How To Hurry Up And Fall For Wonderful Pumpkin Noodles


When the leaves start falling and there’s a chill in the air, one can't help but start to ponder all things tasty and pumpkin flavored. I mean, sure you can go out and get a spiced latte, muffin, or some frozen treats like you usually would or you can try something new and exciting. It's not every day that you come across a recipe for homemade pumpkin noodles. You can find all that and more if you read on and check out Kitchology's Eat.Better app once you've dined on some of these noodles.

Add it to the already posted pumpkin mac n cheese and talk about adult comfort food a creamy, smoky cheese covered pasta with pumpkin. But, I digress...

Now, back to the main topic...Let's walk through a few simple steps that will have you wondering why you've waited so long to try them. This is a basic 'egg free pumpkin that goes with almost anything' staple. Best News? All you need are two ingredients, a rolling pin, a sharp cutting implement and some elbow grease. That's all! Follow these steps for pumpkin noodles and you'll have a new fall fave in no time.

Let's get started...

First, create a mound of flour on a large clean work surface. Make a hole in its center. This is easy, right?

Next, place your pumpkin into the flour hole. Avoid just plopping it in since flour will poof all over your surface.

Clean your hands thoroughly; they are now your tool. Time to get down and dirty. Dig your hands into the flour and pumpkin to mix them together. Make sure every last ounce of flour is mixed in to ensure the dough isn't sticky. Form your dough into a disc shape.

Lightly flour a rolling pin to avoid it sticking to the dough. Roll the dough until it is really thin. Note, it will puff up a bit while cooking.

You are ready to cut the dough. Using either a pizza cutter or sharp knife cut noodles uniformly into strips. Note, if they are not of equal size, you will experience uneven cook times for the noodles. I tend to cut them a bit too wide; skinny is preferred.

Place a pan of salted water on the stove. Bring to boil. While the water is heating, gently peel noodles from the work surface. If they stick this indicates the surface should have been floured more. If that's the case use a knife to slice them away from the surface. When the water boils loosely add noodles. Avoid packing them too tight. I cooked mine in 2 batches.

Watch them closely. They cook quickly -- right around 3 minutes. You will see them rise and start to float. To cook them past al dente, allow noodles to cook a minute longer.

Remove them from the stove and strain them. Your pumpkin noodles are ready!

It's just that simple!

What can you do with your egg free pumpkin noodles?

Here are a few ideas...Add an alfredo sauce with mushrooms and sun dried tomatoes. Or, simply top them with a tomato pasta sauce. Since the noodles have a subtle pumpkin flavor, you can sneak them in your kid's dinner for an added veggie.

Pumpkin Noodles


  • 1-1/2 cup flour
  • 3/4 cup canned pumpkin
  • salt (optional)


  1. Make a mound of flour and create a hole in the center.
  2. Place your pumpkin into the flour hole.
  3. Using your hands mix the flour and pumpkin together. Add extra flour if dough is sticky.
  4. Form a disc with the dough.
  5. With a floured rolling pin roll this dough thin.
  6. Using a pizza cutter or sharp knife slice the rolled dough into thin strips. Keep the strips equal width.
  7. Start boiling a pot of salted water on the stove. As the water heats up very gently peel your noodles up. Some of them may stick a bit if the surface wasn't floured enough. You may have to use a knife to slice them off the surface.
  8. Place some noodles in the water. You may want to cook them in small batches.
  9. They will begin to float when done. Right around the 3 minute mark. If you like them softer add another minute.

Be sure to share your #pumpkinnoodles creations with us @Kitchology and @Kitchenchick123.


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