Recipe

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A luxurious and savory pumpkin pasta sauce made with simple ingredients that's ready in 10 minutes.

If you've got a can of pumpkin in the pantry, skip the baking and make this savory pumpkin pasta sauce recipe instead. It’s easy to make while the pasta cooks!

front view of a plate filled with penne pasta tossed in a creamy pumpkin sauce topped with some parmesan cheese

Creamy Pumpkin Pasta Sauce

Most of us buy canned pumpkin for baking or making pumpkin pancakes, but it's also great in savory recipes like this pumpkin pasta sauce or even pumpkin chili. If you've got an open can around, this is your sign to use it for dinner.

The pumpkin purée gives the sauce a smooth and velvety texture and subtle earthiness that pairs perfectly with the salty Parmesan. The best part? It comes together while the pasta cooks for a meal that’s ready in a flash.

Ingredients

This creamy pumpkin pasta sauce begins with olive oil, garlic, and pumpkin purée (not pie filling) as its base. The half-and-half and milk make it creamy and rich, while the pasta water thins it out. A pinch of salt and nutmeg enhances the warm fall flavors, and plenty of grated Parmesan cheese makes the sauce perfectly cheesy and smooth, coating your favorite pasta shape.

How to Make Pumpkin Pasta Sauce

You’ll find detailed steps and even a quick video in the recipe card. Essentially, while the pasta cooks, you’ll prepare the sauce by sautéing the garlic first, then adding the other ingredients to create a cheesy, smooth sauce that will simmer for about 5 minutes before it’s tossed with the cooked pasta.

overhead view of plate filled with penne pasta tossed in a creamy pumpkin sauce topped with some parmesan cheese and showing the rest of the recipe inside a skillet (not served)

Variations

This pumpkin sauce is great as is. However, I sometimes use protein pasta or add cooked rotisserie chicken to the sauce for more protein. You can add steamed veggies (already warm) to the simmering sauce, or chop up a few handfuls of spinach, which only needs 2 minutes to cook.

Easy & Creamy Pumpkin Pasta Sauce

overhead view of plate filled with penne pasta tossed in a creamy pumpkin sauce topped with some parmesan cheese

Servings: 6

Cook Time: 25

Total Time: 25

A luxurious and savory pumpkin pasta sauce made with simple ingredients that's ready in 10 minutes.

4.97 from 28 votes

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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

I like to combine 1 cup half-and-half with ½ cup whole milk when making this sauce. Using only half a half yields a richer and thicker sauce, which may require additional pasta water to coat the pasta evenly. Using only milk tends to yield a runnier/thinner sauce. However, know that there’s no right or wrong way of doing it; it just depends on how thick and creamy you like your pasta sauce.