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This Pumpkin Pasta Sauce is cozy and creamy, perfect for fall. The rich pumpkin and cream blend for a comforting dish that’s quick to make and ready in under 30 minutes. Add this sauce to soups, pasta or in casseroles.
Fall is my favorite season of the year. I love the cool, crisp air and all of the beautiful leaves changing. I also love fall foods and especially pumpkin season.
Today’s Pumpkin Pasta Sauce is so easy and the perfect way to celebrate fall.
This recipe is one you can use time and time again and pair with your favorite pasta to create a delicious pumpkin pasta.
Pumpkin is a versatile ingredient and can be used in both sweet and savory dishes.
I love pumpkin and use it in a lot of my recipes but this easy pumpkin pasta sauce might be my favorite.
Try some of my favorites: my Pumpkin Spice Latte, Pumpkin Dip, Easy Pumpkin Oatmeal, Pumpkin Bread, Pumpkin Pie Pancakes, Pumpkin Hummus, or my Pumpkin Mac & Cheese recipes.
Why You Will Love This Pumpkin Pasta Sauce Recipe
- Quick to Prepare. This is a really quick and easy pasta sauce recipe, it can be prepared, cooked and ready to enjoy in just 30 minutes. You will love this creamy pumpkin sauce.
- Family Friendly Recipe. This is a pasta sauce recipe that the whole family will love, ideal for this time of year and creating the perfect fall pasta dish. It is the perfect easy weeknight dinner.
- Feed a Crowd. This pasta sauce freezes really well and is easily doubled up, so make extra, enjoying some now and freezing the rest for a quick and easy dinner another day.
Recipe Ingredients and Substitutions
For exact ingredient amounts and instructions, see the full recipe card below.
- Pasta – use any shape of pasta or pasta noodle in this recipe.
- Sage – I use fresh sage leaves in the pasta sauce which add great depth of flavor. I also like to garnish the dish with a few shredded leaves before serving.
- Pumpkin – for ease I use a can of pumpkin purée but you can make your own fresh pumpkin puree if you wish.
- Heavy cream – gives the sauce its creamy, velvety texture.
- Broth – you can use either chicken or vegetable broth in the sauce.
- Cheese – parmesan cheese flavors the sauce, and I use a little extra to garnish the dish.
- Seasoning – I season and flavor the sauce with sea salt, black pepper and just a pinch of nutmeg, which works perfectly with pumpkin.
- Garnish – as well as parmesan cheese and some shredded sage leaves, I like to add some freshly chopped parsley to finish the dish.
How to Make This Recipe
Step 1. Cook the pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside.
Step 2. Sauté the onion, garlic and sage: Heat the butter and olive oil over medium heat in a large skillet. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Add the minced garlic and chopped sage leaves, and cook for another minute until fragrant.
Step 3. Add the pumpkin puree: in the pumpkin puree, heavy cream, and broth. Mix well until smooth.
Step 4. Flavor and cook the sauce: Add the grated Parmesan cheese, and a pinch of nutmeg, and season with salt and pepper to taste.
Simmer the sauce over low heat for about 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
Step 5. Add the pasta: Add the cooked pasta to the skillet with the pumpkin sauce. Toss to coat the pasta evenly with the sauce.
Garnish with fresh chopped parsley, grated parmesan, fresh sage leaves, and freshly ground black pepper.
Pro Tip: Store this pumpkin sauce in an airtight container in the fridge for up to a week. You can also freeze this for up to six months. If you want to reheat the sauce you can either thaw overnight in the fridge or you can slowly heat it on the stove stirring occasionally until it becomes creamy again.
Ways to Modify this Pumpkin Pasta Sauce Recipe
- Spices: You can add a variety of warm fall spices to this sauce. Try nutmeg, cinnamon or cloves.
- Chili: Add a pinch of red pepper flakes for a bit of spice and a little chili heat.
- Cream: You can substitute heavy cream with half-and-half, milk (for a lighter sauce). Using milk will result in a thinner sauce.
- Dairy Free Pasta Sauce: For a vegan pumpkin pasta sauce, swap cream for a dairy free alternative like unsweetened almond milk, full-fat coconut milk, coconut cream or cashew cream. Also will also need to swap the butter for plant base alternative or extra olive oil; and regular parmesan for a plant based parmesan cheese.
- Protein: Feel free to add some protein to this dish such as grilled chicken, sautéed shrimp, or some crispy bacon or pancetta. Cook the protein separately and then add it to the pasta.
- Squash: You can swap the pumpkin for other types of squash like acorn squash or butternut squash.
Pro Tip: To create a thinner pumpkin sauce use some reserved pasta cooking water. This helps to thin the sauce and it also can add some flavor. Chicken stock or vegetable broth also would be a good option.
Recipe FAQ
Make sure to use plain canned pumpkin puree, not pumpkin pie filling, which has added sugars and spices.
Fresh sage is key for a robust, earthy flavor. If you don’t have fresh sage, dried sage can be used, but reduce the amount to about 1 teaspoon since dried herbs are more concentrated.
Make the pumpkin sauce up to 2 days in advance. Store it in an airtight container in the refrigerator. Reheat it gently on the stove before tossing it with the pasta, adding a splash of broth or cream to loosen the sauce if needed.
You can serve this pasta sauce over your favorite pasta, as a topping for roasted chicken or pork, paired with beans like chickpeas or white beans or add it to gnocchi.
Storage Tips
- Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stove or in the microwave, adding a splash of broth or water to loosen the sauce if it has thickened.
- Freeze: Let it cool completely before transferring it to a freezer-safe container. Thaw in the refrigerator overnight before reheating. Note that the sauce might separate slightly upon reheating; whisking it well should help it come back together. The sauce can be frozen for up to 6 months.
More Pumpkin Recipes
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Pumpkin Pasta Sauce
Ingredients
- 12 ounces pasta of choice
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8-10 fresh sage leaves, finely chopped, plus extra to garnish
- 1 cup canned pumpkin puree
- 1/2 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 1/4 cup grated Parmesan cheese, plus extra to garnish
- pinch nutmeg
- sea salt & black pepper, to taste
- freshly chopped parsley, to garnish
- fresh sage, to garnish
Instructions
- In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside.
- Heat the butter and olive oil over medium heat in a large skillet. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- Add the minced garlic and chopped sage leaves, and cook for another minute until fragrant.
- Stir in the pumpkin puree, heavy cream, and broth. Mix well until smooth.
- Add the grated Parmesan cheese, and a pinch of nutmeg, and season with salt and pepper to taste. Simmer the sauce over low heat for about 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
- Add the cooked pasta to the skillet with the pumpkin sauce. Toss to coat the pasta evenly with the sauce. Garnish with fresh chopped parsley, grated parmesan, fresh sage leaves, and freshly ground black pepper.
Notes
- Make sure to use plain canned pumpkin puree, not pumpkin pie filling, which has added sugars and spices.
- Fresh sage is key for a robust, earthy flavor. If you don’t have fresh sage, dried sage can be used, but reduce the amount to about 1 teaspoon since dried herbs are more concentrated.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
