After cussing out the grocery stores for not stocking pureed pumpkin yet, I sucked it up and made some of my own. (SO glad I did, so easy, and fresh!) Simply I cut a small pumpkin in half, removed the seeds and placed in the microwave on high for 10 minutes. Next I scrapped out the 'meat' of the pumpkin and put into the Vitamix, using the tamper to create a smooth consistency. Here's a picture of the fresh puree, so simple!
I boiled water and made the whole wheat pasta as indicated on the box to al dente. Next, I melted the "butter", and whisked in the flour. Once combined, I added the beer and allowed to thicken, whisking throughout. Next I added the almond milk and maple syrup. At this time I also added all the spices. Once this cooked down and thickened up to a creamy consistency, I added the pureed pumpkin and the daiya cheddar cheese, whisking until all was combined. I tasted and added a bit more salt, then combined with the pasta. Per request of my boyfriend, I used a soy based Parmesan cheese as a topping before putting under the broiler for ~10 minutes. (you could also top with extra cheddar cheese, or make a crumb/cracker type crust)
The final product is creamy, cheesy, and the flavor incorporates so many fall flavors that I encourage you to try this recipe out!!
Pumpkin Mac-n-"Cheese"
1 lb short whole wheat pasta
4 tbsp butter (I used earth balance soy free variety)
3 tbsp flour (I used whole wheat flour)
1 c. amber beer (I used Blue Moon's Harvest Moon Pumpkin Ale to bring out more pumpkin flavor)
2 tbsp maple syrup
1 2/3 c. almond milk
1/2 tsp ground nutmeg
1/2 tsp apple pie spice
salt and pepper to taste
2 c. fresh pumpkin puree
~2 c. daiya chedder "cheese"
