Okay, I have to tell you about this Creamy Pumpkin Pasta Sauce Recipe that I’ve been absolutely obsessed with lately. It’s earthy, luscious, and feels like a cozy hug in pasta form—perfect for those nights when you want something indulgent but still comforting. The sauce is velvety smooth with hints of garlic and sage, balanced by a subtle sweetness from pumpkin purée, and it clings beautifully to penne. Trust me, once you make it, this will quickly become your go-to weeknight dinner.

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Why You’ll Love This Recipe

Rich, Creamy Texture: The heavy cream and parmesan create a silky sauce that coats every pasta bite perfectly.
Easy Weeknight Dinner: You can whip it up in about 25 minutes with simple ingredients, no fuss.
Seasonal & Comforting Flavor: Pumpkin and sage bring that warm, earthy vibe we all crave come fall and beyond.
Customizable Garnishes: Pepitas and parsley add the perfect crunch and freshness to finish off the dish.

The dish shows creamy orange-yellow pasta shells all mixed well and covered in smooth sauce, with small bright green herb leaves and several pumpkin seeds spread evenly on top. The pasta is densely packed inside a white bowl, sitting on a white marbled surface, with the fresh green herb pieces contrasting against the warm pasta tones. The close-up view highlights the creamy texture and the small, round pumpkin seeds adding extra color and detail photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Every ingredient in this creamy pumpkin pasta sauce recipe plays a starring role—fresh garlic and onion lay the savory base, pumpkin purée adds that cozy sweetness, and parmesan gives it the perfect hint of tanginess. I always recommend getting good-quality pumpkin purée and freshly shredded parmesan cheese for the best flavor.

Penne Pasta: Penne’s tubular shape holds onto the sauce beautifully, making every bite satisfyingly saucy.
Olive Oil: Use a good quality extra virgin olive oil to gently cook the aromatics and add subtle richness.
Onion: Diced small so it softens nicely and melds into the sauce without overpowering.
Garlic Cloves: Minced finely for that fragrant, savory punch.
Chicken Broth: Adds depth and a bit of savory moisture without heaviness; veggie broth works well too.
Pumpkin Purée: The star ingredient that brings earthiness and creaminess—make sure it’s pure pumpkin, not pumpkin pie filling.
Heavy Cream: Creaminess level next-level here; you’ll notice how it transforms the sauce texture.
Dried Sage: A classic flavor partner for pumpkin; just a little goes a long way to add warmth.
Parmesan Cheese: Freshly shredded, for maximum melty, cheesy goodness.
Salt and Black Pepper: To taste—seasoning is key for balancing the flavors.
Fresh Parsley: Optional but I love the fresh color and brightness it brings on top.
Pepitas (Pumpkin Seeds): Optional, but those crunchy seeds give a delightful texture contrast I always appreciate.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this creamy pumpkin pasta sauce recipe is how flexible it is. You can tweak it to suit what you have on hand or to match your mood—from swapping ingredients to adding a little spice.

Make it Vegetarian: Swap chicken broth for veggie broth—I’ve done this many times and honestly, the flavor is just as comforting.
Add Spice: When I’m feeling bold, I toss in a pinch of red pepper flakes to give the sauce a little kick—it pairs surprisingly well with the earthiness of pumpkin.
Dairy-Free Version: Use coconut cream instead of heavy cream and nutritional yeast instead of parmesan—I discovered this works wonderfully for dairy-free friends.
Add Protein: You can stir in cooked sausage or grilled chicken for a heartier meal; I often do this when feeding hungry family members.

How to Make Creamy Pumpkin Pasta Sauce Recipe

Step 1: Cook Your Pasta Perfectly

Start by boiling salted water and cooking the penne according to the package instructions until al dente. I always add a pinch of salt to the water — it seasons the pasta from the inside out. Once cooked, drain the pasta and set it aside while you make the sauce.

Step 2: Sauté the Onion and Garlic

Heat olive oil in a large skillet over medium heat. Toss in your diced onion and cook, stirring occasionally, until soft and translucent—think about 5-7 minutes. Then add the minced garlic and stir for about a minute until you smell that amazing aroma. Don’t rush here, because this step builds the foundation of your sauce.

Step 3: Combine Pumpkin Purée and Cream

Pour in the chicken broth, pumpkin purée, heavy cream, and sprinkle in the dried sage. Lower the heat and gently simmer, stirring occasionally. This helps all the flavors marry together and allows the sauce to thicken up. Season with salt and freshly ground black pepper to your liking—take your time here, because seasoning can make or break the dish.

Step 4: Add Pasta and Parmesan

Stir the cooked penne right into the sauce, followed by the shredded parmesan cheese. Keep the pan on low heat and let it simmer gently until the sauce thickens and cheese completely melts, which only takes a few minutes. This step creates that luscious creamy coating so the pasta isn’t just swimming—it’s embraced.

Step 5: Serve with Garnishes

Divide the pasta between bowls and top with fresh chopped parsley and those pepitas if you’re using them. I love the way pepitas add a little crunch and a subtle nutty flavor that plays well with the creamy sauce.

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Pro Tips for Making Creamy Pumpkin Pasta Sauce Recipe

Don’t Overcook the Garlic: Adding garlic too early or cooking it on high heat can give a bitter taste—keep heat moderate and watch carefully.
Use Freshly Grated Parmesan: Pre-grated can sometimes be dry or clumpy; fresh shreds melt more smoothly and add superior flavor.
Simmer Gently: Keep the heat low when thickening the sauce to prevent cream from curdling and to allow flavors to meld beautifully.
Don’t Skip Seasoning: Taste and adjust salt and pepper at the end—it lifts the pumpkin and cream flavors from good to unforgettable.

How to Serve Creamy Pumpkin Pasta Sauce Recipe

The image shows a white pan filled with creamy yellow pasta, made of short tube shapes coated evenly in a smooth sauce. The pasta is sprinkled with fresh green herbs and a few green pumpkin seeds scattered across the top. The pan sits on a white marbled surface, with a beige cloth partially visible beneath the pan's handle. In the background, blurred slices of light brown bread rest on a wooden board. The overall scene looks bright and inviting. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a huge fan of topping this pasta with fresh parsley—it brightens up the rich sauce and adds a pop of color. Pepitas are another favorite because the crunch contrasts beautifully with the creaminess. Sometimes I even sprinkle a little extra parmesan on top, just for good measure.

Side Dishes

This creamy pumpkin pasta is rich enough to be the star, but I love pairing it with a crisp green salad lightly dressed with lemon vinaigrette to cut through the creaminess. Roasted Brussels sprouts or garlic bread also make incredible companions.

Creative Ways to Present

For a special occasion, I’ve plated this pasta in shallow bowls with scattered pepitas and a drizzle of olive oil. Adding a few toasted pumpkin seeds around the edges and fresh sage leaves gives it an elegant, rustic look that impresses guests but feels approachable.

Make Ahead and Storage

Storing Leftovers

After enjoying some of the pasta fresh, I store leftover creamy pumpkin pasta sauce and pasta separately in airtight containers in the fridge. This keeps the pasta from soaking too much and getting mushy overnight.

Freezing

I have frozen the sauce on its own with great results. Just thaw it in the fridge overnight and warm gently on the stove. It may separate slightly but a quick whisk or stir brings it back to its creamy glory.

Reheating

When reheating, I do it slowly over low heat with a splash of extra cream or broth to loosen the sauce. This helps maintain the texture and flavor without drying out or curdling.

FAQs

Can I use canned pumpkin for this recipe?

Yes, absolutely—but make sure to use pure pumpkin purée, not pumpkin pie filling, which contains added sugar and spices that can change the flavor balance of the sauce.
Is there a substitute for heavy cream?

You can use full-fat coconut milk or a cashew cream for a dairy-free alternative, though the sauce might have a slightly different consistency and flavor. Adding a thickener like a bit of flour can help retain the creamy texture.
What pasta shapes work best with this sauce?

Penne is ideal because its ridges and tubular shape catch the sauce well. Other great options include rigatoni, fusilli, or farfalle if you want a fun twist.
Can I make this sauce ahead of time?

Yes! You can prepare the sauce up to two days ahead and store it in the fridge. Just reheat gently and add a splash of broth or cream if it’s thickened too much.

Final Thoughts

I genuinely adore this creamy pumpkin pasta sauce recipe because it brings a bit of rustic charm and comforting richness to the dinner table without needing tons of fancy ingredients or time. Every time I make it, my family asks for seconds (and sometimes thirds!). If you’re craving something warm, cozy, and a little bit special, give this recipe a try. I know you’ll love how it transforms simple pasta into something truly memorable.