Ingredients

1 package rigatoni

2 cups pumpkin

3 cups water

1/4 cup vegan butter

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

4 sage leaves

2 tablespoons corn starch

1 package vegan mozzarella cheese

1 package vegan smoked provolone cheese

12 sage leaves (for garnish)

2 tablespoons vegan butter (for sage crisp)

Instructions

Step 1: Preheat the oven to 375 degrees F (190 degrees C).

Step 2: Fill a large pot with water and add 1/2 teaspoon salt. Bring to a boil, add the rigatoni, and cook according to package instructions until al dente. Drain the noodles and spread them in a single flat layer on a baking sheet to keep their shape.

Step 3: In a high-speed blender, combine the pumpkin and water. Blend until the mixture is smooth and creamy.

Step 4: Add one package of vegan mozzarella cheese, vegan smoked provolone cheese, 1/4 cup vegan butter, ground nutmeg, 4 sage leaves, and corn starch to the blender.

Step 5: Blend starting on low speed, then gradually increase until you have a smooth and creamy cheese sauce. Scrape down the sides as needed to fully combine.

Step 6: Prepare a 12-inch springform pan by rubbing the inside with a little vegan butter. Stand the rigatoni noodles vertically in the pan to form the pie shape. Pour the cheese sauce evenly over the noodles, using a spoon to help the sauce fill all gaps, especially around the edges.

Step 7: Sprinkle the remaining package of vegan mozzarella cheese evenly over the top of the pie. Bake uncovered for about 30 minutes, until the pie is hot and bubbling.

Step 8: While the pie cools at room temperature, melt 2 tablespoons vegan butter in a small saucepan over medium heat. Add 12 sage leaves and cook until crisp, about 2 minutes.

Step 9: Top the rigatoni pie with the crispy sage leaves. Run a knife along the edge of the springform pan, remove the outer ring, slice, and serve.

Tips & Variations

Use fresh pumpkin puree or canned pumpkin puree for convenience, making sure it’s plain and unsweetened.

For a different flavor, swap the smoked provolone for vegan cheddar or gouda.

Add a pinch of cayenne pepper to the sauce for a subtle spicy kick.

If you don’t have a springform pan, use a deep round baking dish and carefully arrange the rigatoni upright as best as possible.

FAQs

Can I use other types of pasta for this pie?

Yes, rigatoni works best because it’s sturdy and tubular, but other large pasta shapes like penne or ziti can also be used to hold the sauce well and stand upright.

Is it possible to make this recipe nut-free?

Absolutely. Just ensure your vegan cheeses and butter alternatives don’t contain nuts. Many vegan cheese brands offer nut-free options that work well in this recipe.