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–+ servings
A ceramic bowl of homemade pumpkin noodles with a pumpkin in the background.
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5 from 1 vote

2-ingredient Pumpkin Noodles

These easy 2-ingredient pumpkin noodles are made with pumpkin purée and potato starch for a lovely soft, chewy texture and beautiful fall color. Roll, boil until they float, and toss with your favorite sauce!
Prep Time5 minutes
Cook Time4 minutes
Total Time9 minutes
Course: Ingredient, Lunch or Dinner, Main Course
Cuisine: American
Diet: Low Lactose, Vegan, Vegetarian
Servings: 1 - 2 people
Calories: 470kcal
Author: Michelle Cehn

Ingredients

  • ½ cup canned pumpkin purée
  • ¾ cup potato starch

Instructions

  • Mix the pumpkin and potato starch together until a soft, rollable dough forms. Pinch off small pieces and roll them with your hands into thick noodles.
  • If they do not roll easily due to mushiness, add more potato starch…if they don’t roll easily and break apart, add more pumpkin puree.
  • Boil for 2–4 minutes, or until they float to the top, then toss with your favorite sauce!
  • Enjoy the easiest chewy homemade fall noodles!

Notes

Storing Tips: These DIY pumpkin noodles are best enjoyed fresh, but you can store cooked leftovers in an airtight container in the refrigerator for 3–4 days. Toss them with a little oil to help prevent sticking, and gently reheat them in a skillet or microwave when you’re ready to eat.

Nutrition

Calories: 470kcal | Carbohydrates: 110g | Protein: 10g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 72mg | Potassium: 1454mg | Fiber: 11g | Sugar: 8g | Vitamin A: 19065IU | Vitamin C: 10mg | Calcium: 110mg | Iron: 3mg