If you’re ready to bring cozy fall flavors to your dinner table, this creamy pumpkin pasta is here to make your weeknight meals extra special. It’s rich, silky, and bursting with warm autumn notes, yet it’s quick enough for busy evenings. The savory-sweet blend of pumpkin, garlic, and Parmesan creates a comfort food dish that feels both indulgent and wholesome.
I first made pumpkin pasta when I had an extra can of pumpkin puree sitting in my pantry after making pie. Instead of baking something sweet, I decided to try it in a savory dish, and I was instantly hooked.
The pumpkin adds such a velvety texture and mild sweetness that balances perfectly with creamy sauce and tangy cheese.
Now it has become a fall tradition in my kitchen, and it’s one of those recipes that gets requested again and again.
If you’ve never tried pumpkin in pasta before, prepare to be pleasantly surprised.
Why You’ll Love This
It’s a quick, weeknight-friendly dinner.
You can have this pumpkin pasta on the table in just about 25 minutes, which makes it perfect for busy evenings. With minimal chopping and easy cooking steps, it’s a recipe that feels doable even on your most hectic days. The sauce comes together while the pasta boils, so every minute is used efficiently.
A cozy fall twist on classic pasta.
Pumpkin adds a gentle sweetness and creaminess that turns a simple pasta dish into something special. It’s a creative way to enjoy seasonal flavors without going overboard on spices or making dessert. You’ll get that warm, comforting vibe that’s perfect for chilly nights.
Wholesome yet indulgent.
Pumpkin puree is packed with Vitamin A, fiber, and antioxidants, so you’re sneaking in some extra nutrition without sacrificing taste. The sauce is creamy and satisfying, but lighter than heavy cream-based pastas, so you can enjoy it without feeling weighed down.
Versatile and customizable.
This recipe works with many types of pasta and can be adapted for different diets. You can make it gluten-free with your favorite alternative pasta, or add protein like grilled chicken, shrimp, or chickpeas to make it heartier. It’s also easy to play around with spices to suit your taste.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Cuisine Type: Italian-inspired, Comfort Food
Servings: 4
Estimated Cost: $10–12
Equipment Needed:
- Large pot for boiling pasta
- Medium saucepan or skillet
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Colander
- Ladle (optional, for reserving pasta water)
Ingredients
- 12 ounces pasta (penne, fettuccine, or your choice)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup heavy cream (or half-and-half for lighter)
- ½ cup grated Parmesan cheese, plus more for serving
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg (optional, for warmth)
- ½ cup reserved pasta water (as needed to thin sauce)
- Fresh parsley, chopped, for garnish
Ingredient Notes:
- You can substitute heavy cream with coconut cream for a dairy-free version.
- For added protein, stir in shredded rotisserie chicken or sautéed shrimp.
- Use gluten-free pasta if needed.
- Pumpkin puree freezes well, so you can save any leftovers for the next batch.
Step-by-Step Instructions
- Cook the pasta.
Fill a large pot with salted water and bring it to a boil. Cook the pasta according to package instructions until al dente. Before draining, reserve about half a cup of the pasta water, then drain and set the pasta aside. - Sauté the garlic.
In a medium saucepan or large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. - Add the pumpkin puree.
Stir the pumpkin puree into the garlic, letting it warm through for about 1 minute. This step helps bring out the natural sweetness of the pumpkin. - Create the creamy sauce.
Pour in the heavy cream and stir until smooth. Let the mixture simmer gently for 2–3 minutes to thicken slightly. Add salt, pepper, and nutmeg (if using), adjusting to taste. - Add the Parmesan.
Stir in the Parmesan cheese until fully melted into the sauce. If the sauce feels too thick, add a splash of reserved pasta water until it reaches your desired consistency. - Combine pasta and sauce.
Add the cooked pasta directly into the skillet with the sauce. Toss well to coat every piece evenly. Let it cook together for about 1 minute so the pasta absorbs some of the sauce’s flavor. - Serve and garnish.
Divide into bowls, sprinkle with extra Parmesan and fresh parsley, and serve immediately.
Nutrition Facts (per serving)
- Calories: 420
- Protein: 12g
- Carbohydrates: 50g
- Fiber: 4g
- Fat: 18g
- Sodium: 420mg
- Vitamin A: 180% DV
- Vitamin C: 6% DV
- Calcium: 20% DV
- Iron: 15% DV
Tips for Success
Salt your pasta water well.
This is the first opportunity to season your pasta, and it makes a big difference in flavor. Think of it as adding flavor from the inside out.
Don’t skip the pasta water.
The starchy water helps the sauce cling to the pasta and gives it a silky finish. Add it a little at a time until the sauce is just right.
Grate fresh Parmesan.
Pre-grated cheese often contains anti-caking agents that prevent it from melting smoothly. Freshly grated Parmesan melts better and gives a richer taste.
Taste and adjust seasoning.
Pumpkin has a mild flavor, so don’t be shy with salt, pepper, or even a pinch of red pepper flakes if you like heat.
Common Questions
Can I use fresh pumpkin instead of canned?
Yes, but you’ll need to cook and puree it first. Roasted pumpkin works beautifully and adds even more depth to the flavor.
Is this recipe vegetarian?
Yes, as long as you use vegetarian Parmesan. You can also make it vegan by swapping the cream with coconut cream and using dairy-free cheese.
How long will leftovers last?
Pumpkin pasta keeps well in the refrigerator for up to 3 days. Store in an airtight container.
What’s the best way to reheat it?
Warm it gently in a saucepan over low heat, adding a splash of milk or broth to loosen the sauce. You can also reheat in the microwave in 30-second intervals.
Variations and Substitutions
- Add crispy bacon or pancetta for a smoky, salty kick.
- Stir in baby spinach or kale for extra greens.
- Swap nutmeg for sage or thyme for a different herbal profile.
- Use whole wheat or chickpea pasta for added fiber and protein.
Serving and Pairing Suggestions
This creamy pumpkin pasta pairs beautifully with garlic bread, roasted vegetables, or a crisp green salad. For a cozy dinner, serve with a glass of white wine like Chardonnay or Pinot Grigio. If you prefer non-alcoholic drinks, try sparkling apple cider for a festive touch.
Creamy Pumpkin Pasta
Ingredients
- 12 ounces pasta penne, fettuccine, or your choice
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 cup pumpkin puree not pumpkin pie filling
- 1 cup heavy cream or half-and-half for lighter
- ½ cup grated Parmesan cheese plus more for serving
- ½ teaspoon salt adjust to taste
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg optional, for warmth
- ½ cup reserved pasta water as needed to thin sauce
- Fresh parsley chopped, for garnish
Instructions
- Fill a large pot with salted water and bring it to a boil. Cook the pasta according to package instructions until al dente. Before draining, reserve about half a cup of the pasta water, then drain and set the pasta aside.
- In a medium saucepan or large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Stir the pumpkin puree into the garlic, letting it warm through for about 1 minute. This step helps bring out the natural sweetness of the pumpkin.
- Pour in the heavy cream and stir until smooth. Let the mixture simmer gently for 2–3 minutes to thicken slightly. Add salt, pepper, and nutmeg (if using), adjusting to taste.
- Stir in the Parmesan cheese until fully melted into the sauce. If the sauce feels too thick, add a splash of reserved pasta water until it reaches your desired consistency.
- Add the cooked pasta directly into the skillet with the sauce. Toss well to coat every piece evenly. Let it cook together for about 1 minute so the pasta absorbs some of the sauce’s flavor.
- Divide into bowls, sprinkle with extra Parmesan and fresh parsley, and serve immediately.
Notes
This is the first opportunity to season your pasta, and it makes a big difference in flavor. Think of it as adding flavor from the inside out. Don’t skip the pasta water.
The starchy water helps the sauce cling to the pasta and gives it a silky finish. Add it a little at a time until the sauce is just right. Grate fresh Parmesan.
Pre-grated cheese often contains anti-caking agents that prevent it from melting smoothly. Freshly grated Parmesan melts better and gives a richer taste. Taste and adjust seasoning.
Pumpkin has a mild flavor, so don’t be shy with salt, pepper, or even a pinch of red pepper flakes if you like heat.
Creamy pumpkin pasta is one of those recipes that feels like a hug in a bowl.
It’s comforting, flavorful, and surprisingly quick to prepare, making it perfect for both weeknight dinners and fall gatherings.
I hope you’ll give it a try and make it part of your seasonal rotation.
Thanks for stopping by my kitchen, and happy cooking!
