Creamy Pumpkin Pasta
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Pumpkin isn’t just for pies! This savory pasta dish came from my love of cozy fall flavors but with a quick weeknight twist.
Using canned pumpkin makes it quick and easy, and the creamy sauce with parmesan and sage brings restaurant-quality flavor and creamy texture to your table in under 30 minutes. Cook the pasta while you make the sauce! It’s a great way to bring autumn vibes to your dinner table without much effort.
If you’re into pumpkin, try my Pumpkin Cream Cheese Spread (Schmear), or my Pumpkin Cream Cheese Muffins, too!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Why you’ll love this recipe
This pumpkin pasta is basically fall comfort food in a bowl. The sauce is rich, cheesy, and perfectly cozy thanks to pumpkin, cream, and parmesan. It’s also a total weeknight win. Just a few simple ingredients and dinner’s on the table in about 30 minutes. Add in the warm flavors of sage and nutmeg, and you’ve got all the autumn vibes without having to bake a pie.
What to serve with Pumpkin Pasta
Garlic bread. Classic move. Warm, crusty bread brushed with garlic butter is perfect for scooping up extra sauce. Roasted broccoli. Simple but solid. Its freshness helps lighten the meal.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
- Pasta. Penne, fettuccine, spaghetti, or any favorite noodle will work. Short shapes hold the sauce, long ones twirl it up beautifully. The best type of pasta is the kind you already have in the pantry.
- Olive oil. Used to sauté the garlic and build flavor. Butter can be swapped in if you want a richer base.
- Garlic. Freshly minced garlic gives the best punch of flavor.
- Pumpkin puree. The star ingredient. Make sure it’s pure pumpkin, not pumpkin pie filling. Homemade pumpkin puree works too if you’ve got fresh roasted pumpkin.
- Heavy cream. Creates that luscious, silky sauce. You can lighten it with half-and-half or milk, though the sauce won’t be as rich.
- Seasonings. Salt and pepper, sage, and nutmeg bring all the warm fall flavors together. Fresh sage can be used in place of dried, and just a pinch of nutmeg makes a big difference.
- Parmesan cheese. Adds salty, cheesy goodness and helps thicken the sauce. Freshly grated melts best, but pre-grated is fine if needed. The stuff in the green can though? Not for this recipe.
- Pasta cooking water. Save a little from the pot to adjust the sauce consistency if it’s too thick. If you forgot, add a little chicken broth or vegetable broth to loosen up the sauce.
- Fresh sage leaves (optional). A sprinkle on top looks pretty and adds extra flavor.
How to make Pumpkin Pasta
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped: Cook the pasta in salted water according to the package instructions until al dente. Reserve 1/4 cup of the pasta cooking water, then drain the pasta and set aside. Mince the garlic and chop the fresh sage if using.
Make the creamy pumpkin sauce: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and cook for about 30 seconds to a minute until fragrant, being careful not to burn it.
Add the pumpkin, cream and seasonings: Stir in the pumpkin puree, cream, dried sage, salt, black pepper, and ground nutmeg. Mix until well combined and heated through for about 3-4 minutes. Remove from the heat and stir through the grated parmesan cheese.
Combine with pasta: Add pasta to the skillet and toss to coat it evenly with the sauce. If the sauce is too thick, add a bit of the reserved pasta cooking water to reach the desired consistency.
Serve: Transfer the creamy pumpkin pasta to serving bowls and sprinkle with extra parmesan and fresh sage leaves if desired. Enjoy!
Troubleshooting Guide – Problems and Solutions
- Sauce too thick. Add a little reserved pasta water or extra splash of cream until it reaches your desired consistency.
- Sauce too thin. Let it simmer for a few minutes to reduce and thicken, or stir in a bit more parmesan.
- Bland flavor. Check your seasoning! Add extra salt, pepper, or a sprinkle of parmesan to enhance the flavor.
- Garlic burned. Start over if it gets too dark – burnt garlic will make the whole sauce bitter. Cook gently over medium heat next time.
- Pumpkin flavor too strong. Add extra cream or parmesan to mellow the taste.
Frequently Asked Questions
Yes, you can use fresh pumpkin puree. Roast the pumpkin until tender and blend it until smooth.
Thyme or rosemary can be used instead of or in addition to sage for different flavor profiles.
Yes, sautéed spinach, kale, or mushrooms make great additions to this dish.
Kylee’s Notes
- Salt your pasta water generously before boiling to add flavor to the pasta itself.
- Save at least 1/4 cup of pasta water before draining – it’s liquid gold for adjusting sauce consistency.
- Use freshly grated parmesan for the best flavor and creaminess.
- If adding protein, stir it into the sauce just before tossing with pasta so it stays tender.
- Don’t overheat the cream – keep the sauce at a gentle simmer so it stays smooth and velvety.
- Use fresh garlic. Freshly minced garlic adds more flavor compared to garlic powder.
- Adjust the cream. If you prefer a lighter sauce, you can substitute half of the heavy cream with milk.
- Add protein. For a heartier meal, add cooked chicken, sausage, or bacon.
How to store leftovers
Refrigerator: Store any leftover pasta in an airtight container in the refrigerator for up to 3 days.
Reheat: Reheat in a skillet over low heat, adding a splash of cream or milk to loosen the sauce if needed.
More recipes to love:
- Pumpkin Cheesecake Cookies. These Pumpkin Cheesecake Cookies combine the rich flavors of pumpkin spice with a creamy cheesecake filling, creating a treat that is perfect for Fall, cozy gatherings or satisfying a sweet tooth.
- Pumpkin Mousse. Light, fluffy, and full of pumpkin spice flavor. A no-bake fall dessert perfect for make-ahead holiday entertaining.
- Pumpkin Bundt Cake. Bake up this easy Pumpkin Bundt Cake with pumpkin puree, warm spices, and cream cheese frosting. Moist, flavorful, and perfect for fall gatherings!
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Creamy Pumpkin Pasta
Ingredients
- 12 ounces pasta penne, fettuccine, or your favorite type
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 15 oz pumpkin puree
- 1 cup heavy cream
- 1 teaspoon ground sage
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground nutmeg
- 1/2 cup parmesan cheese 2 oz grated
- 1/4 cup pasta cooking water if needed
Optional
- 1/4 cup fresh sage leaves chopped
Instructions
- Get Prepped: Cook 12 ounces pasta according to the package instructions until al dente. Reserve 1/4 cup of the pasta cooking water, then drain the pasta and set aside. Mince the garlic and chop the fresh sage if using.
- Make the Sauce: In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the minced 4 cloves garlic and cook for about 30 seconds to a minute until fragrant, being careful not to burn it.
- Add the 15 oz pumpkin puree, 1 cup heavy cream and 1 teaspoon ground sage, 1/2 teaspoon salt, 1/4 teaspoon pepper1/4 teaspoon ground nutmeg. Mix until well combined and heated through, about 3-4 minutes. Remove from the heat, sprinkle the 1/2 cup parmesan cheese over the top and stir through.
- Combine with Pasta: Add the cooked pasta to the skillet and toss to coat it evenly with the sauce. If the sauce is too thick, add a bit of the reserved 1/4 cup pasta cooking water to reach the desired consistency. Taste, and adjust seasoning if needed.
- Serve: Transfer the creamy pumpkin pasta to serving bowls and sprinkle with extra parmesan and 1/4 cup fresh sage leaves if desired. Enjoy!
Notes
- Salt your pasta water generously before boiling to add flavor to the pasta itself.
- Save at least 1/4 cup of pasta water before draining – it’s liquid gold for adjusting sauce consistency.
- Use freshly grated parmesan for the best flavor and creaminess.
- If adding protein, stir it into the sauce just before tossing with pasta so it stays tender.
- Don’t overheat the cream – keep the sauce at a gentle simmer so it stays smooth and velvety.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
