This pumpkin pasta sauce brings together the earthy sweetness of pumpkin with garlic, herbs, and a touch of cream to create a perfectly balanced, velvety sauce. It’s quick to make, uses simple pantry ingredients, and pairs well with a variety of pastas. Whether you’re cooking for yourself or a crowd, this dish offers warmth, flavor, and a seasonal flair that’s hard to resist.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Pumpkin puree (canned or homemade)
Onion, finely chopped
Garlic, minced
Olive oil or butter
Heavy cream or half-and-half
Parmesan cheese, grated
Vegetable or chicken broth
Nutmeg
Dried sage or thyme
Salt and pepper to taste
Pasta of choice (such as fettuccine, penne, or rigatoni)
Fresh parsley or basil for garnish (optional)
Directions
Cook the pasta according to package instructions. Reserve ½ cup of pasta water, then drain and set aside.
In a large skillet, heat olive oil or butter over medium heat. Add chopped onion and sauté until soft, about 5 minutes.
Add minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the pumpkin puree, broth, and dried herbs. Simmer for 5 minutes, stirring occasionally.
Reduce heat to low and stir in heavy cream and grated Parmesan cheese. Season with salt, pepper, and a pinch of nutmeg.
Cook for another 3–5 minutes until the sauce is creamy and heated through. Add a splash of reserved pasta water if needed to loosen the sauce.
Toss the cooked pasta with the sauce until evenly coated.
Serve warm, garnished with fresh herbs and extra Parmesan if desired.
Servings and timing
This recipe yields about 4 servings. Preparation and cooking take approximately 25 minutes: 10 minutes for prep and 15 minutes for cooking.
Variations
Make it vegan by using plant-based milk and cheese alternatives.
Add sautéed mushrooms, spinach, or kale for extra texture and nutrients.
Spice it up with red pepper flakes or a dash of smoked paprika.
Use coconut milk for a subtle, sweet flavor twist.
Storage/Reheating
Store leftover pumpkin pasta sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth or milk to loosen the sauce. You can also microwave it in short intervals, stirring in between. For longer storage, freeze the sauce (without pasta) for up to 2 months.
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling contains added sugar and spices that don’t suit savory dishes. Use plain pumpkin puree.
Is this sauce sweet?
It has a subtle natural sweetness from the pumpkin, but the savory ingredients balance it out well.
Can I make this ahead of time?
Yes, you can prepare the sauce up to 3 days in advance and store it in the fridge until ready to use.
What pasta works best with pumpkin sauce?
Hearty shapes like penne, rigatoni, or fettuccine work well because they hold the creamy sauce nicely.
How can I make the sauce thinner?
Add a bit of reserved pasta water, broth, or milk to reach your desired consistency.
Is this sauce gluten-free?
The sauce itself is gluten-free. Just use gluten-free pasta to make the whole dish gluten-free.
Can I freeze the sauce?
Yes, freeze the sauce (without pasta) in an airtight container for up to 2 months. Thaw overnight before reheating.
What protein can I add?
Grilled chicken, sausage, or chickpeas are great options to add protein to this dish.
Does it taste like pumpkin?
The flavor is mild and balanced. It adds a creamy, slightly nutty taste rather than overwhelming pumpkin flavor.
Can I use fresh pumpkin?
Yes, roast and puree fresh pumpkin if you prefer homemade over canned. Make sure it’s smooth and well-cooked.
Conclusion
Pumpkin pasta sauce is a flavorful, seasonal spin on classic pasta that’s easy to make and endlessly customizable. With its creamy texture and comforting aroma, it’s a perfect dish for fall but enjoyable year-round. Whether you’re serving it for a cozy night in or a dinner party, it’s sure to impress with its unique taste and simple elegance
Pumpkin pasta sauce is a rich, creamy, and savory sauce made with pumpkin puree, garlic, herbs, and a touch of cream. It’s a cozy and elegant twist on classic pasta dishes, perfect for fall and easy enough for weeknight dinners.
Author:Catherine
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings
Category:Sauce
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
1 cup pumpkin puree (canned or homemade)
1 small onion, finely chopped
3 cloves garlic, minced
2 tbsp olive oil or butter
1/2 cup heavy cream or half-and-half
1/2 cup grated Parmesan cheese
1/2 cup vegetable or chicken broth
1/4 tsp ground nutmeg
1/2 tsp dried sage or thyme
Salt and pepper to taste
12 oz pasta of choice (such as fettuccine, penne, or rigatoni)
Fresh parsley or basil for garnish (optional)
Instructions
Cook the pasta according to package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.
In a large skillet, heat olive oil or butter over medium heat. Add chopped onion and sauté for about 5 minutes until soft.
Add minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the pumpkin puree, broth, dried sage or thyme, and nutmeg. Simmer for 5 minutes, stirring occasionally.
Reduce heat to low and stir in heavy cream and grated Parmesan cheese. Season with salt and pepper.
Cook for another 3–5 minutes until the sauce is creamy and heated through. Add reserved pasta water as needed to loosen the sauce.
Add the cooked pasta and toss until evenly coated with the sauce.
Serve warm, garnished with fresh herbs and extra Parmesan if desired.
Notes
Use plant-based cream and cheese for a vegan version.Add mushrooms, spinach, or kale for extra texture and nutrients.Use coconut milk for a sweet and creamy variation.Freeze the sauce without pasta for longer storage.Don’t use pumpkin pie filling—it’s sweetened and spiced.
