Guilt-Free Creamy Pumpkin Pasta

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(4 ratings)
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Creamy pasta recipe combined with canned pumpkin and cream cheese for fall flavor

  • 8 ounces dry penne pasta, uncooked
  • 1 cup canned solid-pack pumpkin
  • 1/2 cup fat free milk
  • 3 tablespoons chive and onion cream cheese spread
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup Egg Beaters® Original
  • 1/4 cup grated Parmesan cheese, divided

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  1. Cook pasta according to package directions.
  2. Meanwhile, combine pumpkin, milk, cream cheese spread, garlic salt and pepper in medium bowl. Cover with microwave-safe plastic wrap; microwave on HIGH 1 to 2 minutes or until warm and cheese melts when stirred. Slowly whisk Egg Beaters into pumpkin mixture; set aside.
  3. Combine cooked pasta, pumpkin mixture and 2 tablespoons Parmesan cheese. Stir to combine; heat over low heat 1 to 2 minutes or until hot. Sprinkle remaining Parmesan cheese over top.
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Nutrition Information
Calories: 339 View complete nutrition information
Reviews (3)

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Overall Rating

Jo November 07, 2014

We loved it. I know other's commented that it was bland, and maybe my mishap is the answer. My store did not have onion and chive cream cheese, so I took a block of plain cream cheese, portioned the proper amount and added 1/2 t. of dried chives and 1/4 t. onion powder. I followed the rest of the recipe as listed and we loved it!

Anonymous October 26, 2014

This was terrible. It needed some of kin spice added to even taste like pumpkin pasta. I do not recommend

rj4656 September 15, 2013

I was disappointed in this recipe as I found it really bland; i added additional salt and seasonings, but would not make it again.