Want a little more fibre in your diet? Then you need to try this pumpkin macaroni pie recipe. How it's done, you won't really taste the pumpkin too much but it's there helping you you along. When I first heard about it I wondered about the taste and if it would really peak my interest. I said to myself Ok I would try the idea and to my surprise it really tasted delicious. Personally I would have preferred to use a sweeter vegetable like carrot in the mix but in the end the pumpkin made the cut.
This is something I'm learning about pumpkin these days. I call him humble but important. He may not be the life of the party but somehow you still want him around to help you and he won't mind going the extra mile to help you. Look at the pumpkin ponche de cremefor example, It gave the drink the body you wanted without the extra calories that egg would give you. Plus you also get the added benefit of some vitamins and of course some fibre.
We could all use some fibre in our diet everyday and this pumpkin macaroni pie is the best bet to sneak in some wholesome fibre and some vitamins for everyone in your family. And with all the cheese and the sweet pepper garnish distracting you from what going on really you won't even think you're eating healthy. Here's pumpkin macaroni pie.
PUMPKIN MACARONI PIE
1 pk macaroni (400g)
1 1/2 cups pumpkin, grated
1 1/2 cups cheese, grated
1 tbsp. butter
1 tbsp. flour
1 cup milk
1 dash Angostura bitters
1 small onion, chopped
1 1/2 tbsp. ketchup
1 stalk celery, finely chopped
1 pimento pepper, finely chopped
1/2 tsp. white pepper
pepper to taste
salt to taste
1 small red sweet pepper, sliced (garnish)
Melt butter in a saucepan or pot over a very low fire.
Add onion and allow to cook for 1 minute.
Stir in the flour gradually to a smooth paste.
Pour in the milk. Continue stirring.
Add white pepper.
Allow to simmer until thick. Stir gradually. Set aside.
Note: It is normal for the milk to form a “skin” while it cools. So don't worry too much about that.
Boil macaroni. Drain. Place in a deep bowl. Then add the grated pumpkin.
Note: You would notice that we used raw grated pumpkin and not cooked pumpkin. This was to avoid overcooking the pumpkin and not deriving much nutritional value from the vegetable.
Mix well.
Add the white sauce, Angostura bitters, ketchup, celery, pimento, and 1 cup of cheese. Mix well.
Preheat oven at 400 degrees F.
Pour mixture in a well greased casserole dish.
Garnish with sweet pepper and the remainder of cheese.
Bake in 350 degrees F oven till golden brown, about 20 to 30 minutes. Allow to cool 10 minutes then Serve.
Well that takes care of your macaroni pie for Christmas. More recipes to come as usual….Yes, they coming at yuh, break neck speed. Leave a comment for pumpkin macaroni pie if you like.
Pumpkin Macaroni Pie
Ingredients
- 1 pk macaroni 400g
- 1 1/2 cups pumpkin grated
- 1 1/2 cups cheese grated
- 1 tbsp. butter
- 1 tbsp. flour
- 1 cup milk
- 1 dash Angostura bitters
- 1 small onion chopped
- 1 1/2 tbsp. ketchup
- 1 stalk celery finely chopped
- 1 pimento pepper finely chopped
- 1/2 tsp. white pepper
- pepper to taste
- salt to taste
- 1 small red sweet pepper sliced (garnish)
Instructions
- Make the White Sauce:
- Melt butter in a saucepan or pot over a very low fire.
- Add onion and allow to cook for 1 minute.
- Stir in the flour gradually to a smooth paste.
- Pour in the milk. Continue stirring.
- Add white pepper.
- Allow to simmer until thick. Stir gradually. Set aside.
- Note: It is normal for the milk to form a “skin” while it cools. So don’t worry too much about that.
- Boil macaroni. Drain. Place in a deep bowl. Then add the grated pumpkin. Mix well.
- Note: We used raw grated pumpkin and not cooked pumpkin. This was to avoid overcooking the pumpkin and not deriving much nutritional value from the vegetable.
- Add the white sauce, Angostura bitters, ketchup, celery, pimento, and 1 cup of cheese. Mix well.
- Preheat oven at 400 degrees F.
- Pour mixture in a well greased casserole dish.
- Garnish with sweet pepper and the remainder of cheese.
- Bake in 350 degrees F oven till golden brown, about 20 to 30 minutes. Allow to cool 10 minutes then Serve.
Ah gone 🙂
Huh?! Now I heard it all.
Nice idea 🙂
Im willing to try adding some pumpkin, since i sometimes used grated carrots…but ketchup? I will pass on adding that.
That’s just added flavour Hazel, it could be left out. As I always say, experiment with what you like in the recipe.
Don;t know it looks good but I am thinking the pumpkin may get soggy….
Strange it did not get soggy, try it 🙂
I will…
prefer my original pie
Looking so delicious
Before even seeing your recipe I tried this the other day but as you mentioned at the start with carrot instead of pumpkin. I took it to a potluck and I think everyone came back for 2nd’s and some 3rd’s. I will try it with pumpkin sometime in the future to see how it compares. I like how you describe the pumpkin in the details; you sound like you are talking about an old good friend… which it is.
I was never able to cook as great as my sisters in laws but experimenting with your recipes and everything coming out so well on the first try, except for my bread ;-( life has become a boast for me and I enjoy inviting the in-laws for lunch and dinner now 🙂 I am going to try this pumpkin macaroni pie because I love pumpkin! This recipe is so unique, I just love it! I will tell you how it come out too. I love your site! Thanks for making me a cook.
You’re welcome Shamella and do come again 🙂
Mr. Felix
Can I use shell macaroni?
Thanks
Why not? 🙂
Interesting twist on the common “pie” recipe I’m familiar with. I am always looking for appetizing yet healthy alternatives to all my Trini recipes. I will definitely try this and leave another comment to tell you how it goes!
(Love the peppers on top, nice touch!)
Thank you Lisa for stopping by and taking the time to write….And I look forward to your next comment 🙂
I tried it and it came out great, can’t complain. It’s really delicious, my entire family enjoyed it. Thanks
Great tasting pie. Your recipes work out so well every time!