Save It Tender, golden German spaetzle enriched with pumpkin puree and warm spices, perfect as a comforting side or a fall-inspired main.
The first time I tried pumpkin spaetzle, the blend of earthy pumpkin and warm spices was a surprising hit at our family dinner. It quickly became tradition each fall.
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Ingredients
- Pumpkin puree: 1 cup (240 g), adds moisture and color
- All-purpose flour: 2 cups (250 g), binds the batter
- Eggs: 3 large, bring structure
- Milk: 1/4 cup (60 ml), for richness
- Salt: 1/2 tsp in batter, 2 tsp for boiling water
- Ground nutmeg: 1/4 tsp, for warmth
- Ground black pepper: 1/4 tsp, plus to finish
- Unsalted butter (melted): 1 tbsp in batter, 2 tbsp for sautéing
- Onion: 1 small, finely diced for finishing
- Chopped fresh sage or parsley: 2 tbsp, adds herbal brightness
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Instructions
- Prepare batter:
- In a large bowl, whisk together pumpkin puree, eggs, milk, melted butter, salt, nutmeg, and pepper until smooth.
- Add flour:
- Gradually stir in flour until thick and sticky. Let rest for 5 minutes.
- Boil water:
- Bring a large pot of salted water to a boil.
- Form spaetzle:
- Press batter through a spaetzle maker or colander into boiling water in batches. Cook until they float, about 2 to 3 minutes. Remove and drain.
- Sauté aromatics:
- In a large skillet, melt 2 tbsp butter over medium heat. Add onion and cook until soft, about 3 to 4 minutes.
- Sauté spaetzle:
- Add cooked spaetzle to skillet, sauté until golden, 3 to 5 minutes. Stir in herbs and season with black pepper.
- Serve:
- Enjoy warm, as a side or main with extra herbs or cheese if desired.
Save It Our kids love helping pass the batter through the colander — it gets everyone giggling and eager to eat. It's now a fun fall memory in our family kitchen.
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Required Tools
Large mixing bowl, whisk, spaetzle maker or colander, large pot, slotted spoon, large skillet for sautéing.
Allergen Information
Contains eggs, wheat, and dairy. Use plant-based milk and butter for a dairy-free option. Always check ingredient labels if cooking for allergies.
Nutritional Information
Per serving: Calories 290, Fat 10 g, Carbohydrates 41 g, Protein 9 g. Values are estimates and can vary.
Save It 
Serve your pumpkin spaetzle hot and top with extra herbs or a sprinkle of parmesan for a cozy finish. Enjoy at your next autumn meal.
Recipe FAQs
- → What is the texture of pumpkin spaetzle?
The noodles are tender with a slight chew, lightly crisped when sautéed in butter.
- → Can I use canned pumpkin puree?
Yes, canned pumpkin puree works well and adds smooth texture and subtle sweetness.
- → Which herbs best complement the flavor?
Fresh sage, parsley, or thyme match pumpkin's warmth and enhance aroma.
- → Is spaetzle suitable for vegetarians?
Yes, it uses eggs, milk, flour, and pumpkin, making it entirely vegetarian-friendly.
- → How can I make the noodles crispier?
Sauté them in batches in butter to prevent overcrowding and achieve a golden finish.
- → What tools are needed for preparation?
A mixing bowl, whisk, spaetzle maker or colander, pot, slotted spoon, and skillet are required.
- → Can dairy be substituted in this dish?
Yes, plant-based milk and butter alternatives can replace dairy products as needed.
