After Halloween, I always stock up on clearance pumpkins. It started as a way to decorate the garden, but over time it became one of my favorite ways to save money on real, nourishing food. This year I bought several Jarrahdale pumpkins for just one dollar each, and I’ve been turning them into hearty meals ever since.
This creamy pumpkin mac and cheese is one of my favorites. It’s cozy, family-friendly, and unbelievably affordable. One pumpkin makes three full dinners for my family of four, at about $1.26 per serving, and I still have half of it left to turn into pumpkin purée for soup later in the week.
Why Pumpkins Are a Budget Cook’s Best Friend
Like many families, I’m always looking for ways to stretch my grocery budget without sacrificing quality or flavor. After Halloween, heirloom pumpkins such as Jarrahdale and Fairytale often go on sale for just a few dollars or even less. These pumpkins are more than fall decor. When stored in a cool greenhouse or garage, they keep for months and transform into countless homemade meals.
One single pumpkin can provide the base for pasta sauces, soups, muffins, breads, and baked goods. By stocking up in November, I have fresh, homegrown-style produce on hand throughout the winter, for the cost of a single coffee.
Pumpkin Mac and Cheese Cost Breakdown
| Ingredient | Cost (CAD) |
|---|---|
| 1 Jarrahdale pumpkin | $1.00 |
| Pasta (3 boxes @ $2 each) | $6.00 |
| Milk, butter, cheese, parmesan, onion, garlic, spices | $8.10 |
| Total: | $15.10 |
Total servings: 12 (3 meals × 4 servings)
Cost per serving: $1.26
And because I only used half the pumpkin, I ended up with the equivalent of a large $6 can of pumpkin purée for free, which I’ll use to make pumpkin soup.
Creamy Pumpkin Mac and Cheese (Batch and Freeze)
Yield: about 6 cups of sauce (enough for 3 family dinners)
Storage: up to 3 months in the freezer
Ingredients
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1 medium Jarrahdale pumpkin, halved and seeds removed
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1 medium onion, quartered
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2 to 3 cloves garlic, peel on
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2 cups 1% milk
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2 to 3 tablespoons butter or cream cheese
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1 ½ cups cheddar cheese, shredded
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½ cup Parmesan, grated
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon paprika
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½ teaspoon dry mustard powder (optional but recommended)
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Pinch of nutmeg (optional)
Instructions
Step 1: Roast the Pumpkin
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Preheat oven to 400°F (200°C).
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Slice the pumpkin in half lengthwise and remove the seeds.
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Place the halves cut-side down on a parchment-lined baking sheet.
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Add onion and garlic to the pan and drizzle everything lightly with olive oil.
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Roast for 60 to 75 minutes, until the pumpkin is tender and caramelized.
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Allow to cool, then scoop out about 4 to 5 cups of roasted pumpkin flesh and squeeze the roasted garlic from its peel.
Step 2: Blend the Sauce
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Add roasted pumpkin, garlic, milk, butter, salt, pepper, paprika, and mustard powder to a blender.
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Blend until smooth and creamy.
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Add the cheddar and Parmesan and blend again until silky and thick.
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Taste and adjust the salt and seasoning as needed.
Step 3: Combine with Pasta
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Cook 300 g (10 oz) of your favorite pasta.
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Reserve a little pasta water.
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Toss the cooked pasta with about 2 cups of the pumpkin sauce and add a splash of pasta water to coat.
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Top with crispy sourdough sage breadcrumbs for a golden, savory finish.
Meal Prep and Storage Tips
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Refrigerate leftover sauce for up to 5 days.
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Freeze in 2-cup portions for up to 3 months.
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Thaw overnight in the fridge and reheat gently on the stovetop with a splash of milk.
This recipe is perfect for meal prep or busy weeknights. I love knowing that with just one roasted pumpkin, I have multiple family dinners ready to go.
The Extra Value of a One-Dollar Pumpkin
The best part about this recipe is how far that one pumpkin stretches. After making the mac and cheese, I still had half a pumpkin left. Once puréed, it equals a full can of pumpkin worth about six dollars in the store. I used mine for a batch of cozy pumpkin soup the next day.
One dollar turned into three hearty dinners, plus soup, and a story that reminds me why I started growing and cooking from my garden in the first place.
Affordable, sustainable, and deeply satisfying.
