This simple, creamy, pumpkin pasta sauce is rich and comforting with notes of fall, making it an easy and delicious weeknight meal. Topped over homemade pasta with sausage meatballs, this hearty sauce is perfect for fall.
Fall is upon us! And one of my favorite things about fall is… the pumpkins! I love coming up with new ideas on how to utilize this very underappreciated vegetable (although, if you are a botanist, you would probably call it a fruit).
This year, I only planted one variety of pumpkin – the Jarrahdale pumpkin. It is my favorite for culinary purposes, but also the beautiful, sage green, matte skin makes it perfect for fall home decor.
Since we have so many coming out of the garden right now, I’ve been making pumpkin puree and using it in recipes. It is much easier than you think. All you need is an instant pot and a blender (or immersion blender).
I’ve played around with it a bit, and now this recipe is perfect for fall, and might become your new favorite pasta dish. The touch of cinnamon with the flavors of pumpkin, garlic, and cheese is irresistible.
Pair it with some fresh einkorn pasta and sausage meatballs, and your family will be begging for seconds.
For busy nights, you can also keep some packaged pasta on hand (I like Jovial einkorn pasta, or you can even use a gluten-free spaghetti). Or make this sauce ahead of time and keep it stored in the fridge in an air-tight container for up to 3 days. Mix before adding to warm pasta.
Couldn’t be easier or more delicious.
Tips For Making Pumpkin Pasta Sauce
- An immersion blender makes this sauce super smooth and creamy. If you don’t have one, you can also use a whisk.
- I used homemade pumpkin puree (find the tutorial here), but you can easily use canned, store-bought pumpkin.
- The cinnamon adds such lovely and subtle warm notes to this recipe. You could also add a touch of fresh nutmeg, as it pairs well with creamy sauces and adds another layer of warmth to the dish.
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What cheese goes best with pumpkin?
For this recipe, I loved pairing the tanginess of fresh parmesan cheese with pumpkin. For other recipes, pumpkin also pairs well with goat cheese, mozzarella, and sharp cheddar.
What goes well with pumpkin pasta sauce?
The sweet and savory flavors of this pumpkin pasta sauce pair exceptionally well with sausage meatballs.
Pasta: You can easily serve this sauce with a variety of different pastas.
Serve with a salad or a side of roasted veggies.
What type of pasta can I use?
You can technically use whatever pasta you have on hand. Usually, I pour it over homemade einkorn pasta, but make it your own! Use spaghetti, shells, macaroni, or even tortellini.
This recipe would also be amazing with ravioli to make it a pumpkin ravioli sauce.
Can I make this gluten-free?
Yes! This pasta sauce recipe is naturally gluten-free, so pair it with gluten-free pasta and gluten-free meatballs.
Tools you may need:
Dutch oven or large pot
How To Make Creamy Pumpkin Pasta Sauce
In a pot, add cream cheese, parmesan cheese, garlic, heavy cream, pumpkin, and spice. Place over medium heat.
Heat until all the ingredients have melted, stirring occasionally.
Blend with immersion blender (you can also use a whisk or blender) until smooth.
Toss with einkorn pasta cooked al dente and serve with sausage meatballs, plus a little more freshly grated Parmesan cheese.
Find more delicious from-scratch recipes:
- Sourdough Pie Crust
- Skillet Pork Chops With Butter And Garlic
- Sweet Potato Casserole With Pecans
- Sourdough Chocolate Zucchini Muffins
- Green Bean Casserole From Scratch
If you try this recipe and love it, I would love if you gave it 5 stars! Thank you!
- 1 package cream cheese
- 1/2 cup freshly grated parmesan
- 2 cloves garlic- minced
- 1/2 cup heavy cream
- 1/4 cup milk
- 3/4 tsp salt
- 1/4 tsp cinnamon
- several grindings of fresh black pepper
- 1 cup pumpkin puree
- In a pot, add cream cheese, parmesan cheese, garlic, heavy cream, milk, pumpkin, and spice. Place over medium heat.
- Heat until all the ingredients have melted, stirring occasionally.
- Blend with an immersion blender until smooth.
- Toss with pasta and serve with sausage meatballs.
- Top with a little more freshly grated parmesan cheese.
An immersion blender makes this sauce super smooth and creamy. If you don’t have one, you can also use a whisk.
I used homemade pumpkin puree, but you can easily use canned, store-bought pumpkin.
The cinnamon adds such lovely and subtle warm notes to this recipe. You could also add a touch of fresh nutmeg, as it pairs well with creamy sauces and adds another layer of warmth to the dish.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 174Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 45mgSodium: 498mgCarbohydrates: 7gFiber: 1gSugar: 3gProtein: 5g