Homemade Pumpkin Hamburger Helper

Homemade Pumpkin Hamburger Helper

Cozy, creamy, and easy to make, this Homemade Pumpkin Hamburger Helper is a one-pot comfort meal perfect for weeknights. Packed with ground beef, pasta, pumpkin, and melty cheese, it’s a healthy, fall-inspired twist on a classic favorite.

Course dinner

Cuisine American, Italian

Keyword dinner, dinner recipes, easy dinner, easy meals, hamburger helper, healthy dinner, high protein, high protein dinner, main course, main dish, main meal, one pot, one pot meals, quick dinner

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 437

Author Kayla Freitag

Ingredients

1 tbsp olive oil
1/2 large sweet onion diced
Salt and pepper to taste
2 garlic cloves minced
1 pound lean ground beef we used 93/7
4 oz can tomato sauce
2/3 cup pure pumpkin purre
3 cups beef broth
1 tsp Italian seasoning
1/2 tsp salt
12 oz pasta of choice
1 cup freshly shredded cheddar
1/2 cup blended cottage cheese

Instructions

Preheat a deep skillet or pot over medium heat and add the olive oil.
Once hot, add the onion and a pinch of salt and pepper. Saute for about 5 minutes until fragrant and soft. Add the garlic and sauté for another minute or two, stirring frequently.
Add the ground beef and another pinch of salt and pepper. Cook until the ground beef is cooked through, about 5 minutes.
Add the tomato sauce, pumpkin, broth, Italian seasoning, and salt. Stir to combine.
Stir in the noodles and bring to a simmer. Once simmering, reduce the heat to medium-low and cover with a lid. Cook for 15-18 minutes, stirring every 3-5 minutes to avoid burning until the pasta has soaked up most of the broth and the noodles are tender.
Remove from the heat and stir in the cheddar cheese and blended cottage cheese.
Serve and top with more cheddar if desired and enjoy!

Video

Notes

Pumpkin: Use pure pumpkin puree, not pumpkin pie filling, to avoid added sugar and spices. It adds creaminess and subtle fall flavor.
Cheese: Combining cheddar and blended cottage cheese makes the dish extra creamy. Feel free to swap cheddar for mozzarella or gouda for a different flavor.
Pasta: Any short pasta works—gluten-free, whole wheat, or regular. Stir occasionally while cooking to prevent sticking.
Meat Options: Ground beef is classic, but ground turkey or chicken work well for a lighter version.
Vegetables: Sneak in extra veggies like spinach, peas, zucchini, or mushrooms during the last 5 minutes of cooking.
Seasoning: Adjust Italian seasoning, salt, and pepper to taste. A pinch of red pepper flakes adds a nice kick if you like a little heat.
Make-Ahead & Storage: This dish reheats beautifully. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth to restore creaminess.
Freezing: Slightly undercook pasta if freezing. Thaw overnight in the fridge and reheat on the stove with a little extra broth.
Creaminess Tip: Blending the cottage cheese before stirring it in prevents lumps and gives a silky texture.
Serving Suggestion: Pair with a simple side salad, garlic bread, or roasted vegetables for a complete meal.

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