Creamy Pumpkin Hamburger Helper

Introducing a delightful fall twist on a classic comfort food favourite - my Creamy Pumpkin Hamburger Helper recipe!

As the leaves begin to change and cozy autumn sets in, you have to try the rich and creamy flavors of this seasonal family favourite. This dish combines the earthy notes of pumpkin with the savory goodness of ground beef, all enveloped in a luscious creamy sauce.

With a little sneaky vegetables, you can enjoy this dish on its own as a filling meal, or add your favourite seasonal side salad. If you've been on the lookout for quick, easy, and delicious recipes, this one can be made in 30 minutes, only requires two pots and pans, and is just the comfort meal everyone will love!

Creamy Pumpkin Hamburger Helper

Serves: 6

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients

Include everything your reader needs to make this recipe perfectly, with measurements, optional additions, or alternatives. For example:

• 1 pound short-cut pasta

• 1 tablespoon oil

• 1 pound lean ground beef

• ½ medium onion, diced

• 1-2 bell peppers, diced

• salt & pepper, to taste

• 1 teaspoon chili powder

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• ¼ teaspoon nutmeg

• 1 packet dried beef bouillon

• 1 ½ tablespoon ketchup

• 1 cup pumpkin

• 1½ cup pasta water

• ½ cup half and half cream

• 1 cup shredded cheddar cheese

• fresh thyme, for topping (optional)

Directions

1. Fill a large pot with water and bring to a boil over high heat. when boiling, add the pasta and let boil for 10 minutes or until pasta is cooked to al dente, stirring occasionally.

2. Meanwhile, bring a large saucepan or dutch oven to medium heat with the oil. Make sure the pan is big enough to fit both the beef sauce and the cooked pasta. When hot and oil is shimmering, add the diced onions and peppers to the pan and cook until slightly softened, about 5 minutes. Add the ground beef to the pan and brown, breaking it apart while it cooks.

3. Season the beef and vegetables in salt and pepper, chilli powder, paprika, garlic powder, nutmeg, and the beef bouillon. Then, coat with the ketchup and pumpkin.

4. Strain the pasta when it's done, reserving 1½ cups for the sauce. Set aside.

5. Add the pasta water and cream to the beef mixture and bring to a simmer. Let simmer for 5 minutes or until the sauce is thickened to your liking. Add the pasta into pan and stir to coat with the sauce.

6. Remove from heat and add the cheese, stirring it to combine.

7. To serve, divide the pasta between dishes, top with fresh thyme, and enjoy!

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