This creamy pumpkin pasta recipe turns a whole can of pumpkin purée into a luscious sauce with a decidedly savory streak. Onion and garlic build the base, red pepper flakes bring heat, and Parmesan and lemon zest keep things salty, nutty, and bright. A little heavy cream rounds it all out—no peeling, roasting, or blender required. Plus, the sauce cooks while the pasta boils, putting this firmly in weeknight-dinner territory.
Reach for unsweetened canned pumpkin purée, not pumpkin pie filling, which comes already sweetened and spiced. Choose a tube-shaped pasta like rigatoni, penne, or calamarata to catch the sauce, and save that salty, starchy pasta water to help it coat the noodles.
Pumpkin pasta FAQ
How spicy is this pumpkin pasta?
The full 1½ tsp. crushed red pepper flakes gives the sauce a noticeable kick. For a milder bowl, use less in the sauce and leave the extra flakes on the table for anyone who wants more heat.
What can I add to pumpkin pasta?
Browned Italian sausage or crispy chickpeas make it a heartier dinner. One reader added a few fried sage leaves “for extra flair”—we wouldn’t say no.
Can I make this pumpkin pasta dairy-free?
One reader replaced the heavy cream with cashew cream (one of our recommended dairy-free cream substitutes) and the Parmesan with nutritional yeast, calling the result “delicious.” Cashew cream is also one of our recommended dairy-free cream substitutes for sauces.
What you’ll need
Canned Pumpkin
$2 At Amazon
Dutch Oven
$133 $80 At Amazon
Colander
$11 At Amazon
Large Pot
$55 $48 At Amazon
Microplane
$18 At Amazon
Wooden Spoon
$7 At Amazon
Recipe information
Total Time
20 minutes
Yield
4 Servings
Ingredients
1
¼
1
6
1½
1
½
2
Need to make a substitution?
Preparation
Step 1
Cook 1 lb. medium tube-shaped pasta (such as rigatoni, penne, or calamarata) in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
Step 2
Meanwhile, heat ¼ cup extra-virgin olive oil in a large Dutch oven or other heavy pot over medium. Cook 1 medium white onion, finely chopped, 6 garlic cloves, finely chopped, and 1½ tsp. crushed red pepper flakes, stirring often, until onion is softened, 10–12 minutes. Add one 15-oz. can unsweetened pumpkin purée and cook, stirring often, until warmed through, about 5 minutes. Stir in ½ cup heavy cream and 1½ cups pasta cooking liquid.
Step 3
Add pasta to sauce and cook, tossing and adding more pasta cooking liquid ¼ cup at a time if needed, until sauce coats pasta, about 2 minutes. Add zest of 1 large lemon and 2 oz. Parmesan, finely grated (about 1 cup); toss to combine. Taste and season with more salt if needed.
Step 4
Divide pasta among shallow bowls. Top with more Parmesan and red pepper flakes.