Easy Pumpkin Pasta Sauce

This creamy pumpkin pasta sauce is one of my favorite quick fall dinners. It’s rich, comforting, and full of seasonal flavor, made with pumpkin puree, Parmesan, and warm spices, all tossed with pasta for a cozy, satisfying dish.

Why You’ll Love This Recipe

I love how fast and simple this sauce is—it comes together in just 20 minutes, yet tastes like something I’d get at a restaurant. The pumpkin puree adds velvety richness and a subtle sweetness, balanced perfectly by Parmesan, garlic, and a touch of nutmeg. It pairs beautifully with almost any pasta shape, and I often serve it with sausage or chicken when I want something heartier.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound pasta
2 tablespoons unsalted butter
1 tablespoon minced garlic
1 1/4 cups heavy cream, at room temperature
1 1/4 cups grated Parmesan
3/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1 cup pumpkin puree
Fresh sage, chopped (optional)

directions

I start by boiling the pasta according to the package instructions, then drain and set it aside.

While the pasta cooks, I melt the butter in a medium skillet over medium-low heat. I stir in the garlic and let it cook just until fragrant, about one minute. Then I reduce the heat to low and slowly pour in the heavy cream, whisking occasionally as it simmers and thickens slightly.

Next, I add the salt, black pepper, nutmeg, and Parmesan, whisking gently until the cheese is completely melted. I stir in the pumpkin puree and cook until it’s fully incorporated and the sauce is smooth and creamy.

Finally, I add the cooked pasta directly to the skillet and toss everything together to coat the noodles evenly in the sauce. I like to garnish with a little chopped fresh sage for an extra pop of flavor.

Servings and timing

This recipe makes 6 servings.
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

Sometimes I use different pasta shapes depending on what I have—penne and rigatoni are great because they hold the sauce well. I’ve also stirred in cooked Italian sausage or grilled chicken for extra protein. If I want a spicier version, I add a pinch of red pepper flakes or use spicy sausage.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When I reheat, I do it gently over low heat on the stove, stirring constantly to avoid curdling the sauce. For longer storage, I freeze the cooled dish or the sauce by itself in a freezer-safe container for up to 3 months.

FAQs

Can I use a full can of pumpkin?

Yes, I’ve used the whole can when I want a stronger pumpkin flavor. I just adjust the seasoning and cheese slightly to balance it out.

What kind of pasta works best?

I use anything from spaghetti to penne to rotini. Just keep in mind some pastas absorb sauce more than others—so I add the pasta gradually to make sure there’s enough sauce to coat everything.

Is it okay to use milk instead of cream?

I’ve tried it with whole milk, but the sauce isn’t quite as rich or creamy. For the best texture and flavor, I stick with heavy cream.

Can I make the sauce ahead of time?

Yes, I often make the sauce in advance and store it in the fridge or freezer. I reheat it slowly over low heat, adding a splash of cream or milk to loosen it if needed.

Is this sauce sweet or savory?

It’s definitely savory. The pumpkin has a subtle natural sweetness, but it’s balanced by garlic, Parmesan, and spices, so it doesn’t taste like dessert.

Can I make this dairy-free?

Yes, I’ve made it with plant-based butter, unsweetened non-dairy cream, and vegan Parmesan. It still turns out smooth and flavorful.

Can I use fresh pumpkin instead of canned?

Absolutely—I roast and puree fresh pumpkin when I have the time. Just make sure it’s smooth and not too watery before adding it to the sauce.

What herbs go well with pumpkin pasta?

Sage is my favorite, but thyme or rosemary also work beautifully. I sometimes finish the dish with a sprinkle of chopped parsley for freshness.

How can I thicken the sauce?

If the sauce seems too thin, I let it simmer a few minutes longer. The cheese also helps thicken it, so I sometimes add a little extra Parmesan.

What wine pairs well with this dish?

I enjoy it with a glass of dry white wine like Chardonnay or Pinot Grigio—it cuts through the richness nicely.

Conclusion

This easy pumpkin pasta sauce is one of those fall recipes I keep coming back to. It’s creamy, flavorful, and comforting, with just the right hint of spice and sweetness from the pumpkin. Whether I’m feeding a crowd or just craving something cozy, it always hits the spot.

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