Creamy Pumpkin Pasta Sauce (Quick & Easy!)

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.
5 from 2 votes

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.

Bowl of creamy pumpkin pasta with herbs and cheese on top of a kitchen towel.
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.

Why This Recipe Works

  • It's fast. Dinner's on the table in 30 minutes!
  • It's convenient. More than half of the ingredients are staple pantry items, so you can forgo a trip to the grocery store.
  • It's delicious. Reader Christina gave this a 5-star review, saying "Delicious. Even the husband who doesn't like pumpkin really liked it."

Looking for more creamy pasta recipes? Try my mushroom pappardelle pasta, salmon pasta without cream, or lemon pesto.

Ingredient Notes

Ingredients laid out to make pumpkin pasta.
  • 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.
  • For a more earthy flavor profile, crisp up some fresh sage leaves instead of basil or parsley.

How to Make This Creamy Pumpkin Pasta Sauce Recipe

YouTube video

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.

Sauteed onions, garlic, and red chili flakes in a french oven.

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.

Pumpkin puree sauteed in a french oven with a wooden spoon.

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.

Creamy pumpkin pasta sauce in a french oven with a wooden spoon.

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.

Pasta in a pumpkin sauce with a wooden spoon in a french oven.

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

Bowl of pumpkin pasta with bowls of herbs and cheese in the background.

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.

What can I do with leftover canned pumpkin puree?

Leftover pumpkin puree can be used to make garlic pumpkin cheesy bread, pumpkin cream cold foam, or soft and fluffy pumpkin pancakes.

Did you try this recipe?

I would love to hear your feedback! Be sure to rate the recipe and leave a comment below.

For even more cozy recipes, be sure to subscribe to my newsletter.

Happy eating! Love, Karishma
The Recipe
Bowl of creamy pumpkin pasta with herbs and cheese on top.

Creamy Pumpkin Pasta Sauce

5 from 2 votes
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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yields 4 servings

Ingredients 

  • 8 ounces dried short pasta, such as rigatoni, fusilli, or pipette rigate
  • 3 tablespoons extra-virgin olive oil
  • 4 medium garlic cloves, finely minced
  • ½ teaspoon red chili flakes, use half for a milder sauce
  • 1 medium onion, very finely diced
  • Salt and black pepper
  • ¾ cup canned pumpkin puree, or 1 cup fresh pumpkin puree
  • ¼ cup vodka, or vegetable broth for a non-alcoholic version
  • 1 cup heavy cream, warmed to room temperature to prevent the sauce from breaking
  • ½ cup loosely 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

YouTube 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.
 

Nutrition

Calories: 625kcal | Carbohydrates: 53g | Protein: 14g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 78mg | Sodium: 247mg | Potassium: 358mg | Fiber: 4g | Sugar: 6g | Vitamin A: 8207IU | Vitamin C: 5mg | Calcium: 186mg | Iron: 2mg

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.

Smiling cook chopping vegetables.
Welcome! I'm Karishma

I founded the Home Cooking Collective, which offers a diverse collection of cozy, flavorful, small-batch recipes made from scratch. Let's cook together!

Smiling cook chopping vegetables.
Welcome! I'm Karishma

I founded the Home Cooking Collective, which offers a diverse collection of cozy, flavorful, small-batch recipes made from scratch. Let's cook together!

Add a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




4 Comments

  1. What a cozy and delicious meal! I loved the richness of flavor and the slight heat that brings it all together! Yum!