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Creamy Pumpkin Pasta (The Cozy 25-Minute Fall Pasta)

Name: Creamy Pumpkin Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 12 oz (340 g) penne pasta (rigatoni or fettuccine work too); 1 tbsp olive oil; 1 tbsp unsalted butter; 1 small yellow onion, finely chopped (about 1 cup / 150 g); 3 garlic cloves, minced; 8–10 fresh sage leaves, chopped (or 1 tsp dried sage); 1 cup (245 g) pumpkin purée (not pumpkin pie filling); 1¼ cups (300 ml) heavy cream; ¾ cup (75 g) freshly grated Parmesan cheese, plus extra for serving; ½ tsp fine salt, plus more to taste; ½ tsp freshly ground black pepper; ¼ tsp ground nutmeg; Pinch of red pepper flakes (optional); 1 cup reserved pasta water

Prep 10 min | Cook 15 min | Total 25 min | Serves 4

This creamy pumpkin pasta is penne folded into a silky pumpkin-Parmesan sauce with browned garlic and crispy sage. It’s ready in 25 minutes flat, tastes like the best part of fall, and the whole thing comes together in one skillet while the pasta boils. Canned pumpkin does the heavy lifting here — no roasting, no peeling, no fuss.

Orange penne pasta in creamy pumpkin sauce topped with Parmesan

Creamy pumpkin penne served in a dark bowl with fresh herbs

Two bowls of golden creamy pumpkin pasta on a marble table

Plate of orange pumpkin penne with Parmesan from above

What You Need

12 oz (340 g) penne pasta (rigatoni or fettuccine work too)
1 tbsp olive oil
1 tbsp unsalted butter
1 small yellow onion, finely chopped (about 1 cup / 150 g)
3 garlic cloves, minced
8–10 fresh sage leaves, chopped (or 1 tsp dried sage)
1 cup (245 g) pumpkin purée (not pumpkin pie filling)
1¼ cups (300 ml) heavy cream
¾ cup (75 g) freshly grated Parmesan cheese, plus extra for serving
½ tsp fine salt, plus more to taste
½ tsp freshly ground black pepper
¼ tsp ground nutmeg
Pinch of red pepper flakes (optional)
1 cup reserved pasta water

How To Make It

Bring a large pot of salted water to a boil and cook the penne until al dente. Before draining, scoop out 1 cup of the starchy pasta water, then drain.
While the pasta cooks, heat the olive oil and butter in a large deep skillet over medium heat. Add the onion and cook 3–4 minutes until soft and translucent.
Stir in the garlic and sage and cook 1 minute more, until fragrant and the sage edges start to crisp.
Whisk in the pumpkin purée and heavy cream until completely smooth. Simmer gently 4–5 minutes, until the sauce thickens enough to coat a spoon.
Reduce heat to low and stir in the Parmesan a handful at a time until melted. Season with the salt, pepper, nutmeg, and red pepper flakes.
Add the drained pasta and toss, loosening the sauce with splashes of the reserved pasta water until every piece is glossy and coated. Serve hot with extra Parmesan and crispy sage leaves.

Creamy pumpkin pasta is fall’s answer to alfredo — a velvety pumpkin and Parmesan sauce that turns an ordinary box of penne into a cozy, restaurant-worthy dinner.

Tips & Variations

Use pure pumpkin purée, never pumpkin pie filling — the filling has spices and sugar that will throw the sauce off.
Don’t skip the pasta water: the starch is what makes the sauce cling instead of sliding off.
Make it dairy-free: swap the cream for full-fat coconut milk and use a vegan Parmesan — the pumpkin keeps it silky.
Add protein: browned Italian sausage or sliced rotisserie chicken turns this into an even heartier dinner.
Want it spicier? Double the red pepper flakes, or finish with a drizzle of chili crisp.

Estimated nutrition per serving: ~610 cal | protein 18g | carbs 68g | fat 30g.

Love pumpkin season? Our Creamy Pumpkin Mac and Cheese is its cheesier cousin. Bake our Moist Pumpkin Bread for dessert — the house will smell like October. More creamy pasta, less fall: try the Creamy Garlic Parmesan One-Pan Pasta.

Canned pumpkin	Fresh roasted pumpkin
Ready in seconds, perfectly consistent sweetness	Deeper roasted flavor, but 25 extra minutes
Available year-round, no peeling or roasting	Lovely for weekends, overkill for weeknights
Our pick for this 25-minute recipe	Save it for a slow Sunday sauce

Frequently Asked Questions

How long does creamy pumpkin pasta take to make?

25 minutes total — about 10 minutes of prep (chopping, measuring) and 15 minutes of cooking. The sauce comes together in the time it takes to boil the pasta.

Can I make pumpkin pasta ahead of time?

The sauce reheats beautifully: make it up to 3 days ahead and refrigerate, then warm gently and toss with freshly cooked pasta. Cooked pasta tossed in sauce keeps well for 2 days; loosen with a splash of cream when reheating.

Can I use fresh pumpkin instead of canned?

Yes, but it changes the timing. Roast cubed sugar pumpkin at 400°F (200°C) for 25 minutes, then blend it smooth — you’ll need about 2 cups of roasted cubes to equal 1 cup of purée. For this 25-minute recipe, canned purée is the way to go.

Is creamy pumpkin pasta healthy?

It’s a comfort-food dinner, but pumpkin brings fiber and vitamin A to the party. For a lighter version, use half-and-half instead of heavy cream and load up on the sage — you’ll still get that silky, cozy sauce.