Pasta With Pumpkin Sauce

This post may contain affiliate links. Please read my disclosure policy.

Pasta with pumpkin sauce is a lighter alternative to recipes with heavy cream sauce. Make this easy pasta dish for dinner in just 20 minutes!

titled collage for pasta with pumpkin sauce


If you think pumpkin is just for desserts, wait until you try this recipe! Even better, it’s made with simple ingredients that are budget-friendly and easy to find in any local store.

Everyone should have an easy pasta dish on rotation, and I’ve got plenty to choose from!

Whether it’s broccoli mac and cheese, a skillet lasagna, or the internet famous feta pasta bake, there’s sure to be something your family will love.

Pasta with Pumpkin Sauce

Bring a salted pot of water to boil, then cook the rigatoni according to the package directions.

Meanwhile on the stove, whisk together a roux and add in the milk a little at a time. Simmer until the mixture has thickened, then stir in the remaining ingredients until everything is silky smooth.

Spoon over the drained noodles and top with fresh Parmesan. Serve as is or with a side salad and a slice of crusty bread.

ingredients for pumpkin pasta sauce

Recipe Tips and Tricks

  • Add enough salt! Your pot of water should always “taste like the ocean” to give your dish plenty of flavor.
  • Swap out the noodles. Rotini, cavatappi, bowtie, and even medium shells are all great options for pasta with pumpkin sauce. It’s important to have nooks and crannies to grab hold of all that creamy goodness!
  • Use room temperature ingredients. Let the milk and cream cheese warm on the counter for about 30 minutes before you get started. This will prevent lumps and help the pumpkin pasta sauce come together smoothly.
  • Check the label carefully. You want canned pumpkin puree, not pie filling, without any added spices or sugar.
  • Want to feed a crowd? This recipe serves four, but if you need more servings, simply grab a larger pan and double or triple the amounts!
pumpkin pasta sauce ingredients in a saucepan

Get Free Recipes Sent to Your Email

Do you ❤️ TSRI? Don’t miss another recipe!

Subscribe to The Slow Roasted Italian by email to receive new recipes in your inbox!!

creamy pumpkin sauce in saucepan

Pumpkin Pasta Sauce FAQ

What else goes with pumpkin pasta sauce?

Jazz up this dish with some sauteed mushrooms, toasted pecans, or greens like kale or spinach.

Chopped rotisserie chicken, leftover turkey, or poultry sausage is a great way to make this meal more filling.

You could also use the sauce for veggie lasagna in place of marinara, or simply drizzle some over your favorite roasted vegetables.

How long do leftovers last in the fridge?

It should be good for 3 to 4 days when kept in an airtight container. For best results, I recommend enjoying it within a day or so since the texture can change over time.

pasta with pumpkin sauce and cheese on top

What’s the best way to reheat leftovers?

Reheat this dish on the stove with a splash of milk for added moisture. Stir frequently until it is evenly warmed throughout.

You can also save some of the starchy water before draining off the rigatoni and use that in place of the milk. Just ladle out a cup or so and keep it in the refrigerator in a sealed jar or container.


With love, from our simple kitchen to yours. 

noodles with creamy sauce and cheese, close up

Don’t miss a thing! Follow us on

Facebook Twitter Pinterest | Instagram 


One Pot Hawaiian Pasta

Cheesy Chicken Pasta

Chicken Parmesan Pasta

Mexican Spaghetti

pumpkin rigatoni, close up

Pasta With Pumpkin Sauce

Donna Elick
Pasta with Pumpkin Sauce is a lighter alternative to heavy cream sauce. This easy pumpkin pasta sauce takes just 20 minutes to make!
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main
Cuisine American
Method Stovetop
Servings 4


  • 1 pound rigatoni pasta
  • 2 tablespoons butter
  • 2 tablespoons all purpose flour
  • 3 cloves garlic, minced
  • 2 cups whole milk
  • 1 cup pumpkin puree, not pie filling
  • 4 ounces cream cheese
  • 2 teaspoons minced fresh sage
  • 2 teaspoons minced fresh thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon black pepper
  • Optional: 1 cup shaved parmesan for serving


  • Prepare the pasta as directed on the package. Drain and set aside.
  • In a small saucepan, melt the butter and whisk in the flour until fully combined. Cook for 1 minute, whisking constantly. Add the garlic and continue cooking for one minute.
  • Slowly pour in the milk, ½ cup at a time whisking constantly until each addition is fully incorporated.
  • Once all the milk is added, continue cooking until thick and bubbly. About 5-10 minutes
  • Turn off the heat, and stir in the pumpkin, cream cheese, sage, thyme, salt, cinnamon and pepper until the cream cheese has melted and the mixture is smooth.
  • Pour desired amount of sauce over the prepared pasta, top with parmesan cheese and serve.


Serving: 1 | Calories: 685cal | Carbohydrates: 101g | Protein: 22g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 58mg | Sodium: 482mg | Sugar: 12g | Fiber: 6g | Calcium: 237mg | Iron: 3mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
titled collage for pumpkin sauce recipe

Originally published August 2021

the slow roasted italian food blog cookbook banner

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating