15 Creamy Pumpkin Pasta Recipes

Let’s be honest: once the leaves start crunching underfoot and the wind gets that golden, woodsy smell… there’s one thing my soul starts craving — creamy pumpkin pasta. It’s cozy, comforting, and ridiculously luxurious in the most fall-ish way possible.

And not just the classic kind either — I mean ooey-gooey, garlic-kissed, brown butter-drizzled, herb-loaded bowls of joy that taste like a hug from October itself.

Over the years, I’ve tested dozens of variations — some from vintage cookbooks, others hidden gems from Pinterest boards no one talks about — and I’ve finally narrowed it down to 15 outrageously good, creamy pumpkin pasta recipes you’ve probably never tried.

We’re talking maple-glazed sausage twists, caramelized mushroom medleys, and even a miso-spiked vegan masterpiece.

Ready to swirl your fork through the creamiest pumpkin pastas of 2025? Let’s dive in—these are pure velvet in a bowl.

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1. Brown Butter Sage Pumpkin Fettuccine

Description:
Silky pumpkin puree meets toasted garlic, brown butter, and fried sage for the kind of pasta you want to eat directly from the pot.

Ingredients:

• 12 oz fettuccine
• 1/2 cup unsalted butter
• 6 fresh sage leaves
• 3 garlic cloves, minced
• 1 cup pumpkin puree
• 1/2 cup heavy cream
• 1/4 tsp nutmeg
• 1/4 cup Parmesan
• Salt & pepper to taste

Instructions:

1. Cook fettuccine until al dente. Drain and reserve 1/4 cup pasta water.
2. In a skillet, melt butter until golden brown and fragrant. Toss in sage leaves until crisp. Remove and set aside.
3. Sauté garlic in the brown butter for 30 seconds. Stir in pumpkin, cream, nutmeg, salt, and pepper. Simmer for 5 minutes.
4. Add cooked pasta and reserved water. Stir until creamy.
5. Top with Parmesan and fried sage before serving.

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2. Pumpkin Alfredo Penne with Roasted Garlic

Description:
Creamy Alfredo gets a pumpkin makeover, and roasted garlic adds that slow-cooked fall depth. This one feels like a candlelit dinner at grandma’s.

Ingredients:

• 10 oz penne
• 1 whole garlic bulb
• 2 tbsp olive oil
• 1 tbsp butter
• 1 cup pumpkin puree
• 1/2 cup cream cheese
• 1/3 cup heavy cream
• 1/4 cup Parmesan
• Salt, pepper, and pinch of cayenne

Instructions:

1. Slice garlic bulb top, drizzle with olive oil, wrap in foil, and roast at 400°F for 35 mins.
2. Cook penne and set aside with 1/4 cup reserved water.
3. In skillet, melt butter. Squeeze out roasted garlic into pan.
4. Add pumpkin, cream cheese, cream, cayenne, salt & pepper. Stir until smooth.
5. Toss in pasta and reserved water. Garnish with Parmesan.

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3. Vegan Pumpkin Tahini Rigatoni

Description:
A dairy-free dream. Earthy tahini and sweet pumpkin come together for a luscious, nutty sauce you won’t believe is vegan.

Ingredients:

• 10 oz rigatoni
• 1 tbsp olive oil
• 1/2 onion, finely chopped
• 1 cup pumpkin puree
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1/4 tsp cinnamon
• 1/2 cup vegetable broth
• Salt & smoked paprika to taste

Instructions:

1. Cook rigatoni until al dente.
2. In a pan, sauté onion in olive oil until soft.
3. Stir in pumpkin, tahini, lemon juice, cinnamon, salt, and paprika.
4. Add broth and simmer 5 minutes until creamy.
5. Toss in pasta and stir well. Optional: top with toasted pepitas.

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4. Maple-Sausage Pumpkin Pasta Bake

Description:
Think mac and cheese but autumn-fied — spicy maple sausage, gooey cheese, creamy pumpkin sauce, and a golden, bubbling top.

Ingredients:

• 12 oz elbow pasta
• 1/2 lb maple sausage
• 1 tbsp butter
• 1 cup pumpkin puree
• 1/2 cup milk
• 1 cup sharp cheddar, shredded
• 1/2 cup mozzarella
• 1/2 tsp thyme
• Salt & pepper

Instructions:

1. Boil pasta and set aside.
2. Cook sausage in skillet, breaking it into bits.
3. In another pot, melt butter, then add pumpkin, milk, thyme, salt, and pepper. Stir until hot.
4. Mix in cheese and melt fully. Add sausage and pasta.
5. Pour into a baking dish, top with more cheese, and bake at 375°F for 15 minutes until bubbly.

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5. Pumpkin Ricotta Lasagna Roll-Ups

Description:
These creamy, cheesy lasagna roll-ups are stuffed with herbed pumpkin ricotta and blanketed in Alfredo sauce. They look fancy, taste fancier.

Ingredients:

• 9 lasagna noodles
• 1 cup ricotta
• 1/2 cup pumpkin puree
• 1/4 tsp sage
• 1 egg
• 1 1/2 cups Alfredo sauce
• 1/4 cup mozzarella
• Salt & pepper

Instructions:

1. Boil noodles and lay flat on parchment paper.
2. Mix ricotta, pumpkin, sage, egg, salt, and pepper.
3. Spread 2 tbsp filling on each noodle. Roll up and place seam-side down in a greased dish.
4. Pour Alfredo sauce over rolls. Sprinkle mozzarella on top.
5. Bake at 375°F for 20–25 mins until golden.

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6. One-Pot Pumpkin Pesto Gnocchi

Description:
Creamy meets zesty in this one-skillet wonder. The pumpkin and basil pesto swirl into a fall-fresh sauce that clings to pillowy gnocchi like magic.

Ingredients:

• 1 lb store-bought gnocchi
• 1/2 cup pumpkin puree
• 2 tbsp basil pesto
• 1/3 cup heavy cream
• 1/4 cup grated Parmesan
• 1 tbsp olive oil
• Salt, pepper, and chili flakes

Instructions:

1. Heat olive oil in a skillet and toast gnocchi for 3–4 minutes until slightly crisp.
2. Add pumpkin, pesto, cream, and Parmesan. Stir well.
3. Simmer for 3–5 minutes until sauce thickens.
4. Season with salt, pepper, and chili flakes. Serve warm with extra cheese.

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7. Creamy Pumpkin & Goat Cheese Shells

Description:
Tangy goat cheese balances sweet pumpkin in this luxuriously creamy shell pasta that feels like an upscale fall dinner party in 20 minutes.

Ingredients:

• 10 oz medium pasta shells
• 1 tbsp butter
• 1 garlic clove, minced
• 1 cup pumpkin puree
• 2 oz goat cheese
• 1/3 cup heavy cream
• 1/4 tsp black pepper
• Pinch of cinnamon
• Chopped chives for garnish

Instructions:

1. Boil pasta shells and reserve 1/4 cup pasta water.
2. In pan, melt butter and sauté garlic.
3. Add pumpkin, goat cheese, cream, pepper, and cinnamon.
4. Stir until smooth and creamy.
5. Add pasta and pasta water. Toss and garnish with chives.

🍂 8. Creamy Pumpkin Goat Cheese Rigatoni

Description:
If you haven’t tried goat cheese with pumpkin yet—prepare to have your mind blown. This rigatoni dish is tangy, creamy, and deeply savory. The goat cheese melts right into the pumpkin for a silky, slightly sharp sauce that clings to every bite.

Ingredients:

• 12 oz rigatoni
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup pumpkin purée
• 1/2 cup goat cheese
• 1/4 cup milk or cream
• 1/4 tsp nutmeg
• Salt & pepper to taste
• Fresh parsley for topping

Instructions:

1. Cook rigatoni according to package instructions; reserve 1/2 cup pasta water.
2. In a skillet, heat olive oil and sauté garlic until fragrant (1 minute).
3. Add pumpkin purée, goat cheese, and milk. Stir until smooth.
4. Season with nutmeg, salt, and pepper.
5. Add drained pasta and toss, adding pasta water to loosen sauce.
6. Serve with parsley sprinkled on top.

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🍁 9. Pumpkin Alfredo with Blackened Chicken

Description:
Creamy Alfredo meets spicy, smoky chicken in this elevated weeknight dinner. The contrast of rich pumpkin sauce and crisp blackened crust is addictive. It’s a protein-packed bowl of autumn gold.

Ingredients:
For Chicken:

• 2 chicken breasts
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt & pepper

For Pasta:

• 8 oz fettuccine
• 1 tbsp butter
• 2 cloves garlic, minced
• 1 cup pumpkin purée
• 3/4 cup heavy cream
• 1/4 cup Parmesan
• Salt & black pepper

Instructions:

1. Rub chicken with oil and seasonings. Cook in skillet over medium-high heat for 6–7 mins per side. Slice.
2. Cook pasta; reserve 1/2 cup water.
3. In a skillet, melt butter, sauté garlic. Add pumpkin and cream.
4. Stir in Parmesan, season, and add pasta with reserved water.
5. Plate pasta, top with sliced blackened chicken.

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🎃 10. Pumpkin Ricotta Stuffed Shells

Description:
These jumbo shells are filled with creamy pumpkin-ricotta magic, baked in a luscious Parmesan cream sauce. Cozy, indulgent, and perfect for date night or Friendsgiving.

Ingredients:

• 16 jumbo pasta shells
• 1 cup ricotta
• 1/2 cup pumpkin purée
• 1 egg
• 1/4 tsp nutmeg
• 1/4 tsp garlic powder
• 1 cup heavy cream
• 1/4 cup grated Parmesan
• Salt, pepper, parsley

Instructions:

1. Cook shells, rinse under cold water, and set aside.
2. Mix ricotta, pumpkin, egg, nutmeg, garlic powder, salt, and pepper.
3. Fill shells with mixture.
4. In baking dish, pour in cream and Parmesan. Arrange filled shells.
5. Cover with foil and bake at 375°F for 30 mins. Garnish with parsley.

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🍂 11. Pumpkin Carbonara with Crispy Bacon

Description:
We’re giving traditional carbonara a fall twist! This version uses pumpkin for added creaminess while still keeping that salty, eggy magic intact. Bacon and Parmesan keep it classic, but the pumpkin? That’s the game-changer.

Ingredients:

• 12 oz spaghetti
• 4 slices bacon
• 2 eggs
• 1/2 cup pumpkin purée
• 1/3 cup grated Parmesan
• Salt & pepper
• Black pepper for topping

Instructions:

1. Cook spaghetti, reserve 1/2 cup pasta water.
2. Fry bacon until crispy, then chop.
3. In a bowl, whisk eggs, pumpkin, Parmesan, salt, and pepper.
4. Toss hot pasta with the sauce quickly (to cook the eggs), add pasta water to loosen.
5. Stir in bacon. Top with more black pepper.

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🧡 12. Vegan Pumpkin Coconut Pasta

Description:
This ultra-creamy pumpkin pasta is entirely dairy-free but still delivers richness from coconut milk. It’s warm, spiced, and plant-based perfection—plus it reheats beautifully!

Ingredients:

• 10 oz linguine
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp fresh ginger, minced
• 1 cup pumpkin purée
• 3/4 cup coconut milk
• 1/2 tsp cinnamon
• 1/2 tsp smoked paprika
• Salt & lime juice

Instructions:

1. Cook linguine and set aside.
2. Heat oil, sauté garlic and ginger.
3. Add pumpkin, coconut milk, spices, salt. Simmer 5 mins.
4. Add pasta and toss.
5. Finish with a squeeze of lime.

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🍝 13. Pumpkin Mushroom Marsala Pasta

Description:
This one’s all about umami. Earthy mushrooms, silky pumpkin, and a splash of Marsala wine combine in a creamy sauce that clings to pasta like a dream.

Ingredients:

• 12 oz pappardelle
• 1 tbsp olive oil
• 1/2 cup diced shallots
• 2 cups sliced cremini mushrooms
• 1/3 cup Marsala wine
• 1 cup pumpkin purée
• 1/2 cup cream
• Salt, pepper, fresh thyme

Instructions:

1. Cook pasta and reserve water.
2. Sauté shallots and mushrooms in oil until browned.
3. Add wine, cook down for 2 mins.
4. Stir in pumpkin, cream, thyme, and seasoning.
5. Add pasta and toss with reserved water.

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🍽 14. One-Pot Pumpkin Mac & Cheese

Description:
Creamy, cheesy, and no need to boil pasta separately? Yes please. This one-pot pumpkin mac is easy enough for weeknights but tastes gourmet.

Ingredients:

• 2 cups elbow macaroni
• 2 cups milk
• 1 cup water
• 1/2 tsp garlic powder
• 1/2 tsp mustard powder
• 1 cup shredded cheddar
• 1/2 cup pumpkin purée
• Salt, pepper

Instructions:

1. Add pasta, milk, water, garlic, mustard, and salt to a pot.
2. Bring to boil, stir frequently for 10–12 mins.
3. Stir in cheese and pumpkin.
4. Mix until melted and creamy. Serve hot.

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🌟 15. Creamy Pumpkin Lemon Ziti

Description:
This pasta is unexpected and totally viral-worthy. Bright lemon zest and juice cut through the creaminess of pumpkin, giving you a unique flavor that tastes fancy without the work.

Ingredients:

• 12 oz ziti
• 1 tbsp butter
• 2 cloves garlic
• 1 cup pumpkin purée
• 1/2 cup cream
• Zest + juice of 1 lemon
• 1/4 cup Parmesan
• Salt, pepper

Instructions:

1. Cook ziti, reserve 1/2 cup pasta water.
2. In a skillet, melt butter and sauté garlic.
3. Add pumpkin, cream, lemon juice + zest, and Parmesan.
4. Stir in pasta, season, and toss with water until glossy.

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