Pumpkin Cream Sauce with Cavatappi

This is a recipe I just made up last night.  I was making pumpkin pie from the pumpkins I grew and had some leftover cooked pumpkin and evaporated milk.  I was surprised on how tasty it was.  

Pumpkin Cream Sauce with Cavatappi

1 cup of fresh pumpkin, 1 in cubed

1/2 cup of evaporated milk

dash of nutmeg

dash of cinnamon

dash of ground cloves

dash of salt

1/2 teaspoon of red pepper flakes

1 tsp of minced ginger

a couple dashes of cracked black pepper

1/4 cup of Parmesan cheese

2 cups of Cavatappi noodles or other noodles

fresh grated Parmesan cheese, garnish

1. Steam the pumpkin for 10 - 15 minutes until really soft.

2. While the pumpkin is steaming get a pot of water ready to boil the noodles.

3. In a food processor blend the pumpkin and milk.

4. In a medium-large saucepan put the pumpkin mixture, nutmeg, cinnamon, cloves, salt, red pepper flakes, ginger,  black pepper and Parmesan cheese.

5. Gently heat on medium-low heat for 5 to 10 minutes.

6. When pasta is cooked drain pasta reserving a 1/4 cup of pasta water.

7. Put pasta and pasta water with pumpkin mixture in the saucepan and gently heat and coat pasta for 5 - 10 minutes.

8. Plate and garnish with freshly grated Parmesan cheese.