This pumpkin pasta sauce is creamy, savory, and deliciously cheesy, with a smooth texture that coats every bite of pasta. It’s an easy way to turn a can of pumpkin into dinner, and the sauce comes together while the pasta cooks!
Pumpkin Pasta Sauce Is My Favorite Way to Use Leftover Pumpkin
Most of us buy canned pumpkin for baking or making pumpkin pancakes, but I also love using it in savory recipes like my turkey pumpkin chili. This pumpkin pasta sauce is especially handy when I’ve got an open can in the fridge and need something quick for dinner.
The pumpkin gives the sauce a smooth, velvety texture without an overpowering pumpkin flavor. I love how it pairs with the salty Parmesan and how I can have the sauce ready by the time the pasta finishes cooking.
Ingredients
This sauce starts with olive oil, garlic, and pumpkin purée (not pumpkin pie filling). Half-and-half and milk make it creamy, while a splash of reserved pasta water helps the sauce coat the noodles. Nutmeg adds warmth, and Parmesan cheese gives it a savory, cheesy finish.
How to Make Pumpkin Pasta Sauce
While the pasta cooks, sauté the garlic in olive oil, then stir in the pumpkin purée, milk, half-and-half, and seasonings. Simmer for about 5 minutes, stir in the Parmesan, and toss with the cooked pasta. Add a splash of reserved pasta water until the sauce is smooth and coats the noodles without being too thick.
Tips for Making Pumpkin Sauce For the First Time
No. This is a savory dish and should be made with plain, canned pumpkin purée. Pumpkin pie filling contains added sugar and spices intended for desserts.
I recommend short pasta shapes like penne, rigatoni, or rotini. Their ridges and curves help catch the creamy sauce, so you get plenty in every bite. You can also use spaghetti or another pasta you have on hand.
Add a splash of reserved pasta water until the sauce is smooth and coats the noodles without being too thick. If you threw it all out, use milk.
Sure. I often make this with protein pasta or add 1 ½ cups shredded cooked chicken.
Easy & Creamy Pumpkin Pasta Sauce
Watch how it’s made:
Ingredients
- 16 ounces penne pasta
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 cup pumpkin puree
- 1 cup reserved pasta water
- 1 ½ cups half and half or whole milk*, or a mix of both
- ¼ teaspoon nutmeg, optional
- 1 teaspoon salt
- 1 cup shredded Parmesan cheese, more for serving
Instructions
Cook the pasta:
- Cook the pasta according to package directions, reserve 1 cup pasta water, drain, and set aside.
Make the sauce:
- In a large skillet, heat the oil over medium-high heat. Add the garlic and sauté for about 30 seconds, until fragrant. Add the pumpkin puree and half of the reserved pasta water. Whisk until a smooth paste forms.
- Add the half and half, nutmeg (if using), and salt to the sauce and bring it to a simmer while stirring occasionally. Reduce the heat and simmer the sauce for 5 minutes to thicken it. Add in the grated Parmesan and whisk until the cheese is dissolved.
Combine:
- Add the cooked pasta to the sauce and toss to combine. If the sauce is too thick, add a little more of the pasta water. Serve it topped with additional Parmesan cheese.
Notes
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Jenny says
This recipe worked very well. I only had the green can of parmesan, but it still turned out yummy. We ended up adding a bit of chicken broth powder, tomato powder, and seasoning salt to give it a little more flavor. I served it with sauteed zucchni. Good dinner tonight
Laura Fuentes says
Thank you for sharing you enjoyed it!