Creamy Pumpkin Pasta

4.99 from 464 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
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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:

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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 464 votes
Servings 6 servings
Calories 355
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
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  • 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.


Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge.


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.

Cuisine American
Course: Main Course
4.99 from 464 votes (451 ratings without comment)

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Recipe Rating


  1. Megan says:


    I’ve made this a few times with the addition of ground pork sausage (plain, or sage). My toddler is a fan!

    1. Yumna says:

      Thanks for sharing!!

  2. Jerry says:

    Needs so much more seasoning. I added a lot of Italian seasoning and more nutmeg. A lot of grated parmesan in the sauce. It’s a good base I guess but on its own it tastes like plain pumpkin purée

    1. Yumna says:

      So sorry this didn’t come out as you expected. My philosophy with pasta dishes is to definitely season to your taste with salt and pepper which will highlight all of the other ingredients as well.

  3. Lisa says:

    Has anyone tried this with mild sausage? I wonder if the spice may compliment the sweet pumpkin. I make a butternut sausage soup that is to die for.

    1. Yumna says:

      I don’t eat pork products, but it sounds like this could be a nice addition to the recipe!

  4. Sarah says:

    It tastes like nothing

    1. Yumna says:

      So sorry this didn’t come out as you expected. I think the key with pasta dishes is to definitely season to your taste with salt and pepper which will highlight all of the other ingredients as well.

  5. Salma says:

    I liked this recipe, it was so simple and easy to make. I did swap out the half and half to canned coconut milk. And it turned out good!

  6. Mota says:

    I made it for dinner as side to airfried chicken thighs, also added 3 tablespoons of cream cheese, rosemary and juice of two limes to the sauce, it was so creamy and decadent.👌🏻🤌🏻

    1. Yumna J. says:

      Love the additions you made, sounds delicious!

  7. Brian A says:

    Really want to make a vegan version of this. Any tips? 😄

  8. Laila says:

    Was very good, had to season quite a bit but not a problem

    1. Yumna J. says:

      So glad you liked it! Definitely season to your taste.

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