Homemade Pumpkin Pasta
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This creamy pumpkin pasta is homemade comfort at its best. With a base of pumpkin puree, cream cheese, and a few spices, it’s tossed with rigatoni, topped with mozzarella, and finished with fresh basil. This no-fuss recipe is all about fall flavors, making it both easy and delicious for everyone around the table.
Pumpkin and pasta? It’s a fall favorite that’s so easy, it practically makes itself! Pumpkin’s flexibility in the kitchen is a game-changer; it can be sweet (hello, pumpkin and cream cheese muffins!) or savory, and it’s perfect for those moments when you have some leftover puree. This baked pumpkin pasta takes just minutes to prep, and it’s a warm, satisfying dish that feels just right on a cool night.
Whether it’s a casual family dinner or a gathering with friends, this dish is sure to be a hit. Serve it up with a side salad or take it along to a potluck—its cozy fall flavors are just that versatile. For a busy weeknight or a weekend treat, this easy pasta captures the warmth and richness of fall, with no need for fancy ingredients or complicated steps.
Why You’ll Love This Recipe
- Fall flavors everyone loves: With pumpkin, cream, and a dash of nutmeg, this pasta brings cozy, autumn vibes.
- Great for special gatherings: Whether for holiday dinners or a casual night with friends, this dish adds a homemade, festive touch.
- Quick and easy to make: Boil the pasta, blend a creamy pumpkin sauce, mix it all together, and bake until bubbly. Just like that, you’ve got a warm, satisfying pasta dish.
- Simple ingredients, affordable, and convenient: This recipe keeps it practical, using budget-friendly items you probably already have on hand. It’s perfect for when you need something delicious without extra trips to the store.
- Kid-friendly and family-approved: The subtle sweetness of the pumpkin makes this pasta a hit with kids, and the rich creaminess is something everyone can enjoy.
How to Make This Creamy Pumpkin Pasta
Turning simple pantry staples into something amazing? Absolutely possible. Whether you’re celebrating fall or simply need something quick and hearty on a busy night, this dish has you covered. Boil the pasta, stir together the sauce, and let the oven do the rest—it’s that simple and satisfying.
Find the full printable recipe card below with all the ingredients, exact measurements, and easy step-by-step instructions.
Ingredients You Need
- Rigatoni pasta: Rigatoni works great because its big tubes really hold onto the sauce well.
- Pumpkin puree: Choose plain canned pumpkin puree but avoid pie filling with added sugar and spices. Fresh puree works well, too, if you have it on hand.
- Cream cheese: It brings a creamy texture that balances the pumpkin’s natural sweetness, creating a smooth, creamy sauce. Philadelphia is my go-to, but any favorite brand will work.
- Heavy cream: Adds a rich, indulgent quality to the sauce.
- Garlic powder: Keeps it easy, though you can use fresh garlic cloves if you prefer a stronger garlic kick.
- Turmeric powder: Adds an earthy flavor and helps give the sauce a lovely orange color.
- Nutmeg: Just a pinch adds warmth and enhances the pumpkin’s natural sweetness.
- Salt and pepper
- Mozzarella cheese: Melts perfectly on top, adding a comforting, stretchy texture. Freshly shredded mozzarella melts best!
- Basil leaves: Fresh basil provides a pop of color and a hint of brightness to balance out the rich, creamy sauce.
Step-By-Step Instructions
This cozy pumpkin pasta couldn’t be easier to make! With just four simple steps, you’ll have a warm, homemade dish on the table, perfect for a relaxed night in or sharing with friends.
Step 1: Cook the pasta
Preheat the oven to 375°F. Bring a pot of water to a boil and cook the rigatoni according to package instructions. Drain and set aside.
Step 2: Make the sauce
In a large bowl, blend together the pumpkin puree, cream cheese, heavy cream, garlic powder, turmeric, nutmeg, salt, and pepper until smooth and creamy.
Step 3: Assemble and bake
Add the cooked rigatoni to the sauce, tossing to coat evenly. Pour everything into a greased baking dish, then top with shredded mozzarella. Bake for 20-25 minutes, or until the cheese is bubbly and golden.
Step 4: Garnish and serve
Let the pasta cool slightly, then finish it off with fresh basil leaves. Serve warm and enjoy this simple, comforting meal!
Substitutions
Cooking is all about enjoying what you eat, and this creamy pumpkin pasta is a great example. Swap in whatever ingredients you have on hand or love most—here are a few easy substitutions to get you started:
- Rigatoni pasta: Any pasta you have will do the trick! Shapes like penne, fusilli, ziti, fettuccine, or linguine are all good options for holding the sauce.
- Pumpkin puree: If you’re out of pumpkin, butternut squash puree or mashed sweet potatoes can work well. Though I haven’t tested them, both should provide a similar cozy flavor and texture.
- Cream cheese: No cream cheese? Sour cream will bring a bit of tang, while Greek yogurt gives a similar flavor with a slightly lighter feel.
- Heavy cream: For a lighter option, swap in whole milk or half-and-half. If you’re looking for a dairy-free choice, unsweetened coconut milk adds a nice creaminess.
- Nutmeg: Missing nutmeg? Cinnamon, allspice, or pumpkin spice will deliver that same warm, fall-inspired flavor.
- Mozzarella cheese: If mozzarella isn’t on hand, sharp cheddar or another melting cheese will work nicely.
- Basil leaves: Fresh parsley is a good substitute if you’re out of basil, adding a pop of green and a hint of freshness.
Variations
One of the best things about pumpkin pasta is how easy it is to switch up the ingredients and keep it interesting. Each time I tweak the recipe, it feels like a whole new dish. Try these variations—you might even stumble upon a new favorite way to enjoy it.
- Add some protein by mixing in crispy bacon bits or crumbled Italian sausage for a smoky, savory flavor that pairs perfectly with pumpkin’s subtle sweetness. Shredded chicken or ground beef also work well to make the dish more filling.
- To add color and texture, toss in veggies like sautéed mushrooms, bell peppers, or cooked white beans. They complement the creamy sauce beautifully and make each bite more satisfying.
- Stir in a spoonful of basil pesto for a fresh twist; the basil pairs surprisingly well with pumpkin, creating a unique, flavorful combination.
- If you like a little heat, a sprinkle of crushed red pepper flakes or a dash of cayenne adds a spicy contrast to the sweet and creamy pumpkin.
- For an extra layer of texture, try topping the pasta with crispy fried sage leaves or garlic chips—they bring a delicious crunch to the dish.
- A splash of lemon juice can also enhance the dish, brightening up the flavors and balancing the sauce’s richness. I picked up this trick from a cafe-style recipe where lemon cuts the bitterness and adds freshness.
Expert Tips
- Make the sauce ahead of time: You can prepare the sauce up to 4 days in advance and store it in the fridge or freezer. When it’s time to eat, simply reheat and toss with the pasta for a quick, stress-free meal.
- Adjust the seasoning: Taste the sauce and add extra salt, pepper, or nutmeg if needed to bring out the pumpkin’s flavor. Start with the basics, then fine-tune to your liking.
- Cook the pasta al dente: Avoid overcooking! The pasta, firm to the bite, holds its shape and texture perfectly when mixed with the warm pumpkin sauce.
- Enjoy immediately: For the best texture, serve the pasta right away. The sauce and cheese are at their creamiest when warm, so it’s perfect straight from the stove!
How to Store This Recipe
Pumpkin pasta is best enjoyed fresh from the stove, but storing leftovers is simple! Just transfer them to an airtight container and keep them in the fridge for up to 4 days or freeze for up to a month.
To reheat, warm the pasta on the stove or in the oven with a touch of oil at medium heat until it’s heated through. For frozen leftovers, thaw them first to ensure even reheating.
What to Serve with Pumpkin Pasta
Pumpkin pasta is delicious by itself, but it’s even better when paired with a few simple sides. Try serving it alongside a crisp salad or soft dinner rolls for a light touch.
If you’re craving a heartier spread, add herb-crusted chicken and some make-ahead potatoes. Finish the meal with a cozy dessert like chai earthquake cookies or matcha brownies for a sweet finale.
More Fall Recipes To Try
- Slow cooker applesauce
- Pumpkin and cream cheese muffins
- Baked potato soup
- Pumpkin pancakes
- Pumpkin bread
If you try this pumpkin pasta, I’d love to hear what you think! Your 5-star ratings and reviews mean so much and help others find this recipe too.
Quick and Easy Pumpkin Rigatoni
Ingredients
- 1 pound rigatoni pasta
- 1 cup pumpkin puree
- ½ cup cream cheese softened
- ¼ cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon turmeric powder
- ½ teaspoon nutmeg
- 1 pinch salt
- 1 pinch ground black pepper
- 1 cup mozzarella cheese shredded
- 1 small handful basil leaves fresh, for garnish
Instructions
- Set your oven to 375 °F. While it’s warming up, cook the rigatoni following the package instructions. Drain the pasta and set it aside.
- In a large bowl, combine the pumpkin puree, cream cheese, heavy cream, garlic, turmeric, nutmeg, salt, and pepper. Stir until the sauce is smooth and creamy.
- Add the rigatoni to the bowl and mix until all the pasta is fully coated in the sauce. Transfer everything to a greased baking dish and sprinkle mozzarella over the top. Bake for 20-25 minutes, until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes. Top with fresh basil leaves for a pop of color and flavor, then serve and enjoy!
Notes
- To keep the pasta from getting mushy, cook it al dente so it stays firm when mixed with the pumpkin sauce.
- When it comes to seasoning, start with the suggested amounts, but feel free to add a bit more salt, pepper, or nutmeg to really bring out the pumpkin’s flavor.
- For a faster prep, you can make the sauce up to 4 days in advance and store it in the fridge or freezer. Just reheat it before combining with the pasta.
- Serve immediately while the dish is warm and creamy—that’s when it tastes best!
