Creamy Pumpkin Pasta
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This super-easy creamy pumpkin pasta makes a scrumptious family meal perfect for fall. It’s the ideal comfort food, ready in 15 minutes and insanely delicious.
Published in Sept 2019/updated in Oct 2025
I’m back with another versatile and simple family dish this week! I actually wrote this easy recipe so long ago, but I thought it needed a little twist and new photos. I used to make it in one pot, and although we enjoyed it, it was missing something.
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I wanted a well-rounded, intensely flavorful, and more complex cheesy pasta with pumpkin. So today’s recipe is basically a pumpkin version of my very popular cream cheese pasta—one of my favorite pasta dishes!
The sauce’s creamy base is made with garlic, canned pumpkin puree, dried herbs, cream cheese, and Parmesan for flavor and creaminess. And it’s ready in minutes—seriously!
Now, we LOVE it, and it’s worth sharing!
Minimal ingredients, maximum flavor. And if you’re feeling fancy, serve with crispy seeds, pine nuts, toasted hazelnuts, or walnuts. It’s delicious and perfect for impressing, too.
I make this creamy pumpkin pasta so often that I don’t need a recipe, but here it is for all of you. Make it for yourself, family, friends—anyone!
List of ingredients
- Pumpkin puree
- Pasta
- Garlic
- Olive oil
- Cream cheese
- Parmesan cheese
- Sage & thyme
- Salt & pepper
How to make creamy pumpkin pasta
(Note: the whole recipe is at the bottom of the page)
- Cook your pasta until al dente.
- Meanwhile, sauté the garlic in olive oil.
- Add the pumpkin puree, cream cheese, parmesan cheese, pasta water, seasoning, herbs, and cayenne pepper.
- Stir the creamy pumpkin pasta sauce until smooth. It takes about 3 minutes.
- Add the drained pasta, and toss until well combined and creamy. Serve immediately with more Parmesan cheese, cayenne pepper, or a pinch of red pepper flakes. Enjoy!
Recipe notes
Creamy pumpkin pasta ingredients
Pasta: I prefer to use durum wheat semolina pasta, which is more resilient and holds its texture well. You can use any long or short chunky pasta shape, like rigatoni or shells. I love spaghetti!
Flavor base: To add extra flavor to the pumpkin puree, the recipe starts with a simple flavor base made with garlic sautéed in olive oil. You can also use butter instead of oil; it works just fine.
Pumpkin puree: The recipe uses store-bought canned puree, not pumpkin pie filling. But homemade pumpkin or even butternut squash puree would be excellent and delicious, too.
Cream cheese: I use Philadelphia soft cream cheese, which is my favorite. However, the recipe works with spreadable or block cream cheese, low-fat or whole-fat—although full-fat cream cheese yields the best texture. Alternatively, you can use 1/4 cup heavy cream.
Parmesan cheese: This adds an amazing nutty flavor and balances out the sweetness from the pumpkin. Freshly grated Parmesan cheese is the best, and it will melt nicely into the pumpkin pasta sauce.
Herbs: Thyme and sage aromatic notes pair perfectly with pumpkin flavor. You can also use a few fresh safe leaves or some chopped fresh parsley.
Salt and pepper: Test and adjust the seasoning before serving. I also love a touch of cayenne pepper or nutmeg here. It’s not essential, but it’s recommended.
Storage tips
You can store any leftover creamy pumpkin pasta in an airtight container in the refrigerator for up to 4 days. Reheat the leftovers in a microwave or on the stove, adding a touch of water or milk if needed, and drizzle with extra-virgin olive oil and Parmesan cheese for serving.
More pumpkin recipes to try…
- Easy pumpkin cake
- Spicy pumpkin carrot soup
- Pumpkin frittata
- 13 pumpkin recipes
- Blender pumpkin muffins
More creamy pasta recipes you’ll love!
- Creamy spaghetti
- Mushroom ricotta pasta
- Creamy pea pasta
- Tomato ricotta pasta
- Creamy spinach tomato pasta
- Walnut pesto pasta
- Creamy pesto pasta
- Creamy broccoli pasta
- Mac and cheese
I also have plenty of dreamy, creamy pasta recipes on the blog; don’t forget to check this collection!
If you make this flavorsome creamy pumpkin pasta, let me know! Leave a comment, rate it, or tag a photo #theclevermeal on Instagram. I would love to hear from you! x
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Creamy Pumpkin Pasta
Ingredients
- 9 oz (250 grams) pasta (spaghetti, penne, fusilli…)
- 1 tablespoon olive oil
- 2 garlic cloves, minced or grated
- ⅓ cup (120 ml) pasta water, plus more if needed
- 1 cup (220 grams) pumpkin puree (not pumpkin filling)
- ½ cup (110 grams) full-fat cream cheese
- ¼ cup (25 grams) grated parmesan, plus more to serve
- ½ teaspoon dried sage
- ¼ teaspoon dried thyme
- ¼ teaspoon cayenne pepper (optional)
- ½ – ½ teaspoon salt, to taste
Instructions
- In a large pot of boiling salted water, cook pasta according to package directions until al dente.
- Right before draining, reserve 1 cup of starchy pasta water.
- Meanwhile, in a large skillet heat olive oil over medium heat and gently fry the garlic for 2-3 minutes until it smells fragrant. Careful not let the garlic burn.
- Add ½ cup of the reserved pasta water (save the remaining ½ cup for later), pumpkin puree, cream cheese, parmesan cheese, dried herbs, seasoning. Stir to combine for a couple of minutes until creamy and smooth. Taste and adjust the seasoning starting with ¼ teaspoon of salt, and add more if needed (that depends on salty pasta water)
- Drain and add your pasta to the skillet. Stir well to evenly coat the pasta in the sauce, add more cooking water as needed for a smooth and creamy consistency.
- Divide into bowls, and serve immediately with a drizzle of good olive oil or extra virgin olive oil, freshly grated parmesan, and freshly ground black pepper (if you don't use chili flakes). Enjoy!
E pensare che, senza le spezie, a parte il pepe, questa è una tipica ricetta napoletana…e invece stasera scopro che è anche americana!!!
Ciao Giusy! Certo, la pasta con la zucca e’ un classico anche in nord Italia. Questa ricetta usa pero’ la purea di zucca in lattina che in Italia praticamente non esiste. Gli Italiani puliscono e cuociono la zucca in un modo totalmente differente, mentre per la maggior parte della ricette americane la zucca viene prima cotta in forno e ridotta in purea, oppure viene usata direttamente la purea in lattina come in questa ricetta. Ergo la connotazione piu’ americana che italiana. Ciao! x
Very delicious, fast, and easy! I used canned pumpkin so I skipped steps 3 and 4. A perfect recipe for the fall season!
I’m so pleased you liked it, Caroline! Thanks for your lovely feedback x
I loved this recipe so so much! Such good flavor and perfect for Fall!!
I’m pleased you loved it, Alison! Thanks for your comment x