2-Ingredient Pumpkin Noodles

These 2-ingredient pumpkin noodles are such a fun way to turn a can of pumpkin puree into homemade pasta! You only need canned pumpkin puree and potato starch to make these chewy, tender noodles from scratch. They’re surprisingly simple to make and have a pretty golden-orange color that makes any bowl of pasta feel extra special. Toss them with your favorite sauce, or serve them as a cozy fall side dish!

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Key Ingredients

You really only need two ingredients for these pumpkin noodles:

• Canned pumpkin purée: Use plain pumpkin purée, not pumpkin pie filling. The pumpkin gives the noodles their gorgeous orange color, subtle fall flavor, and moisture.
• Potato starch: This binds with the pumpkin to create a soft, pliable dough and gives the finished noodles their satisfyingly chewy texture.

Because brands of pumpkin purée can vary slightly in moisture, think of the measurements as a starting point. If your dough feels too soft or sticky to roll, add a little more potato starch. If it feels dry and cracks when you roll it, mix in a little more pumpkin purée.

How To Make Pumpkin Noodles

These come together surprisingly quickly.

Step 1: Make the dough.
Mix the pumpkin purée and potato starch together until a soft, cohesive dough forms. It should feel pliable and easy to handle without being overly sticky.

Step 2: Roll the noodles.
Pinch off small pieces of dough and roll each one between your hands or directly on a clean work surface to form thick noodle ropes. They don’t need to be perfectly uniform — the rustic shapes are part of the charm.

Step 3: Boil.
Bring a pot of water to a boil and gently add the noodles. Cook for about 2–4 minutes, or until they float to the surface.

Step 4: Sauce and serve.
Drain the noodles and toss them with your favorite sauce while they’re still warm.

Tips for the Best Pumpkin Noodles

The texture of the dough is the main thing to watch. You want it soft enough to roll, but firm enough to hold its shape.

If the dough feels mushy or sticky, knead in a little more potato starch. If it feels dry, crumbly, or breaks apart while rolling, add a small spoonful of pumpkin purée.

It also helps to keep the noodles fairly thick. Very thin noodles are more delicate and can be harder to handle when boiling.