Name: Creamy Pumpkin Pasta Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 12 oz pasta of choice (penne, rigatoni, linguine, etc.); 1 tbsp olive oil or butter; 2 cloves garlic, minced; ½ small onion, finely chopped; 1 cup canned pumpkin purée (not pumpkin pie filling); ½ cup vegetable or chicken broth; ½ cup heavy cream, half-and-half, or coconut milk; ¼ cup grated Parmesan cheese; ⅛ tsp ground nutmeg; Salt and black pepper, to taste; Optional: fresh sage or thyme for garnish

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This creamy pumpkin pasta sauce is rich, silky, and full of cozy fall flavor. I love how it transforms a simple bowl of pasta into a warm, comforting meal with just a handful of ingredients. It’s creamy without being heavy and has that subtle sweetness from pumpkin that pairs so well with herbs and garlic.

Why You’ll Love This Recipe

I love how fast and versatile this sauce is. It’s ready in under 20 minutes and works with any pasta I have on hand. It’s great for weeknights when I want something quick, but still crave something seasonal and satisfying. I can also make it dairy-free or add protein to turn it into a complete meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Canned pumpkin purée (not pumpkin pie filling)
Olive oil or butter
Garlic (minced)
Onion (finely chopped)
Vegetable or chicken broth
Heavy cream, half-and-half, or coconut milk
Parmesan cheese (grated)
Ground nutmeg
Salt
Black pepper
Pasta of choice (penne, rigatoni, linguine, etc.)
Optional: fresh sage or thyme for garnish

Directions

I cook the pasta according to package directions and set aside, reserving a bit of pasta water.
In a skillet, I heat olive oil or butter and sauté the onion until soft, then add garlic and cook for 1 minute.
I stir in the pumpkin purée, broth, cream, nutmeg, salt, and pepper.
I let the sauce simmer for about 5–7 minutes until it thickens slightly and the flavors blend.
I stir in the grated Parmesan and adjust seasoning as needed.
I toss the cooked pasta into the sauce, adding a splash of reserved pasta water if needed to loosen it up.
I serve warm, garnished with extra cheese or fresh herbs.

Servings and timing

This recipe makes about 4 servings.
It takes 10 minutes to prep and 10 minutes to cook—ready in 20 minutes total.

Variations

Sometimes I add sautéed mushrooms, spinach, or cooked sausage for extra texture and heartiness. I’ve also used coconut milk for a dairy-free version or stirred in a spoonful of cream cheese for extra richness. For spice, I add a pinch of red pepper flakes or smoked paprika.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the pasta and sauce on the stovetop with a splash of milk or broth to loosen it. I don’t recommend freezing it with pasta, but the sauce alone freezes well for up to a month.

FAQs

Can I use fresh pumpkin?

Yes, I roast and purée it first. I just make sure it’s smooth and not too watery before adding to the sauce.

Is this sauce sweet?

It has a natural sweetness from the pumpkin, but it’s balanced by garlic, onion, cheese, and spices.

What pasta works best?

I like short, ridged pasta like rigatoni or penne, but it also coats long noodles like fettuccine beautifully.

Can I make it vegan?

Yes, I use olive oil, veggie broth, coconut milk, and skip the cheese or use a plant-based option.

Can I make it ahead of time?

Definitely. I store the sauce on its own and mix with freshly cooked pasta when ready to serve.

Conclusion

This creamy pumpkin pasta sauce is a simple, flavorful way to bring autumn to the dinner table. It’s cozy, versatile, and perfect for when I want a comforting pasta dish that’s a little different but just as satisfying.