This 30-minute creamy pumpkin pasta features velvety pumpkin puree, a splash of heavy cream, and a hint of spice! It's the ultimate weeknight dinner for fall.
This easy pumpkin pasta sauce is creamy and cheesy, with a subtle heat! Think of it as a fun twist on classic vodka sauce, but with pumpkin instead of tomato. Best of all, it's a quick weeknight dinner that comes together in just about 30 minutes.
As an Amazon associate I earn from qualifying purchases. This website may contain affiliate links. For more information, please see my privacy policy.
As soon as fall rolls around, I can guarantee I'll be making ALL the pumpkin recipes, like my garlic pumpkin cheesy bread and this wonderful creamy pumpkin pasta recipe. The pumpkin adds an earthy, comforting flavor, balanced nicely with garlic, onion, chili flakes, and heavy cream.
Inspired by the classic spicy vodka pasta, I cook down the pumpkin (like you would tomato paste), then deglaze with a splash of vodka to bring a little heat. It's unconventional, but yields a delicious sauce! The resulting dish is cozy and rich, almost like an alfredo, and it's truly perfect way to usher in the cooler weather.
Vodka: Like a classic vodka sauce, vodka adds a bit of "heat" and extra flavor to the dish. However, you can substitute it with vegetable broth if desired.
Pumpkin Puree: Use canned pureed pumpkin or fresh pumpkin puree, just avoid buying "pumpkin pie filling" which has added sugar and spices in it! If using homemade pumpkin puree, use 1 cup puree instead of ¾ cup.
Heavy Cream: Cream is the secret to achieving such a comforting sauce. Unfortunately, half-and-half will curdle when boiled, so I don't recommend it as a substitute.
Pasta: I prefer a short cut, like pipette rigate, rigatoni, radiatore, or fusilli. This would be great with homemade orecchiette too!
For a full list of ingredients and quantities, refer to the recipe card.
Tasty Variations
There are lots of ways to play around with this recipe! Here are some of my favorite variations:
Instead of red pepper flakes, use 1 ½ - 2 teaspoons calabrian chili paste or gochujang paste.
Swap out the pumpkin for butternut squash puree. You can buy frozen butternut squash, reheat it, then puree it.
How to Make This Creamy Pumpkin Pasta Sauce Recipe
Step 1: Bring a large pot of salted water to a boil. Cook pasta until just before al dente. Make sure to reserve some pasta water to thin out the sauce.
Step 2: Meanwhile, set a large skillet over medium-low heat and saute the olive oil with the garlic and red chili flakes until aromatic. Add the onion, and cook for 7 - 8 minutes until softened and translucent.
Step 3: Over medium heat, add pumpkin puree and cook until it begins to stick to the sides of the pan and caramelizes slightly.
TIP: Cooking down the pumpkin puree helps removes excess moisture and concentrates the flavors.
Step 4: Add vodka (if using). Simmer for 2 - 3 minutes, until most of the liquid evaporates and the smell dissipates. Whisk in cream and simmer for a few minutes over medium-low heat.
Step 5: Stir in cooked pasta and parmesan cheese. If the sauce seems thick, you can loosen it with a bit of pasta water. Make sure to season it with a nice pinch of salt and a generous grind of black pepper.
Step 6: Divide amongst serving bowls, top with fresh herbs and cheese, and enjoy!
Expert Tips
For an extra creamy and smooth sauce, make sure to *very* finely dice the onion. Alternatively, blend the sauce before tossing with pasta.
Don't skip the step of really cooking down the pumpkin puree. You want the sauce to stick to the sides of the pan and slightly caramelize to concentrate the flavors, so don't turn down the heat!
Reserve some pasta water. Pasta water has two functions: (1) it thins out the sauce and (2) it helps the sauce cling to the noodles. For more tips, check out my guide on how to properly cook pasta.
Storage Instructions
Store leftover pasta in an airtight container in the fridge for 2 - 3 days. Reheat on the stove with a splash of milk or cream to achieve a creamy sauce.
Recipe FAQs
Can I make this dish vegan?
I haven’t tried it myself, but I’ve heard feedback that you can, indeed, make a delicious vegan pumpkin pasta sauce from this recipe. To make a vegan version, you can sub the cream for cashew cream or coconut milk.
Is pumpkin puree just canned pumpkin?
Yes! Canned pumpkin and pumpkin puree are both 100% steamed, cooked pumpkin. Canned pumpkin doesn't contain any spices, sugar, or other additives.
My pasta sauce is too thick. What can I do to thin it out?
This can happen if the sauce reduces too much or your pumpkin puree is on the thicker side. To fix this, add a splash of pasta water at a time to loosen up the sauce.
This 30-minute creamy pumpkin pasta features velvety pumpkin puree, a splash of heavy cream, and a hint of spice! It's the ultimate weeknight dinner for fall.
¾cupcanned pumpkin puree, or 1 cup fresh pumpkin puree
¼cupvodka, or vegetable broth for a non-alcoholic version
1cupheavy cream, warmed to room temperature to prevent the sauce from breaking
½cuploosely packed grated parmigiano-reggiano cheese, plus more for topping
A handful of basil leaves or chopped flat-leaf parsley, for garnish
Instructions
Cook the pasta: Bring a large pot of salted water to a boil. Cook 8 ounces dried short pasta according to package instructions until just before al dente. Reserve 1 cup pasta water, then drain pasta.
Saute the aromatics: Meanwhile, set a large skillet with 3 tablespoons extra-virgin olive oil over medium-low heat. Add 4 medium garlic cloves, minced, and ½ teaspoon red chili flakes, and saute for 1 minute until aromatic.Add 1 medium onion, diced, and saute for 7 - 8 minutes until soft and translucent. Season with Salt and black pepper.Note: If the bottom of the pan begins to brown, you can gently scrape the bits with a wooden spoon.
Cook down the pumpkin: Over medium heat, add ¾ cup canned pumpkin puree and cook down for about 3 - 4 minutes, stirring frequently until any remaining moisture evaporates from the puree.Note: You will know the moisture has evaporated when the puree begins to stick to the sides of the pan. It may also start caramelizing and turning light-brown at the bottom of the pan -- this is good!
Add vodka: Add ¼ cup vodka (or vegetable broth). Let simmer for 2 - 4 minutes, until most of the liquid evaporates and the smell dissipates.
Simmer cream: Reduce the heat to medium-low, then stir in 1 cup heavy cream. Simmer for 5 minutes (or until thick enough to coat the back of a wooden spoon).
Add the pasta: Season pumpkin sauce with salt and pepper and reduce heat to low. Using a slotted spoon, transfer pasta to the sauce. Add ½ cup loosely packed grated parmigiano-reggiano cheese and stir pasta into sauce. Loosen the sauce with a few tablespoons of pasta water, then simmer for 1 - 2 minutes until sauce looks glossy and clings to the pasta. Season again with salt and pepper as needed.
Serve: Divide among serving bowls, and top with fresh herbs and additional cheese if desired.
Video
Notes
For an extra creamy and smooth sauce, make sure to *very* finely dice the onion. Alternatively, blend the sauce before tossing with pasta.
Storage and Reheating: Store leftover pasta in an airtight container in the fridge for 2 - 3 days. Reheat on the stove with a splash of milk or cream to achieve a creamy sauce.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
I founded the Home Cooking Collective, which offers a diverse collection of cozy, flavorful, small-batch recipes made from scratch. Let's cook together!
I founded the Home Cooking Collective, which offers a diverse collection of cozy, flavorful, small-batch recipes made from scratch. Let's cook together!
What a cozy and delicious meal! I loved the richness of flavor and the slight heat that brings it all together! Yum!
Thank you so much! Happy to hear you enjoyed it.
Delicious. Even the husband who doesn't like pumpkin really liked it.
Love to hear that! Thanks so much for trying out the recipe 🙂