Creamy Pumpkin Ground Pork Noodles
Wide egg noodles and savoury ground pork tossed in a creamy pumpkin sauce for a comforting weeknight dinner.
These creamy pumpkin ground pork noodles combine wide egg noodles with a savoury pumpkin sauce made with evaporated milk, garlic, sage and thyme. The pumpkin adds body and a golden colour without turning dinner into something sweet. It’s a handy way to use leftover pumpkin purée, too. Gently toss the noodles into the sauce just before serving—they absorb it quickly—for a comforting weeknight dinner ready in about 40 minutes.
Wide Noodles with Creamy Pumpkin Pork Sauce
Tender egg noodles and ground pork come together in a savoury pumpkin sauce with evaporated milk, garlic and herbs. Sage, thyme and smoked paprika add warmth, while the pumpkin gives the sauce its golden colour and creamy texture.
Why You’ll Love These Pumpkin Noodles
The wide noodles catch little pieces of seasoned pork, so you get plenty of flavour in each forkful. Pumpkin purée thickens the sauce without needing flour. Keep it a little loose before adding the noodles—they soak up more sauce than you might expect.
Comfort Food for Cooler Evenings
Serve these creamy pumpkin ground pork noodles for a cosy family supper or relaxed weekend dinner. They’re a useful way to finish leftover plain pumpkin purée. Add a green salad, then offer chilli crisp and sliced green onions at the table for anyone who wants a little extra flavour.
How to Make Creamy Pumpkin Ground Pork Noodles
Simple Ingredients for Creamy Pumpkin Pork Noodles
Ground pork, plain pumpkin purée and evaporated milk create the base of this savoury noodle sauce. Onion and fresh garlic add flavour, while condensed chicken broth brings everything together. Use the broth straight from the can without diluting it, then taste before adding salt.
Wide Egg Noodles for Creamy Pumpkin Sauce
I use a 250 g package of wide Hungarian egg noodles for these creamy pumpkin ground pork noodles. Their broad, flat shape catches the savoury sauce and little pieces of pork. Cook according to the package directions, checking near the end so they stay tender without becoming too soft to toss.
Build a Savoury Base for Pumpkin Pork Noodles
Soften the diced onion, then add the ground pork and break it into small crumbles as it cooks. Stir in the garlic, sage, thyme, smoked paprika and black pepper, letting them become fragrant before adding the pumpkin sauce ingredients. Small pieces of pork mix easily through the wide noodles, giving each forkful plenty of savoury flavour.
Bring the Creamy Pumpkin Sauce and Noodles Together
Gently simmer the ground pork with pumpkin purée, condensed chicken broth and evaporated milk until the sauce is creamy and well combined. Add the cooked wide egg noodles and fold them through carefully to avoid tearing. Leave the pumpkin pork sauce slightly loose—the noodles absorb more as they sit.
Gently Fold the Noodles into the Pumpkin Pork Sauce
Use a broad spoon or silicone spatula to lift and fold the wide egg noodles through the creamy pumpkin sauce, bringing the ground pork up from underneath. Keep the heat low and toss just until coated and warmed through. If the sauce becomes too thick, add a splash of reserved noodle water before serving.
My Kitchen Tip for Creamy Pumpkin Noodles
Scoop out a little pumpkin pork sauce before adding the cooked egg noodles, then spoon it over each serving. The wide noodles absorb sauce quickly, and this small step keeps your creamy pumpkin ground pork noodles generously coated right to the table.
Creamy Pumpkin Ground Pork Noodles
Equipment
- Large skillet
- Large cooking pot
- Colander
- Wooden spoon
- Sharp kitchen knife
- Cutting board
- Measuring cups
- Measuring spoons
- Garlic press (optional)
- Serving bowls
Ingredients
Creamy Pumpkin Ground Pork Noodles
- 250 g dry wide Hungarian egg noodles
- 1 tablespoon olive oil if needed
- 1 medium onion diced
- 1 lb ground pork 454 g
- 3 cloves garlic minced
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- ¼ teaspoon freshly ground black pepper
- 1 cup plain pumpkin purée not pumpkin pie filling
- 1 can condensed chicken broth undiluted
- ½ cup evaporated milk
- Salt to taste, only if needed
- ½ cup reserved noodle cooking water to use as needed
Optional Garnishes
- Chilli crisp to taste
- Thinly sliced green onions
- Chopped fresh cilantro
- Black sesame seeds
Instructions
How to Make Creamy Pumpkin Ground Pork Noodles
Prepare the noodle water.
- Bring a large pot of water to a boil while you start the pork sauce. Salt lightly, as the condensed broth will also season the finished dish.
Cook the onion.
- Heat a large, deep skillet over medium heat. Add the olive oil if needed, followed by the diced onion. Cook for 2–3 minutes, stirring occasionally, until starting to soften.
Brown the ground pork.
- Add the pork and increase the heat to medium-high. Cook for approximately 6–8 minutes, breaking it into small crumbles, until cooked through. Spoon off excess fat, leaving a little in the pan for flavour.
Add the garlic and herbs.
- Stir in the garlic, sage, thyme, smoked paprika and black pepper. Cook for about 1 minute, stirring, until fragrant.
Make the creamy pumpkin sauce.
- Reduce the heat to medium-low. Stir in the pumpkin purée, then gradually add the condensed chicken broth straight from the can, without diluting it. Stir in the evaporated milk until evenly combined. Simmer gently for 5–7 minutes, stirring occasionally. Avoid a hard boil.
Cook the wide egg noodles.
- While the sauce simmers, cook the Hungarian egg noodles according to the package directions until just tender. Stir gently to separate them. Reserve ½ cup cooking water before draining. Do not rinse.
Combine the noodles and sauce.
- If desired, scoop out about ½ cup pumpkin pork sauce and keep it warm for serving. Add the drained noodles to the skillet. Gently lift and fold them through the remaining sauce over low heat until coated and hot. Add reserved noodle water a tablespoon at a time if needed—the sauce should remain creamy and slightly loose.
Finish and serve.
- Taste before adding any salt. Divide the creamy pumpkin ground pork noodles among bowls and spoon over the reserved sauce, if using. Finish with optional chilli crisp, sliced green onions, cilantro or black sesame seeds. Serve immediately.
Notes
- Noodles: Use 250 g dry wide Hungarian egg noodles. Other wide egg noodles or pappardelle work too; follow their package cooking time.
- Pumpkin: Choose plain pumpkin purée rather than pumpkin pie filling to keep the sauce savoury.
- Broth: Use condensed chicken broth without adding water. Ready-to-use broth has a different concentration and may change the sauce’s flavour and consistency.
- Evaporated milk: Use unsweetened evaporated milk, not sweetened condensed milk. Keep the sauce at a gentle simmer after adding it.
- Sauce texture: Fold the cooked noodles in gently and serve promptly. Loosen with reserved noodle water as needed.
- Optional toppings: Chilli crisp adds heat, while green onions, cilantro and black sesame seeds provide a fresh finishing touch. Add to taste.
- Leftovers: The pumpkin pork noodles thicken as they sit. Reheat gently with a splash of milk or water to loosen the sauce.