Pumpkin Pasta (Creamy & Easy Fall Recipe)

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This creamy pumpkin pasta is everything I want in a fall dinner: saucy rigatoni, fresh sage, crunchy toasted pepitas, and plenty of freshly grated Parmesan. The silky pumpkin sauce gets into every nook and cranny of the pasta, giving you a cozy, savoury bowl that’s ridiculously easy to devour.

As a proud Italian, I’ll take pretty much any excuse to put a big bowl of pasta on the table. From a rich mushroom ragu to this creamy pumpkin pasta, there’s always room for another saucy pasta night around here. Rigatoni is my favourite for this recipe because those ridges grab onto all that creamy sauce, while the sage, pepitas, and Parmesan bring the flavour and texture that really make this one stand out.

And sure, pumpkin pasta practically screams fall. But if you catch me making it in the middle of summer, mind your business. Once you taste this combo, you’ll get it. But if pumpkin season has you fully committed, my pumpkin and chicken curry should probably be next on the list.

side view of rigatoni in pumpkin sauce topped with pepitas and parmesan in a white bowl.

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What You’ll Need for Creamy Pumpkin Pasta

ingredients for pasta in pumpkin sauce - pasta, pumpkin sauce, olive oil, sage, parmesan, toasted pepitas

You only need a handful of ingredients to turn that silky pumpkin sauce into a seriously good bowl of pasta. Here’s what you’ll need:

Pasta: I use rigatoni because the ridges and hollow centres catch plenty of sauce in every bite. Penne, cavatappi, or ziti are great options too.
Pumpkin Sauce: The creamy, savoury base that brings the whole dish together. Make one batch of my pumpkin sauce for pasta before getting started.
Olive Oil: Adds a little richness and helps bring everything together.
Toasted Pepitas: That little bit of crunch is SO good against the creamy pasta. You can buy them already toasted or make your own toasted pepitas on the stove.
Fresh Sage: Adds an earthy, savoury flavour that pairs perfectly with pumpkin. Fresh works best since it gets stirred right into the warm sauce.
Parmesan or Pecorino Romano: Optional, but highly recommended for a salty, savoury finish. Freshly grated is the way to go.

Find the full ingredient list and exact measurements in the recipe card below.

Tips for the Best Pumpkin Pasta

The full instructions are in the recipe card below, but these quick tips will help you nail that creamy, saucy texture every time.

Choose a pasta that grabs the sauce. Rigatoni, penne, cavatappi, and ziti all have plenty of ridges and nooks for catching the creamy pumpkin sauce.
Cook the pasta just until al dente. It’ll spend another minute or two getting tossed with the warm sauce, so you want it to still have a little bite when you drain it.
Save that pasta water! Before draining, scoop out about ½ cup. Add a splash at a time while tossing the pasta to loosen the sauce and help it cling to every piece.
Warm the pumpkin sauce gently. Keep the heat low rather than letting the sauce boil, especially once it’s creamy and smooth.
Add the sage to the warm sauce. Letting the fresh sage infuse for a minute or two brings out its flavour without overpowering the pumpkin.
Finish with texture and saltiness. Toasted pepitas add crunch, while freshly grated Parmesan or Pecorino Romano gives the finished pasta that salty, savoury bite.

pasta in pumpkin sauce with grated parm and toasted pepitas

Best Pasta Shapes for Pumpkin Sauce

A thick, creamy pumpkin sauce works best with pasta that gives it something to hold onto. Rigatoni is my top pick because the sauce coats the ridges and sneaks inside those big tubes, but you’ve got options:

Rigatoni: Sturdy, ridged, and made for creamy sauces.
Penne: An easy everyday option that holds the sauce well.
Cavatappi: Those curls and ridges catch plenty of sauce in every bite.
Ziti: Smooth and simple, but still sturdy enough for the thick pumpkin sauce.
Fusilli or rotini: Great if you want lots of little twists for the sauce to cling to.

Whatever shape you choose, stick with something sturdy enough to stand up to the creamy sauce and cook it just until al dente.

What to Serve with Pumpkin Pasta

This creamy pumpkin pasta is plenty satisfying on its own, but a simple protein, salad, or veggie can easily turn it into a bigger meal. Here are a few favourites:

Chicken: Grilled chicken, roasted chicken, or pan-seared chicken works especially well with the creamy pumpkin sauce and sage.
Italian Sausage: The savoury, slightly spicy flavour is a great match for sweet, earthy pumpkin. Serve it alongside the pasta or slice it up and toss it right in.
Green Salad: Keep things fresh with a simple side salad to balance the creamy pasta. Arugula with Parmesan, a classic garden salad, or a crisp iceberg lettuce salad would all work beautifully.
Roasted Vegetables: Brussels sprouts, broccoli, cauliflower, or butternut squash all fit right in with the cozy fall flavours.
Garlic Bread: Because a saucy bowl of pasta and warm homemade garlic bread are never a bad idea.

How to Store & Reheat Pumpkin Pasta

To store: Let leftover pumpkin pasta cool, then transfer it to an airtight container and refrigerate for up to 3–4 days.
To reheat: Warm gently in a skillet over low heat or microwave in short intervals, stirring in between. Add a splash of broth, water, or cream as needed to loosen the pumpkin sauce and bring back that creamy texture.
For best results: Store extra toasted pepitas and Parmesan separately and add them after reheating so you don’t lose that crunch and fresh finish.

pasta with pumpkin sauce in a bowl topped with toasted pepitas and grated parm, another bowl of pasta beside it

Pumpkin Pasta FAQs

Pumpkin pasta is creamy, savoury, and slightly earthy with just a hint of natural sweetness from the pumpkin. Fresh sage, Parmesan, and toasted pepitas balance that sweetness and give this version plenty of savoury flavour.

Absolutely. Italian sausage and chicken are both great additions. You could also add crispy pancetta or bacon if you want something salty and savoury to contrast with the creamy pumpkin sauce.

Yes! Use vegetable broth when making the pumpkin sauce and stick with Parmesan or Pecorino made without animal rennet if that’s important to you. Otherwise, simply leave the cheese off.

You can, but this pasta is at its creamiest right after everything is tossed together. For the best texture, make the pumpkin sauce ahead of time, then cook the pasta and combine everything just before serving.

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Pumpkin Pasta

This creamy pumpkin pasta combines rigatoni with silky pumpkin sauce, fresh sage, crunchy toasted pepitas, and Parmesan for an easy, cozy fall dinner.

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Prep Time 10

Cook Time 15

Total Time 25

Servings 4 Servings

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Equipment

Ingredients

12 ounces (340g) pasta (such as rigatoni, penne, cavatappi, or ziti)
1 batch pumpkin sauce for pasta
¼ cup fresh sage (finely chopped, plus more for garnish)
½ cup toasted pepitas
2 tbsp extra virgin olive oil
freshly grated Parmesan or Pecorino Romano (optional, for serving)

Instructions

Bring a large pot of salted water to a boil and cook the pasta until al dente according to the package directions. Before draining, reserve ½ cup of the pasta water.
While the pasta cooks, gently warm the pumpkin sauce in a large skillet over low to medium low heat. Stir in the fresh sage and let it infuse the sauce for 1–2 minutes.
Add the drained pasta to the skillet and toss until every piece is well coated. Add reserved pasta water, a splash at a time, as needed to loosen the sauce and give it a silky, clinging consistency. Alternatively, you can toss the pasta and sauce together in a large bowl.
Divide the pumpkin pasta between bowls and top with the toasted pepitas. Finish with freshly grated Parmesan or Pecorino Romano and additional chopped sage, if desired. Drizzle with the extra virgin olive oil and serve.

Notes

Rigatoni is my top pick, but penne, cavatappi, or ziti all work well with the thick, creamy sauce.

Don’t forget the pasta water. Scoop out ½ cup before draining so you can loosen the sauce as needed.

Keep the sauce over gentle heat. You only need to warm it through before tossing with the pasta.

Want a crispy finish? Swap the fresh sage garnish for crispy sage leaves.

Add the pepitas just before serving so they stay nice and crunchy.

Store leftovers in an airtight container in the fridge for 3–4 days. Reheat gently with a splash of broth, water, or cream to loosen the sauce.

Nutrition

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scroll up above the recipe card for ingredient notes, tips & tricks, and easy swaps/variations.

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