Creamy Pumpkin Pasta with Bacon

Please don't decide not to make this just because it has pumpkin in it. It kind of weirded me out too, but I had all the ingredients and it's "light" so I gave it a whirl. 

We really liked it and my kids downed this.  I think it would be great vegetarian if that floats your boat, although the bacon is awesome in this.  It's a very fall-ish meal which is super fun for us when it's still over 100 degrees in September!

Creamy Pumpkin Pasta with Bacon

recipe adapted from Pinch of Yum

13.25 oz box whole grain or wheat shells
3-4 strips bacon, chopped
2 onions, chopped
1 tb. brown sugar
1 c. pumpkin puree (NOT pumpkin pie mix)
3 oz. reduced-fat cream cheese, room temp
5 oz can evaporated milk
3 cloves garlic, minced or pressed
1 tsp. sea salt
lots of fresh black pepper
minced chives

Heat a skillet over medium-high heat and cook the bacon until crisp.  Remove the bacon from the pan and pour off most of the grease.  Add the onions to the pan and cook over medium-low heat, sprinkling the brown sugar on after the onions are soft and translucent.  Continue cooking the onions 20-30 minutes over low heat until soft and caramelized. At the very end stir in the garlic and let it cook a minute. In the meantime start a pot of water to boil.  Once the onions are done, boil the pasta.  Drain well and use the same warm pot to heat the pumpkin, cream cheese and evaporated milk over medium-low heat until the cream cheese is melted.  Stir in pasta, bacon, and onion mixture.  Add salt & pepper.  Sprinkle with chives to serve.