It’s not fall until you’ve made a pumpkin-flavored something, and this spin on mac ‘n’ cheese from High Five magazine is a great way to sneak veggies into your kids’ dinner!

Grown-ups: To start, cook 8 ounces macaroni pasta according to package directions; drain and set aside.

Meanwhile melt 2 tablespoons Earth Balance butter in a saucepan. Whisk in 2 tablespoons flour and 1 cup non-dairy milk. Remove from heat and let cool slightly.

Now the kids can join in! Whisk in 1 cup shredded Daiya cheddar…

… along with 1 cup canned pumpkin, 1/2 teaspoon mustard, and 1/4 teaspoon nutmeg. Travis loved smelling and taste-testing the mustard and nutmeg!

Pour the pumpkin sauce over the macaroni in a 9×13-inch baking dish, stirring to combine.

Bake at 375 degrees F for 25 minutes. Little sister’s onesie even matched!