Made in one pot and packed with cozy fall flavors, this creamy pumpkin orzo is perfectly cheesy, creamy, and loaded with flavorful pumpkin, wilted spinach, and tender orzo.
Fall meets the most ridiculously creamy one pot orzo ever and I guarantee you don’t need any other pasta in your life for the next few months.
This orzo is totally weeknight friendly since it’s made in one pot, only needs a handful of pantry ingredients, and is ready for your face in only 50 minutes!
Did I mention it includes the CREAMIEST-ever pumpkin alfredo sauce? It’s like something out of a fall dream.
We’re sneaking a little green goodness in there so we can feel good about ourselves and a whole lot of cheese for exactly the same reason.
Believe me when I say this is exactly the kind of skillet you will find yourself eating straight from the pan. Just let it happen.
This Creamy Pumpkin Orzo features…
- Tender orzo pasta.
- A creamy pumpkin alfredo sauce.
- Wilted baby spinach and lots of rich Parmesan cheese.
Making the Creamy Pumpkin Orzo
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Orzo pasta
- Chicken broth
- Heavy whipping cream
- Pumpkin puree
- Parmesan cheese
Choosing Your Pumpkin
We recommend using an unflavored pumpkin puree for this orzo. You can use canned for extra ease or homemade if you have it on hand!
In a pinch, another squash puree such as butternut squash would be equally incredible in this recipe.
Tips for Perfect One Pot Orzo
- Saute shallot, garlic, and orzo – start by cooking the shallot until tender, then add garlic and orzo and cook until the garlic is just fragrant and the orzo is lightly toasted.
- Use a mixture of milk, heavy cream, and chicken broth for simmering – we found that these three liquids made for a perfectly creamy one pot orzo.
- Do not allow orzo to boil – keep the orzo at a gentle simmer over medium-low heat to prevent the sauce from breaking.
- Add spinach and cheese – once the orzo is tender, fold in the spinach and Parmesan cheese until the spinach is wilted and the cheese is melted.
Looking to switch up this recipe? Try these ideas and be sure to let us know how it goes in the comments!
- Add more vegetables – try chopped kale, sauteed sweet pepper, mushrooms, or even caramelized onions.
- Make it vegetarian – simply replace the chicken broth with vegetable broth!
- Add meat – browned sausage, bacon, or cooked chicken would be great meaty additions.
- Try a different cheese – we love switching up the cheese in this orzo! Try shredded mozzarella, provolone, asiago, or gouda.
You won’t be able to resist this fall-inspired orzo after one bite! It’s SO perfectly creamy, thanks to the pumpkin and packed with rich, cheesy flavors.
No shame joining the club and eating it straight from the skillet!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More savory pumpkin favorites to try next!
One Pot Creamy Pumpkin Orzo
- 1 tablespoon unsalted butter
- 1 medium shallot, minced
- 2 medium cloves garlic, minced
- 1 lb uncooked orzo
- 1-1/2 cups 2% or skim milk
- 1/2 cup heavy whipping cream
- 3 cups chicken broth
- 3/4 cup pumpkin puree
- 1-1/2 cups firmly-packed spinach
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Heat a large skillet over medium heat. Add butter and swirl to coat pan. Add shallot and saute several minutes until softened. Add garlic and orzo and cook 1-2 minutes until orzo is lightly toasted.
- Add milk, cream, broth, and pumpkin to skillet and stir until evenly combined. Bring to a simmer over medium heat, then reduce heat to medium-low and allow to simmer 10-15 minutes until most of the liquid is reduced and orzo is tender.
- Stir spinach and Parmesan into orzo until spinach is wilted. Season orzo with salt and pepper to taste and serve warm. Enjoy!