Creamy Pumpkin Pasta

5 from 20 votes

Get cozy this fall with this delicious and creamy pumpkin pasta recipe. Made with canned pumpkin puree and no cheese it's ready in minutes!

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This Creamy Pumpkin Pasta recipe post is sponsored by DeLallo, although the content represents my own personal opinion and experience using the product.

Easy to make and ready to serve in minutes, this creamy pumpkin pasta is a delicious fall meal that the whole family will love. Pumpkin puree is mixed with half and half and seasoned with nutmeg before being tossed with cavatappi pasta.

Large pot of the creamy pumpkin pasta

Ingredients & substitutions

  • DeLallo Cavatappi Pasta: DeLallo is my favorite pasta brand because their pastas have a beautiful golden color, a fresh flavor like that of fresh bread and amazing texture that cooks and bakes well for any recipe without a mushy texture! Plus DeLallo pastas are made with only durum wheat and water – no enriched flours, preservatives or dyes!
  • Oil: For cooking, I use olive oil to saute the garlic. Avocado oil or vegetable oil will work as well.
  • Garlic: Use freshly minced garlic cloves for the best flavor. In a pinch, you can use some garlic powder.
  • Pumpkin puree: Use a pure pumpkin puree for this recipe. Pumpkin pie filling has added sugars and spices which wouldn’t work in this recipe.
  • Broth: This is optional, but if you remember to save the pasta water instead, I think it creates a better sauce in this recipe!
  • Half and half: This makes the pumpkin pasta sauce nice and creamy. You can use whipping cream for a richer texture and flavor.
  • Seasonings: Salt, pepper and nutmeg.
Ingredients to make the recipe

How to make creamy pumpkin pasta

  1. Cook the pasta and drain, reserving some pasta water.
  2. Soften the garlic with olive oil.
  3. Add the pumpkin puree to the pan.
  4. Add the stock or pasta water and half and half and combine.
  5. Add the cooked pasta to the pan.
  6. Toss the pasta in the sauce and season to taste.
6 image collage to show how to make the pasta recipe, first by cooking pasta, then by making the sauce and putting it all together

Tips for making the pasta

  1. Don’t overcook the pasta. The pasta should be cooked al dente as it will continue to cook once it is drained and again when it is tossed in the pumpkin sauce.
  2. Reserve some of the pasta cooking water. This is added to the sauce to help it thin, and it also helps to add additional flavor. The starch in the water also helps the sauce to cling to the pasta. If you accidentally toss the pasta water, you can use vegetable stock instead.
  3. Add some veggies or protein. This delicious pumpkin pasta is easily adapted to your taste. You can cook up some veggies like bell peppers or mushrooms to add into the finished pasta, or stir in some cooked shredded chicken or ground beef.
  4. Cook the pasta in salted water. This helps to add flavor to the dish right from the beginning. Make sure that there’s lots of water in the pot so that the pasta has room to move and cook evenly. Check out these other top tips for cooking pasta perfectly.
creamy pumpkin pasta made with Delallo cavatappi pastta

Frequently asked questions

Can you use homemade pumpkin puree?

Not all recipes work great with homemade pumpkin puree as it can have a higher water content compared to canned, but it does work well in this recipe. Any excess moisture can easily be cooked out in the pan.

How long does it keep?

As with all pasta dishes, this is best served as soon as it’s made, though leftovers will keep well in the fridge for 4 days and are easily reheated on the stovetop. You can make the pasta sauce ahead of time and keep it refrigerated, then just cook up the pasta, warm up the sauce and toss everything together.

What do you serve it with?

Serve this creamy pumpkin pasta with some freshly grated parmesan for a delicious bowl of comfort. It’s great to serve up with breads, veggies or a side salad. Try it with:
Avocado Caprese Salad
Olive Oil Garlic Bread
Roasted Delicata Squash
Homemade Dinner Rolls

2 bowls of the pumpkin pasta served with side of grated parmesan cheese

This creamy pumpkin pasta recipe is such a cozy and delicious recipe that’s perfect for fall. So quick and easy to make and full of flavor, it’s a perfect easy weeknight dinner.

More pasta recipes:

If you try this healthy-ish feel good Creamy Pumpkin Pasta recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

Creamy Pumpkin Pasta

Get cozy this fall with this delicious and creamy pumpkin pasta recipe. Made with canned pumpkin puree and no cheese it's ready in minutes!
5 from 20 votes
Servings 6 servings
Course Main Course
Calories 355
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins

Ingredients
  

  • 1 pound Delallo cavatappi pasta
  • 1 tablespoon olive oil
  • 3-4 garlic cloves minced
  • 15 ounces can pumpkin puree
  • ½ cup half and half
  • Salt to taste
  • Freshly ground black pepper to taste
  • teaspoon ground nutmeg
  • Grated parmesan cheese for serving

Instructions

  • Cook pasta in a large pot of heavily salted water until al dente. Reserve 1 ½ cups pasta water and drain.
  • Heat olive oil in a large skillet over medium heat. Add garlic and cook until aromatic, 1 minute. Add pumpkin puree, 1 cup of reserved pasta water, whisking to combine until sauce is combined and glossy. Add half and half and stir to combine. Add remaining pasta water if needed. Season with salt, pepper, and nutmeg.

Notes

Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge.
Nutritional Data: The information below is an automated estimate. It could vary based on cooking methods and ingredients used.

Nutrition

Calories: 355kcal, Carbohydrates: 64g, Protein: 11g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 7mg, Sodium: 22mg, Potassium: 348mg, Fiber: 5g, Sugar: 4g, Vitamin A: 11102IU, Vitamin C: 4mg, Calcium: 58mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

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2 bowls of the pumpkin pasta served with side of grated parmesan cheese

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Comments

  1. Pumpkin pasta. This is well out of my comfort zone for cooking and tasting but my gosh it was absolutely amazing.

  2. I made this recipe and it was so delicious! I love cheese and I didn’t even miss it. The pumpkin cream is creamy and reheats really good unlike some cheese sauces. S My family loved it. It was so easy and tad yet I have shared the recipe with my family and friends. I’ve already made it twice and the second time I added some blackened chicken for my husband 😁