Once pasta is cooked al dente, strain and pour pasta into the creamy sauce. Pour everything into a 9x13 baking dish. Sprinkle almond meal or bread crumbs over the pasta and broil on 500 f for 5 minutes. Keep a close eye on it and make sure the almond meal isn't burning, just turning a beautiful golden brown.


This post is a part of the Blogsgiving Dinner hosted by Meghan from Cake ‘n’ Knife and Susannah from Feast and West. Be sure to check out the rest of the fabulous recipes in the collaboration!


Pomegranate & Goat Cheese Salad from Feast + West
Persimmon & Pear Salad from Wit Wisdom and Food
Roasted Butternut Squash & Gorgonzola Salad from Hello Little Home

Roasted Turducken from The Speckled Palate
Herb Crusted Pork Tenderloin with Orange-Cranberry Reduction from Home at Six
Beer Brined Turkey with Bacon Gravy from Cake ‘n’ Knife

Side Dishes

Stovetop Thanksgiving Sausage Stuffing from Wetherills Say I Do
Turkey, Apple & Sweet Potato Pot Pies from Love & Flour
Creamy Pumpkin Apple Pasta from My Cooking Spot
Mushroom Spinach Farro from Think Fruitful
Bacon and Cornbread Stuffing from Chez CateyLou
Sweet Potato Crunch from I Cook. I Eat. It’s Life.
Blue Cheese & Bacon Mashed Potatoes from A Savory Feast
Butternut Squash Grits from Homespun Seasonal Living

Thanksgiving Wine Pairings from Twin Stripe

Day one: Appetizers, Soups and Cocktails

Maple Pecan Baked Brie from My Cooking Spot

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Natasha Red lives in Texas with her husband and baby girl. She inherited her love of cooking from watching her dad serve her family meals every night growing up. From early on, being in the kitchen has provided a creative outlet and a sense of calm at the end of a hard day. Natasha loves to see women boldly approach food, embracing it as a blessing to themselves and the people that fill their homes. Her blog is a personal recipe collection sprinkled with thoughts on motherhood, life as a family, natural living, and her passion for gathering people in her home, feeding their bellies and their hearts as well.

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  1. This looks seriously amazing, and I know my lactose intolerant son would be all over this as a stand in for the old favorite we know and love (mac and cheese)! Perfect combo of healthy, flavors of fall, and hearty. I will definitely be trying this one out!

  2. I have never thought to put pumpkin with pasta but this sounds really, really delicious! I will have to give this a try. Thanks Natasha!

  3. This combination of ingredients sounds intriguing, and I cannot wait to try it because it sounds super comforting and like the perfect side dish! Thanks for sharing, lady!

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