Caramelized Onion & Bacon Pumpkin Pasta

You know, pumpkins aren’t just for enjoying in a latte or baked in a pie… or in fudge (like you can see here), or a delicious dip with cinnamon chips… yes there are many many many sweet ways to enjoy pumpkin, but I thought I would change it up a little and turn something sweet into our next weeknight meal.


I know I talk about pumpkin a lot. I do. It’s true. I will come clean. But it’s such a versatile vegetable and can me used in so many ways. That’s why I served up this drool-worthy dinner to my family recently and got some feedback from them: “Is there more?”.  So I would say this was a hit, and must share with you.


Just because Thanksgiving is coming to a near, doesn’t mean it needs to be all turkey dinners and pumpkin pies. You can always switch dinner up with a pot luck celebration, or add this to the menu if you’re hosting family and friends for a weekend. Plus, it makes amazing left overs (if there is any left that is).


Caramelized Onion & Bacon Pumpkin Pasta

Serves 4 decent portions


  • 1 onion
  • 1/2 stick of salted butter
  • pinch of sugar
  • 4 slices smoked bacon, chopped into small pieces
  • 1 clove of garlic
  • 15 oz can of pumpkin purés
  • 1 1/2 cup chicken broth
  • 1/2 tsp cumin
  • salt and pepper to taste
  • about 1/2 cup of creamy gorgonzola cheese
  • 2 cups of dry penne reigate


  1. In a pan, melt your butter over medium heat. Add sliced onions and sugar. reduce heat to low and continue to stir occasionally for the next hour, until your onions become caramelized.
  2. In the meantime, get a large pot of boiling water on the go. Cook your pasta as per the directions until al dente.
  3. In a pan, sauté the bacon pieces until crispy. Remove from pan, but leave the fat. Add the garlic and cook until brown. Add the pumpkin and cumin.
  4. Cook until bubbling, then add the chicken broth, salt & pepper. Add the bacon back to the sauce, along with the caramelized onion and let simmer about 15 minutes. Preheat your oven to 400 degrees.
  5. Add the pasta, and pour into a greased 8×8 dish. Top with chunks of creamy gorgonzola cheese and bake for about 20 minutes. The sauce should be bubbling and cheese should be melted. Serve hot.

Thank you so much for stopping by today! Have you tried pumpkin pasta before? How did you like it?

Caramelized Onion & Bacon Pumpkin Pasta! A delicious meal full of fall flavours! Enjoy any night of the week, or make it as a special meal on the weekend.

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  1. All these pumpkin recipes I keep seeing makes me so excited for fall. This looks delicious. I’ve never had pumpkin in pasta so I must try it!

  2. This looks fantastic Katie! I love bacon and pumpkin together (there’s someone who doesn’t? ;), but it’s the caramelized onions that really seal the deal on this dish for me. Hope you have a Happy Thanksgiving!!

  3. AWESOME combination of flavours. Seriously, I would definitely over-eat this bad boy. Not only do you have pumpkin and bacon together (yay!), but caramelized onions too. They’re a magic ingredient in my kitchen to be sure. I love that you brought a bit of that strong cheesy funk (I know, it’s not the best word…) in with the gorgonzola. I think a dish like this really benefits from the dimension that adds. Great stuff!

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