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This easy pumpkin pasta sauce recipe makes a thick, creamy sauce with canned pumpkin and a few simple ingredients. So delicious and perfect for fall!
Easy Pumpkin Sauce for Pasta
I have been making this easy recipe for pumpkin pasta sauce every fall for years now. My family loves this simple pasta dish, but I have never gotten around to posting the recipe — up until now. So, here it is!
We love to serve the pasta with sourdough bread and a veggie like broccoli or beans or even a green salad. You can even have caramel apple nachos or pumpkin dip for an easy dessert!
Why you’ll love this family favorite recipe!
Pasta with pumpkin sauce takes minutes to make, so it’s perfect for a quick dinner or lunch. You can even serve pasta with creamy pumpkin sauce as a side at Thanksgiving!
I like to add chicken or Italian sausage for extra protein, but the pasta is hearty enough by itself. This is such a delicious way to celebrate fall!
Ingredient Notes
Here’s a quick overview of what you need. Full amounts are in the printable recipe card below.
- Canned pumpkin — make sure to get puree and not pumpkin pie filling! I use the whole can for maximum flavor and a thicker sauce.
- Butter — I use butter instead of olive oil for this pasta recipe to keep it as creamy as possible
- Heavy cream — for a creamy consistency
- Penne pasta — I like using a tubular pasta shape to hold the sauce, but you can use your favorite type of pasta here.
- Parmesan cheese — Grate your own for best results
- Seasonings — sea salt, ground pepper, garlic powder, ground sage and ground nutmeg
How to Make Pumpkin Pasta Sauce
First, you cook the pasta. Then, melt the butter over medium heat, and stir in the spices. This helps to enhance the flavors. Then, stir in the pumpkin and the cream and Parm until smooth and creamy. Finally, mix the pasta with this creamy pumpkin pasta sauce, and you’re ready to eat!
Recipe Tip
Save a cup of the pasta water to thin out the sauce if it gets too thick for your liking.
You can also add more cream if you want a thinner sauce.
Variation
Add a pinch or two of red pepper flakes for a little heat.
I use ground spices to keep the sauce nice and smooth. You can sub minced garlic or fresh sage if you like!
Storage
Store leftovers in an airtight container in your refrigerator for 3-4 days. You can freeze the pasta for up to 3 months. Since it is a thicker sauce, it reheats easily.
Easy Pumpkin Pasta Sauce
Ingredients
- 2 tablespoons butter
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon ground sage
- ½ teaspoon ground black pepper
- ⅛ teaspoon ground nutmeg
- 15 oz can pumpkin puree
- 1½ cups heavy cream
- ¼ cup grated Parmesan cheese
- 16 oz penne pasta cooked
Instructions
- In a Dutch oven or large pot, melt the butter over medium heat
- Stir in the spices
- Add the pumpkin puree, and stir until smooth
- Stir in the heavy cream and Parmesan until well blended
- Add the cooked pasta, and gently mix with sauce until fully coated
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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