Pumpkin Pasta brings together cozy, creamy flavors and simple ingredients to create a dish that’s as satisfying as it is easy to make. You’ll love how quickly it comes together, making it perfect for busy weeknights or anytime you need a comforting meal without a lot of fuss. With its creamy pumpkin sauce and delicious toppings, it’s a crowd-pleaser you’ll want to add to your regular rotation.

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For me, Pumpkin Pasta shines brightest during fall gatherings and Thanksgiving potlucks. It’s the kind of recipe that feels special enough for the holidays but is easy enough to whip up on any regular evening. I love how it fits right in with seasonal favorites and offers a hearty option that everyone, even vegetarians, can enjoy.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

Ingredients arranged for a pumpkin pasta dish include penne, pumpkin puree, shallot, garlic, rosemary, nutmeg, olive oil, vegetable broth, pumpkin seeds, sage leaves, heavy cream, and Parmesan cheese. — Pumpkin Pasta Ingredients. Photo Credit: Hungry Cooks Kitchen

How to Make Pumpkin Pasta with Step-by-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

This creamy Pumpkin Pasta comes together quickly, and with just a few simple steps, you’ll have a cozy, satisfying dish on the table in no time.

Cook the pasta

Start by boiling a big pot of salted water and cooking the penne until it’s just al dente. This keeps the pasta firm enough to hold up to the sauce.

Cooked rigatoni pasta draining in a metal colander over a bowl, surrounded by kitchen items and seeds. — Cook the pasta according to the package’s instructions.

Before draining, scoop out about ½ cup of pasta water—it’s liquid gold for adjusting your sauce later. Drain the rest and set the pasta aside.

Sauté the aromatics

Heat up the olive oil in a large pot over medium-high heat. Add the chopped shallot and cook for about 2 minutes, letting it soften and turn slightly golden.

A black frying pan with sautéing chopped garlic and onions. Fresh herbs and pumpkin seeds are nearby. — Sauté the onion and garlic.

A frying pan with chopped onions, herbs, and a dollop of orange pumpkin puree, surrounded by ingredients like pumpkin seeds and spices. — Stir in the pumpkin puree and vegetable broth.

A frying pan containing mashed orange vegetables with a wooden spoon, surrounded by ingredients like pepitas and herbs on the counter. — Give a quick stir and cook for a minute.

Add the minced garlic and fresh rosemary next, giving it all a quick stir. Cook for just a minute—don’t walk away! The garlic should smell amazing, not burned.

Build the creamy sauce

Now it’s time to bring the magic. Stir in the pumpkin puree and vegetable broth, mixing until smooth.

A pan of pumpkin soup topped with cream and spices, stirred with a wooden spoon. Pumpkin seeds and herbs are nearby on a gray surface. — Add the heavy cream and season with salt, pepper, and nutmeg.

A skillet filled with thick, creamy pumpkin soup. Nearby are scattered ingredients, including a white pepper grinder, green pumpkin seeds, and fresh herbs. — Stir and simmer for a few minutes.

Add the heavy cream and season with salt, pepper, and a pinch of nutmeg to bring warmth to the dish. Let the sauce simmer for a few minutes so the flavors meld into something irresistible.

Combine everything

Add your cooked pasta to the sauce, followed by the grated Parmesan. Stir it all together, coating every piece of pasta with that creamy goodness.

Uncooked rigatoni pasta in a creamy orange sauce in a black pan. Surrounding ingredients include seeds, herbs, a wooden spoon, and a pepper grinder. — Add your cooked pasta to the sauce, followed by the grated Parmesan.

A skillet filled with rigatoni pasta coated in a creamy yellow sauce. Nearby are a pepper grinder, a bowl of seeds, and herbs. — Stir well until every piece of pasta is coated.

If the sauce feels too thick, use a splash of your reserved pasta water to thin it out until it’s just right.

Garnish and serve

Dish up the pasta into bowls and top with toasted pumpkin seeds, crispy sage leaves, and extra Parmesan cheese for the ultimate finishing touch.

Serve it warm, and enjoy every creamy, flavorful bite!

Two bowls of rigatoni in creamy sauce garnished with herbs and seeds. Hands holding and serving from the bowls. Herbs and grated cheese in small bowls nearby. — Top with toasted pumpkin seeds, crispy sage leaves, and extra Parmesan cheese before serving.

Recipe Notes and Expert Tips

Here are my best tips to make this dish as easy and delicious as possible:

Pasta Perfection: Cook your pasta until al dente—it should still have a bit of bite. This keeps it from turning mushy when mixed with the sauce.
Use Fresh Ingredients: Fresh rosemary and garlic make a huge difference in flavor compared to dried.
Canned Pumpkin Works: Make sure to use pure pumpkin puree, not pumpkin pie filling. The latter has added sugar and spices that you don’t want here.
Lighten It Up: Swap the heavy cream for half-and-half or a non-dairy cream if you want a lighter version.
Nutmeg Is Key: Just a pinch of nutmeg ties everything together without overpowering the dish.
Silky Sauce Trick: Reserved pasta water isn’t just extra—it’s essential for loosening the sauce and adding that luxurious texture.
Garnish Like a Pro: Toasted pumpkin seeds and crispy sage not only look great but add crunch and depth of flavor.

A bowl of pasta with creamy sauce, garnished with sage leaves and pumpkin seeds. A spoon is placed on the bowl. Small bowls of grated cheese and more seeds are nearby. — Pumpkin Pasta. Photo Credit: Hungry Cooks Kitchen

How to Store Leftover Pumpkin Pasta

Got leftovers? Storing Pumpkin Pasta is easy, and it reheats beautifully when done right. If you’re planning to enjoy it within a few days, pop it into an airtight container and keep it in the fridge for up to 3 days.

When you’re ready to eat, warm it up gently on the stovetop or in the microwave. Add a splash of water, broth, or cream as it heats to bring the sauce back to its creamy glory.

Want to save some for later? Let it cool completely before transferring it to a freezer-safe container or bag. It’ll keep well for up to 3 months.

When reheating from frozen, thaw it overnight in the fridge, then warm it up and refresh the sauce with a little extra liquid. Perfect for busy nights when you need something comforting and homemade!

What to Serve With Pumpkin Pasta

This rich, creamy pasta pairs beautifully with a crisp, refreshing side. A simple green salad with a tangy vinaigrette is a great option, or go for roasted vegetables like Brussels sprouts or carrots.

Garlic bread or a warm loaf of sourdough also works perfectly to soak up every drop of the sauce.

A bowl of rigatoni pasta with creamy sauce, garnished with herbs and seeds. A spoon rests on the side. Small bowls of seeds and grated cheese are visible in the background. — Pumpkin Pasta. Photo Credit: Hungry Cooks Kitchen

More Easy Pasta Recipes for You to Try at Home

I’ve got plenty of other pasta recipes you’ll love, perfect for weeknights or special occasions.

Best Creamy Pumpkin Pasta Recipe

Pumpkin Pasta is the ultimate cozy comfort food, blending creamy pumpkin sauce with simple, fresh ingredients for a dish that’s easy to love. It comes together quickly, making it perfect for busy weeknights or those moments when you just need something warm and satisfying on the table fast. Whether you’re serving it up at a festive Thanksgiving potluck or enjoying a quiet dinner at home, it fits seamlessly into any fall-inspired menu. With its crowd-pleasing flavors and versatility, this is one recipe you’ll keep coming back to all season long.

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Prep Time: 15

Cook Time: 25

Total Time: 40

Course: Lunch, Main Course

Cuisine: American

Keyword: Pumpkin Pasta

Servings:

Calories: 636kcal

Ingredients

1 pound penne pasta
1 tablespoon olive oil
1 large shallot chopped
2 tablespoons garlic cloves minced
1 teaspoon fresh rosemary chopped
1 cup pumpkin puree
1 cup vegetable broth
½ cup heavy cream
Salt and pepper to taste
Pinch nutmeg
½ cup freshly grated parmesan cheese plus more for serving

For Garnish:

Pumpkin seeds
Sage leaves

US Customary – Metric

Instructions

Bring a large pot of salted water to a boil. Cook the penne pasta until it’s al dente, following the package instructions. Before draining, reserve ½ cup of pasta water and set it aside. Drain the remaining water, and set the cooked pasta aside.
1 pound penne pasta, 1 tablespoon olive oil
In a large pot or deep skillet, heat the olive oil over medium-high heat. Add the chopped shallot and sauté for about 2 minutes until softened and translucent. Stir in the minced garlic and fresh rosemary, cooking for about 1 minute until fragrant.
1 large shallot, 2 tablespoons garlic cloves, 1 teaspoon fresh rosemary
Add the pumpkin puree and vegetable broth to the pot. Stir until the mixture is smooth and well-combined. Reduce the heat to medium and pour in the heavy cream. Season with salt, pepper, and a pinch of nutmeg. Let the sauce simmer for a few minutes to develop the flavors.
1 cup pumpkin puree, 1 cup vegetable broth, ½ cup heavy cream, Salt and pepper, Pinch nutmeg
Add the cooked pasta to the sauce, followed by the grated Parmesan cheese. Stir until the pasta is evenly coated in the sauce. If the sauce is too thick, add the reserved pasta water a little at a time until the consistency is just right.
½ cup freshly grated parmesan cheese
Serve the pasta warm, garnished with toasted pumpkin seeds, crispy sage leaves, and extra Parmesan cheese.
Pumpkin seeds, Sage leaves

Notes

Pasta Perfection: Cook your pasta until al dente—it should still have a bit of bite. This keeps it from turning mushy when mixed with the sauce.
Use Fresh Ingredients: Fresh rosemary and garlic make a huge difference in flavor compared to dried.
Canned Pumpkin Works: Make sure to use pure pumpkin puree, not pumpkin pie filling. The latter has added sugar and spices that you don’t want here.
Lighten It Up: Swap the heavy cream for half-and-half or a non-dairy cream if you want a lighter version.
Nutmeg Is Key: Just a pinch of nutmeg ties everything together without overpowering the dish.
Silky Sauce Trick: Reserved pasta water isn’t just extra—it’s essential for loosening the sauce and adding that luxurious texture.
Garnish Like a Pro: Toasted pumpkin seeds and crispy sage not only look great but add crunch and depth of flavor.

Nutrition

Tried this recipe?Let us know how it was!

About the Author

A woman with long brown hair is smiling and standing with her arms crossed. She is wearing a sleeveless, black and white diamond-patterned dress.

Hey there! I’m Mandy

Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.

She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.

She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.

Best Creamy Pumpkin Pasta Recipe

Ingredients You’ll Need