The Ultimate Creamy Pumpkin Pasta: A Taste of Autumn in Every Bite
Get ready to experience a Pumpkin Pasta Recipe like no other! This exquisite dish is designed to be ultra-creamy, bursting with authentic fall flavors, and elevated by the most addictive crunchy topping. It’s the perfect comforting meal to welcome the crisp air and changing leaves of autumn.
From the Author: My Favorite Fall Pasta
The Pasta That Truly Tastes Like Fall
This pumpkin pasta recipe is, hands-down, my absolute favorite fall pasta dish. I find myself thinking about it and craving it throughout the entire year! While there’s certainly nothing stopping me from whipping up this delightful meal in the middle of July, it truly doesn’t hit the same way it does when the air turns crisp and the leaves begin their vibrant transformation.
For me, this dish signifies the official start of fall. It perfectly embodies everything I love about the season: the crisp weather, the desire for cozy meals, and comforting, rich flavors, all beautifully wrapped up in a single, satisfying bowl. The pumpkin Alfredo sauce is incredibly rich and velvety, offering a luxurious texture that coats every piece of pasta. And that crunchy sage topping? It’s nothing short of unreal – an essential element that adds a delightful textural contrast and an aromatic burst of flavor that completes the dish.
If you decide to make just one pasta dish from my collection this year, let it be this one, especially right when those first hints of autumn appear. From my perspective, this really is the best time of year to savor such a wonderfully balanced and flavorful meal!
Why This Creamy Pumpkin Pasta Will Become Your New Fall Favorite
What sets this creamy pumpkin pasta apart from other recipes? It’s more than just a seasonal dish; it’s an experience. Here’s why you’ll fall in love with it:
- Unbelievably Creamy Texture: Our pumpkin Alfredo sauce is meticulously crafted to be silken smooth and incredibly rich, clinging perfectly to every noodle.
- Bursting with Autumn Flavors: Beyond just pumpkin, the sauce incorporates aromatic garlic, savory onion, and hints of sage, creating a complex flavor profile that screams fall.
- The Irresistible Crunchy Topping: This isn’t just an optional garnish; it’s a game-changer! Golden, toasted panko breadcrumbs infused with fresh sage and Parmesan add a much-needed textural contrast that takes this dish from great to extraordinary.
- Quick & Easy Preparation: Despite its gourmet taste, this pumpkin pasta can be on your table in just about 30 minutes, making it ideal for busy weeknights or impromptu gatherings.
- Perfectly Balanced: It’s hearty and satisfying without being overly heavy, striking the perfect balance between comfort food and refined dining.
Essential Ingredients for Your Creamy Pumpkin Pasta
Crafting the perfect pumpkin pasta starts with selecting the right components. Here’s a breakdown of the key ingredients and why they are vital to achieving that unforgettable flavor and texture:
| Ingredient(s) | Notes for Best Results |
|---|---|
| Butter or Olive Oil | Use unsalted butter for a rich, deep flavor in both the sauce and the crunchy topping. If you’re looking to reduce fat slightly, you can substitute 1 tablespoon of olive oil for the butter when sautéing the aromatics. |
| Onion and Garlic | These aromatic staples form the savory foundation of our sauce. Finely diced red onion or thinly sliced shallots are excellent choices, offering a milder, sweeter flavor than yellow onions, which pairs beautifully with the pumpkin. Freshly minced garlic is crucial for a bright, pungent kick. |
| Canned Pumpkin Purée | For convenience and consistent results, canned pumpkin purée is your best friend. There’s absolutely no need to go through the extra step of roasting a pumpkin. Just ensure you’re using 100% pure pumpkin purée, not pumpkin pie mix, which contains added spices and sweeteners. |
| Chicken Broth | Chicken broth is key to achieving the perfect sauce consistency without relying solely on heavy cream. It helps to stretch and thin the sauce, allowing the flavors to meld beautifully while maintaining a luscious, smooth texture. Vegetable broth can be used for a vegetarian option. |
| Heavy Cream | Heavy cream is essential for the luxurious richness and creamy mouthfeel of the pumpkin Alfredo sauce. Don’t skimp on this ingredient if you want that truly indulgent texture. |
| Parmesan Cheese | Using freshly grated Parmesan cheese is non-negotiable for superior flavor, melt, and accurate saltiness. Pre-grated varieties often contain anti-caking agents and can be excessively salty, preventing them from melting smoothly into the sauce. Grate it from a block just before adding. |
| Rigatoni Pasta | Rigatoni is an excellent choice for this recipe due to its wide, ridged tubes that perfectly capture and hold the rich, creamy pumpkin sauce. Other sturdy pasta shapes like penne, ziti, or cavatappi would also work well. Remember to reserve some pasta cooking water! |
Quick Tip: Selecting the Right Canned Pumpkin
Always use 100% pure pumpkin purée, not pumpkin pie mix. The label on the can should explicitly list only “pumpkin” as the ingredient. Pumpkin pie mix contains added sugars, spices, and sometimes other ingredients that will drastically alter the flavor profile of your savory pasta dish.
The Magic of the Crunchy Sage Topping
While the creamy pumpkin sauce is undoubtedly the star, the crunchy sage topping is its perfect counterpart. This simple addition elevates the entire dish, providing a much-needed textural contrast and an aromatic flourish that makes every bite exciting. Toasted panko breadcrumbs, fragrant fresh sage, and a sprinkle of Parmesan create a golden, savory crunch that you’ll want to put on everything!
Storing and Reheating Your Pumpkin Pasta
Storage Guidelines
This pumpkin pasta recipe is truly at its best when served immediately after mixing the sauce and pasta. The sauce will be at its creamiest, and the pasta perfectly al dente.
However, leftovers can be stored. Transfer any remaining pasta to an airtight container and refrigerate for up to 3-4 days. When reheating, the sauce will likely have thickened considerably. To bring it back to life and restore its creamy texture, add a splash of heavy cream or chicken broth (or even a little reserved pasta water if you have it) as you gently warm it on the stovetop or in the microwave. Stir frequently until heated through and the sauce loosens up again. While the pasta might be softer than when freshly made, the flavors will still be wonderfully satisfying. Please note that due to the dairy content and pasta, this recipe does not freeze well.
Creamy Pumpkin Pasta Recipe
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Pumpkin Pasta
Chelsea Lords
Say hello to your new favorite fall dinner. This Pumpkin Pasta is creamy, savory, and finished with a crunchy topping you’ll want on everything.
20 minutes
10 minutes
30 minutes
6 servings
Video Tutorial
Watch a video tutorial for this recipe here.
(Original video meta: Upload Date: 2025-09-12T21:03:27+00:00, Name: Pumpkin Pasta Recipe, Description: A Pumpkin Pasta Recipe like you’ve never had it before! It’s ultra creamy, full of fall flavor, and topped with the most addictive crunchy topping.)
Equipment
- Medium nonstick pan
Ingredients
- 2 tablespoons unsalted butter
- 1 cup finely diced red onion
- 1 tablespoon minced garlic
- 1 (16-ounce) package rigatoni pasta plus pasta cooking water
- 1 cup pumpkin see note 1
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese see note 2
- Salt and pepper to taste
Optional Crunchy Topping
- 3 tablespoons unsalted butter
- 3 sprigs fresh sage optional, for aroma
- 3/4 cup panko breadcrumbs
- 1/4 cup freshly grated Parmesan cheese
Instructions
- Melt 3 tablespoons butter in a medium nonstick pan over medium heat. Add the fresh sage sprigs and stir for about 30 seconds to infuse the butter with its aroma. Then, add the panko breadcrumbs and a small pinch of salt. Stir constantly to ensure even toasting until the breadcrumbs are beautifully golden brown and crispy. Be sure to watch closely to prevent burning, as panko can toast quickly.
- Immediately transfer the toasted breadcrumbs to a clean bowl to stop the cooking process. Once they have cooled slightly, discard the sage sprigs and stir in the 1/4 cup of freshly grated Parmesan cheese. Set this irresistible crunchy topping aside.
- Bring 12 cups of water to a rolling boil in a large pot. Once boiling vigorously, stir in 1 tablespoon of fine sea salt and add the rigatoni pasta. Cook the pasta according to the package directions until it is al dente. This typically means firm to the bite, not mushy. Before draining, make sure to scoop out at least one mug (about 1 cup) of the starchy pasta water and set it aside. This reserved water is your secret weapon for adjusting sauce consistency later. Do not rinse the pasta after draining; its starch helps the sauce cling better.
- While the pasta is cooking, melt 2 tablespoons of butter in a large pot or Dutch oven over medium heat. Add the finely diced red onion and sauté, stirring occasionally, until it becomes softened and translucent, which should take about 4 to 5 minutes. Stir in the minced garlic and cook for an additional 30 seconds until it becomes fragrant. Be careful not to burn the garlic.
- Pour in the chicken broth and add the canned pumpkin purée to the pot. Whisk vigorously until the mixture is completely smooth and no lumps remain. Reduce the heat to low, then stir in the heavy cream and the 1/2 cup of freshly grated Parmesan cheese until well combined. Season the sauce to taste with salt and pepper. I recommend starting with about 1 teaspoon of salt and 1/2 teaspoon of black pepper, then adjust as needed. Allow the sauce to simmer gently, stirring occasionally, until it thickens slightly (refer to Note 3 below for a thickness test).
- Once the sauce is ready and the pasta is drained (after reserving water), dump the hot, drained pasta directly from the colander into the pot with the pumpkin sauce. Gently toss the pasta with the sauce for about 2 minutes. This ensures the sauce emulsifies and beautifully coats every single noodle, rather than pooling at the bottom of the pot. If at any point the sauce appears too thick or needs loosening, add a splash of that reserved pasta water, one tablespoon at a time, until you reach your desired consistency.
- Divide the creamy pumpkin pasta among individual serving bowls. Generously top each portion with a spoonful (or more!) of the crunchy sage and Parmesan topping. Serve immediately and enjoy your comforting taste of fall!
Recipe Notes for Success
Note 1: Pure Pumpkin Purée Only: Reiterate, for the best savory flavor, ensure you are using 100% pure pumpkin purée. Pumpkin pie filling is sweetened and spiced, which will not work for this recipe. Measure out exactly 1 cup; you likely won’t use the whole can.
Note 2: Freshly Grated Parmesan: The quality of your Parmesan makes a huge difference. Pre-grated cheese often has cellulose added, which hinders melting and can make the sauce gritty. It’s also often saltier. For a silky-smooth sauce and authentic flavor, always grate a block of Parmesan cheese yourself. Use the small holes of a box grater or a microplane for ultra-fine shreds that melt seamlessly.
Note 3: Testing Sauce Thickness: To confirm your pumpkin sauce has thickened enough, dip a clean spoon into the sauce. Remove the spoon and run your finger across the back of it. If the line your finger leaves stays visible and doesn’t immediately run back together, your sauce is ready to coat the pasta beautifully.
Note 4: The Power of Pasta Water: Don’t forget to save that pasta water! It’s rich in starch, which helps to bind the sauce to the pasta and achieve that desirable creamy, emulsified texture. It’s your secret ingredient for perfect consistency.
Nutrition Information
Serving: 1 serving | Calories: 607kcal | Carbohydrates: 70g | Protein: 18g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 80mg | Sodium: 420mg | Potassium: 372mg | Fiber: 4g | Sugar: 6g | Vitamin A: 7329IU | Vitamin C: 4mg | Calcium: 229mg | Iron: 2mg
Nutrition information is automatically calculated and should be used as an approximation.
Loved this recipe? Leave a comment below and share your thoughts!
Delicious Ways to Use Leftover Pumpkin Purée
Often, a can of pumpkin purée yields more than a single recipe requires. Don’t let that precious extra pumpkin go to waste! Here are some fantastic recipes where you can put your leftover pumpkin to good use:
More Pumpkin-Inspired Recipes:
Breakfast
Pumpkin Scones Recipe
Soups And Stews
Pumpkin Soup (Using Canned Pumpkin!)
Desserts
Pumpkin Coffee Cake Recipe
Desserts
Pumpkin Cheesecake Bars
Creative Variations for Your Pumpkin Pasta
Customize Your Creamy Pumpkin Pasta
One of the best things about this pumpkin pasta recipe is how easily it can be adapted to suit your tastes or what you have on hand. Don’t be afraid to get creative!
- Pumpkin Pasta with Italian Sausage: For a heartier meal, brown about 1/2 pound of Italian sausage (sweet or spicy, your preference) in a separate pan until fully cooked. Drain any excess fat, then set the sausage aside. Prepare the pumpkin sauce as directed, and just before tossing the pasta, stir the cooked sausage back into the sauce along with the drained pasta.
- Healthy Pumpkin Pasta Sauce: Looking to lighten things up? Swap the heavy cream for full-fat coconut milk. Be aware that coconut milk will impart a subtle sweetness and a hint of coconut flavor, which can be a delicious twist, though different from the original rich creaminess.
- Pumpkin Pasta Vegan Version: To make this recipe completely vegan, use full-fat coconut milk (or a high-quality, unsweetened dairy-free cream alternative) instead of heavy cream. Ensure you also use vegetable broth instead of chicken broth, and substitute the Parmesan cheese with a good quality vegan Parmesan alternative. The crunchy topping can also be made vegan by using vegan butter and vegan Parmesan.
- Italian Pumpkin Pasta Sauce: Enhance the herb flavors by adding 1-2 teaspoons of Italian seasoning blend (which typically includes oregano, basil, thyme, and rosemary) to the sauce along with the pumpkin purée. A pinch of red pepper flakes can also add a nice, subtle warmth.
- Add Vegetables: Feel free to sauté some seasonal vegetables like spinach, chopped kale, mushrooms, or roasted butternut squash along with the onion and garlic for added nutrients and texture.
What to Serve Alongside Your Creamy Pumpkin Pasta
This creamy pumpkin pasta is quite satisfying on its own, but pairing it with a few simple sides can create a truly complete and balanced meal. Here are some complementary ideas:
- A big, refreshing fall salad, perhaps one featuring seasonal ingredients like roasted sweet potatoes, crunchy apples, pecans, and a light vinaigrette. Try this roasted sweet potato and wild rice salad or a butternut squash salad.
- A hearty chunk of crusty bread, perfect for soaking up every last bit of that delicious creamy pumpkin sauce. I highly recommend this easy no-knead bread or these soft and fluffy homemade dinner rolls.
- Some simple roasted vegetables to add a vibrant side and extra nutrients. Favorites include tender roasted broccoli, sweet roasted cauliflower, or even roasted asparagus.
- A lean protein like grilled chicken or seared scallops can also be a great addition if you desire more protein in your meal.
Pro Tips for Perfect Pumpkin Pasta Every Time
Achieving restaurant-quality pumpkin pasta at home is easier than you think with these expert tips:
- Emulsify the Sauce for Cling: The secret to a perfectly coated pasta is to toss the hot, freshly drained noodles directly into the sauce. The residual heat and starch from the pasta help to emulsify the sauce, making it cling beautifully to the noodles instead of pooling at the bottom of the bowl.
- Always Reserve Pasta Water: This is arguably the most important tip for any pasta dish. Before draining your pasta, always scoop out at least a mug (about 1 cup) of the starchy pasta water. This liquid is gold for adjusting the sauce’s consistency; it helps to loosen a too-thick sauce and bind it perfectly to the pasta.
- Easy Reminder for Pasta Water: To avoid forgetting to save pasta water, simply place a mug or measuring cup directly into your colander before you even start boiling the water. This visual cue will ensure you never miss this crucial step.
- Choose the Right Canned Pumpkin: As mentioned, make absolutely certain you’re using 100% pure pumpkin purée, not pumpkin pie filling. The latter is sweetened and spiced and will ruin the savory profile of your dish.
- Grate Your Own Cheese: For the creamiest sauce and best flavor, use freshly grated Parmesan cheese from a block. Pre-grated varieties can be gritty and less flavorful, and they don’t melt as smoothly, sometimes leading to a clumpy sauce.
- Don’t Overcook the Pasta: Cook your rigatoni (or chosen pasta) to al dente according to package directions. It will continue to cook slightly when tossed with the hot sauce, so a firm bite is ideal.
- Taste and Adjust Seasoning: Always taste your sauce before mixing in the pasta and again after. Adjust salt, pepper, and even a pinch of nutmeg if desired, to bring out the best flavors.
Frequently Asked Questions About Pumpkin Pasta
- Can I use fresh pumpkin instead of canned?
- Yes, you can! You’ll need to roast and purée your own pumpkin. Ensure it’s a sugar pumpkin or pie pumpkin for the best flavor and texture. About 1.5-2 pounds of fresh pumpkin typically yields about 1 cup of purée. Using fresh pumpkin will add significant prep time.
- What if my sauce is too thin?
- If your sauce is too thin, you can simmer it gently for a few more minutes to allow it to reduce and thicken. Another trick is to mix a tablespoon of cornstarch with a tablespoon of cold water, then whisk this slurry into the simmering sauce and cook for another minute until it thickens. Be careful not to add too much at once.
- What if my sauce is too thick?
- This is where your reserved pasta water comes in handy! Whisk in a tablespoon or two of the hot starchy pasta water at a time until the sauce reaches your desired consistency. Chicken broth or heavy cream can also be used if you run out of pasta water.
- Can I make this recipe gluten-free?
- Absolutely! Simply use your favorite gluten-free pasta (many brands offer great rigatoni alternatives) and ensure your chicken broth is gluten-free. The rest of the ingredients are naturally gluten-free.
- Can I add meat to this pumpkin pasta?
- Yes, it’s delicious with added protein! Cooked Italian sausage (mild or spicy), shredded rotisserie chicken, or even crispy pancetta or bacon bits would be excellent additions. Stir them into the sauce just before tossing with the pasta.
- Can I make this dish ahead of time?
- The sauce can be made a day or two in advance and stored in the refrigerator. When ready to serve, gently reheat the sauce, adding a splash of broth or cream to loosen if necessary. Cook the pasta fresh and combine just before serving for the best texture.
We hope this comprehensive guide inspires you to create the most delicious and comforting creamy pumpkin pasta this fall. Enjoy every savory, autumnal bite!