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    Home » Recipes » Pasta Recipes

    Easy Vegan Pumpkin Mac and Cheese

    Published: Aug 20, 2021 · Modified: Aug 30, 2021 by Emily · This post may contain affiliate links.

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    Make the perfect fall dish with this vegan pumpkin mac and cheese! This dish is creamy, savory, and cheesy without using any dairy or cashews. Have this on your table in 30 minutes or less!

    pumpkin mac and cheese in a bowl with sage leaves on top.

    One of my favorite dishes ever is mac & cheese. It is so easy to transform between seasons and it is so dang good in the fall! Throw some pumpkin and some spices in and you'll have a wonderful vegan mac and cheese.

    This dish is perfect all year, but especially during the fall months and the holiday seasons! Make this recipe for a Thanksgiving side dish, a fun Halloween meal, or save it for Christmas-time!

    Why you'll love this recipe

    • Dairy-free and Nut-free - Unlike my other Vegan Mac and Cheese recipe, this one requires zero nuts and zero blending!
    • Perfect Side Dish - Save this recipe for when you're looking for the perfect unique side dish for all of the big fall and winter holidays! Make a vegan holiday spread by pairing this recipe with Dairy-Free Creamed Corn, Butternut Squash Soup, and Instant Pot Pasta Salad!
    • EASY Ingredients - This recipe is so approachable because it uses canned pumpkin purée!

    What you need for this recipe

    Ingredients and Substitutions:

    ingredients with labels.
    • Short Pasta - Any short pasta shape will work! I used shells but you can use elbows, rotini, rigatoni, or whatever you like.
    • Pumpkin Purée - Canned pumpkin purée is the easiest way to use pumpkin.
    • Vegan Butter - I like Earth Balance the best, but any butter will work!
    • All-Purpose Flour - This is used to create a roux. I don't recommend substituting this.
    • Almond Milk - Any non-dairy milk will work as long as it is unsweetened and plain.
    • Sage Leaves - This is optional, but I love to sizzle the leaves in butter for some extra fall flavor.
    • Spices - Nutmeg, cinnamon, garlic powder, nutritional yeast, salt, and pepper.

    How to make this recipe

    Step 1: Cook your Pasta

    Bring a large pot of water to a boil. Salt the water heavily.

    Add your pasta of choice and cook according to the box instructions until al dente. Make sure to reserve about ½ cup of the starchy pasta water. This will help to adjust the consistency of the pumpkin sauce.

    Step 2: Make the Pumpkin Sauce

    Add your non-dairy milk to a large measuring cup or bowl. Use a whisk and combine the pumpkin purée with the milk until fully incorporated. Set to the side.

    pumpkin purée whisked with almond milk in a measuring cup

    In a large heavy-bottomed pot or pan, such as a dutch oven, melt the vegan butter over medium heat.

    Once butter is fully melted, add the 5 or so large sage leaves. Let them sizzle on medium heat until they begin to curl on the edges. Remove them with a fork and set to the side.

    5 sage leaves in butter.

    Gently sprinkle the all-purpose flour over the butter and whisk until you form a roux with no clumps.

    • flour in the melted butter before whisking.
    • flour and butter whisked to form a roux.

    Continue stirring and allow the roux to cook for about 1 minute.

    Then, slowly whisk in the pumpkin and milk mixture.

    Whisk to thoroughly combine the milk mixture with the roux. Bring to a simmer until thick.

    • milk mixture pouring into roux.
    • sauce before simmering and thickening.
    • thickened pumpkin sauce.

    Once the sauce has thickened, add the nutmeg, cinnamon, garlic powder, nutritional yeast, salt, and pepper.

    Step 3: Finishing Touches

    When the pasta is done cooking, drain and add it directly to the sauce.

    cooked pasta in pumpkin sauce before mixing.

    Mix thoroughly to combine.

    Taste and adjust seasonings and salt levels accordingly. Use the leftover pasta water to make the sauce thinner if you prefer it that way.

    Serve hot and garnish with the sizzled sage leaves.

    Expert Tips & Tricks

    • Don’t skip out on the cinnamon and nutmeg! It may not seem like an ingredient like cinnamon belongs in mac and cheese, but it has no actual sweetness to it and it makes the dish taste deliciously fall! The nutmeg adds a warmth to this dish that you love in so many other fall recipes!
    • Use any type of pasta you like! Short pasta shapes will do the best here. Consider using shells, elbows, rigatoni, penne, or rotini! You can also substitute whole wheat pasta or even gluten-free pastas! Use whatever type of grain or pasta you prefer.
    • Be careful to not overcook the flour roux, as it can easily burn! Keep the stove temperature at medium-low and stir continuously. You want the roux to be a light-medium tan color when it is cooked. If it starts to turn darker brown, pull it off of the stove and add the milk immediately to cool it down.

    Recipe FAQs

    How long does this recipe last?

    If you happen to have any leftovers, store them in the fridge in an air-tight container for up to 4-5 days. Always closely inspect leftovers for any signs of going bad before consuming.

    Is pumpkin mac and cheese healthy?

    Adding pumpkin purée to a classic mac and cheese absolutely makes it healthier by adding tons of vitamins and minerals. Since this recipe is vegan, it is also lower in fat than regular mac and cheese, and it has the added B12 vitamins!

    What does pumpkin mac & cheese go well with?

    This recipe is the perfect side dish or main entree for any holiday or fall-themed meal! Pair this with any protein or just have it as part of the Thanksgiving spread!

    two bowls of finished dish with large pot in the background.

    Related Recipes

    • Vegan Apple Butternut Squash Soup
    • Instant Pot Vegan Corn Risotto
    • Instant Pot Vegan Mac & Cheese
    • Dairy-Free Creamed Corn in the Instant Pot

    Love a recipe you've tried? Please leave a 5-star🌟 rating in the recipe card below and/or a review in the comments section further down the page. Don't forget to tag me on Instagram, Pinterest, and Facebook when you try one of my recipes!

    finished pumpkin mac and cheese.

    Easy Vegan Pumpkin Mac And Cheese

    Make the perfect fall dish with this vegan pumpkin mac and cheese! This dish is creamy, savory, and cheesy without using any dairy or cashews. Have this on your table in 30 minutes or less!
    5 from 3 votes
    Print Pin Rate
    Course: Appetizer, Main Course, Side Dish, Snack
    Cuisine: American, Italian, Vegan
    Diet: Vegan, Vegetarian
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 6 People
    Calories: 348kcal
    Author: Emily

    Equipment

    • Large Pot
    • Pan or Pot for Sauce
    • Whisk
    • Colander

    Ingredients

    • 16 ounces Short pasta
    • 1 cup Pumpkin purée
    • 3 tbps Vegan Butter
    • 3 tablespoon Flour all-purpose
    • 1 ½ cups Almond milk
    • ¼ teaspoon Nutmeg
    • ⅛ teaspoon Cinnamon
    • 1 teaspoon Garlic powder
    • 1 teaspoon Nutritional Yeast
    • 2 teaspoon Salt
    • 5 leaves Sage

    Instructions

    • Bring a large pot of water to a boil. Salt the water heavily.
    • Add your pasta of choice and cook according to the box instructions until al dente. Make sure to reserve about ½ cup of the starchy pasta water. This will help to adjust the consistency of the pumpkin sauce
    • Add your non-dairy milk to a large measuring cup or bowl. Use a whisk and combine the pumpkin purée with the milk until fully incorporated. Set to the side.
    • In a large heavy-bottomed pot or pan, such as a dutch oven, melt the vegan butter over medium heat. 
    • Once butter is fully melted, add the 5 or so large sage leaves. Let them sizzle on medium heat until they begin to curl on the edges. Remove them with a fork and set to the side. 
    • Gently sprinkle the all-purpose flour over the butter and whisk until you form a roux with no clumps. 
    • Continue stirring and allow the roux to cook for about 1 minute. 
    • Then, slowly whisk in the pumpkin and milk mixture. 
    • Whisk to thoroughly combine the milk mixture with the roux. Bring to a simmer until thick. 
    • Once the sauce has thickened, add the nutmeg, cinnamon, garlic powder, nutritional yeast, salt, and pepper.
    • When the pasta is done cooking, drain and add it directly to the sauce. 
    • Mix thoroughly to combine. 
    • Taste and adjust seasonings and salt levels accordingly. Use the leftover pasta water to make the sauce thinner if you prefer it that way. 
    • Serve hot and garnish with the sizzled sage leaves.

    Notes

    • Don’t skip out on the cinnamon and nutmeg! It may not seem like an ingredient like cinnamon belongs in mac and cheese, but it has no actual sweetness to it and it makes the dish taste deliciously fall! The nutmeg adds a warmth to this dish that you love in so many other fall recipes!
    • Use any type of pasta you like! Short pasta shapes will do the best here. Consider using shells, elbows, rigatoni, penne, or rotini! You can also substitute whole wheat pasta or even gluten-free pastas! Use whatever type of grain or pasta you prefer.
    • Be careful to not overcook the flour roux, as it can easily burn! Keep the stove temperature at medium-low and stir continuously. You want the roux to be a light-medium tan color when it is cooked. If it starts to turn darker brown, pull it off of the stove and add the milk immediately to cool it down.
    • Pumpkin Purée - Canned pumpkin purée is the easiest way to use pumpkin.
    • All-Purpose Flour - This is used to create a roux. I don't recommend substituting this. 
    • Almond Milk - Any non-dairy milk will work as long as it is unsweetened and plain. 
    • Sage Leaves - This is optional, but I love to sizzle the leaves in butter for some extra fall flavor.

    Nutrition

    Calories: 348kcal | Carbohydrates: 61.2g | Protein: 10.6g | Fat: 7.6g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 3g | Sodium: 96.7mg | Potassium: 131.2mg | Fiber: 4.1g | Sugar: 4.3g
    Tried this Recipe? Pin it for Later!Mention @LegallyHealthyBlonde or tag #LegallyHealthyBlonde!

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    Hi, I'm Emily! I am the classically trained chef-recipe creator behind Legally Healthy Blonde. I love fancy pasta, a good martini, and cooking impressive meals for myself and friends! I created LHB to share my passion of cooking and entertaining with everyone! If you love feel-good food that looks & tastes impressive, you're in the right spot!

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