I had some leftover pureed pumpkin in the fridge, along with some dairy products that needed to be used, so I thought I'd see what I could come up with. (Canned pumpkin would work fine, just be sure it is NOT pumpkin pie filling!) I didn't measure anything, so I can't give you the exact recipe. I just added stuff to the pumpkin I had left until it looked like the consistency I wanted. Then I tossed it with some pasta and voilà...total deliciousness!
First, I put some pasta on to boil. (I had some rigatoni in the pantry, so that's what I used. It went really well with the sauce.) While the pasta was cooking, I basically just dumped the pureed pumpkin in a saucepan and added some heavy whipping cream and fat free half & half until it was the consistency I wanted. Then I heated it over medium heat until hot, and stirred in some shredded Parmesan, crumbled bacon, garlic powder, salt, pepper and a little pasta water.
Once the pasta was done, I just had to drain it and toss it with the sauce. Oh yeah, this is important...I tossed a few diced roasted almonds on top for garnish too. (You don't want to leave those out...sooooo good!!)
(that needed to be used) and spread with some pesto (also from the fridge) on it, and I had a yummy meal in just a matter of minutes! The only bad thing was that I just made enough for one meal, so there weren't any leftovers. Next time, I'll make a bigger batch!
Hope all is well with you my friends. Get out there and enjoy this lovely fall weather if you can.