There’s something magical about pumpkin season—the warmth, the colors, the unmistakable aroma of autumn spices wafting through the air. Pumpkin isn’t just for pies and lattes; it shines as a savory ingredient too, especially when paired with pasta. This Creamy Pumpkin Pasta is a comforting dish that wraps you up in a cozy blanket of flavors, with the sweetness of pumpkin balanced by savory herbs and a touch of creamy decadence. Whether it’s a family dinner or a simple weeknight treat, this recipe is bound to bring everyone to the table.

Why You’ll Love This Recipe:

Creamy and Satisfying: The blend of pumpkin puree with cream creates a luscious, velvety sauce that clings to each bite of pasta.
Perfect for Fall: With earthy, rich flavors that highlight seasonal pumpkin, it’s a go-to recipe for the autumn months.
Quick and Easy: This dish comes together quickly, making it an ideal option for a comforting meal in under an hour.
Kid-Friendly and Adaptable: Kids love the mild sweetness of pumpkin, and you can adjust spices for a family-friendly flavor.

Ingredients You’ll Need

Pasta – 12 ounces of your favorite pasta (penne or rigatoni works well)
Olive oil – 2 tablespoons
Turkey ham – 1/2 cup, diced
Garlic – 2 cloves, minced
Pumpkin puree – 1 cup (canned or homemade)
Heavy cream – 1/2 cup
Parmesan cheese – 1/2 cup, grated
Vegetable broth – 1/2 cup
Nutmeg – 1/8 teaspoon, freshly grated
Sage – 1/2 teaspoon, dried
Salt and pepper – to taste
Crushed red pepper flakes – a pinch, optional for a little heat
Fresh parsley – chopped, for garnish

How to Make Creamy Pumpkin Pasta

Step-By-Step Instructions

Cook the Pasta
Begin by bringing a large pot of salted water to a boil. Add the pasta and cook according to package instructions, until al dente. Reserve about a cup of pasta water before draining, then set aside. This starchy water will help adjust the sauce later.
Sauté the Turkey Ham and Garlic
In a large skillet over medium heat, warm the olive oil. Add the diced turkey ham and cook until it starts to turn golden and crispy, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds, just until fragrant—be careful not to burn it.
Prepare the Pumpkin Cream Sauce
Add the pumpkin puree to the skillet, followed by the vegetable broth. Stir well to combine, allowing the mixture to simmer gently for a couple of minutes. Pour in the heavy cream and stir continuously until the sauce is smooth and creamy. The broth and cream help balance out the pumpkin’s natural sweetness, giving you a rich, savory sauce.
Season the Sauce
Sprinkle in the nutmeg, sage, salt, and pepper. Nutmeg is a small but mighty addition; it enhances the pumpkin’s flavor and adds a subtle warmth. If you like a bit of spice, add a pinch of crushed red pepper flakes at this stage. Allow the sauce to cook for another 5-7 minutes, stirring occasionally. The sauce will thicken as it simmers.
Add the Parmesan and Pasta
Stir in the grated Parmesan cheese until it melts smoothly into the sauce. Then, add the drained pasta to the skillet, tossing everything together. If the sauce is too thick, add a splash of the reserved pasta water a little at a time until it reaches your desired consistency.
Garnish and Serve
Taste the pasta and adjust seasonings if needed. Transfer to serving bowls, and garnish with freshly chopped parsley and extra Parmesan if desired. For a final touch of color and flavor, sprinkle a few extra red pepper flakes on top.

Helpful Tips for Making the Best Creamy Pumpkin Pasta

Use High-Quality Pumpkin: If possible, go for pure pumpkin puree without any added sugar or spices. Homemade pumpkin puree is great too if you have time.
Customize the Creaminess: For a lighter version, swap half of the cream with milk, or use a non-dairy alternative like coconut milk.
Add Veggies: Wilted spinach or sautéed mushrooms make excellent additions to this dish, adding more texture and earthy flavors.
Save the Pasta Water: A little pasta water works wonders to loosen the sauce without watering it down, so don’t forget to reserve some.
Get Creative with Toppings: For added crunch, sprinkle toasted pumpkin seeds or crushed walnuts over the pasta before serving.

Recipe Details

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Dinner, Main Dish
Method: Stovetop
Cuisine: American, Italian Fusion
Diet: Vegetarian (if turkey ham is omitted or swapped with plant-based alternative)

Frequently Asked Questions

Can I make this pasta vegan?
Absolutely! Swap the heavy cream with coconut cream or a creamy almond milk, and use a plant-based Parmesan alternative. You can also use smoked tofu in place of turkey ham for that savory depth.

What’s the best pasta for this sauce?
Hearty shapes like penne, rigatoni, or fusilli work well as they hold the creamy sauce beautifully.

How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or milk to loosen the sauce if needed.

Nutritional Information (Per Serving)

Calories: 420
Protein: 15g
Carbohydrates: 45g
Fat: 18g
Fiber: 5g
Sodium: 600mg

Storage Instructions

If you have leftovers, let the pasta cool completely before transferring it to an airtight container. This dish keeps well in the refrigerator for up to three days. When reheating, consider adding a little extra broth or milk to keep the sauce creamy. Avoid freezing, as cream-based sauces can sometimes separate when thawed.

Related Recipes

If you enjoyed this creamy pumpkin pasta, here are a few other cheesy, comforting dishes to try:

Spicy Butternut Squash and Sweet Potato Soup

Conclusion

There you have it—a warm, creamy pumpkin pasta that embodies the essence of fall. This dish is all about celebrating seasonal ingredients in a simple yet elegant way, making it the perfect recipe for a cozy night in. So grab your favorite bowl, twirl that pasta, and savor every bite of this autumnal comfort food.

Cozy Creamy Pumpkin Pasta

Author: Charlotte B.

Print Recipe

Description

Instructions

Cook the Pasta
Begin by bringing a large pot of salted water to a boil. Add the pasta and cook according to package instructions, until al dente. Reserve about a cup of pasta water before draining, then set aside. This starchy water will help adjust the sauce later.
Sauté the Turkey Ham and Garlic
In a large skillet over medium heat, warm the olive oil. Add the diced turkey ham and cook until it starts to turn golden and crispy, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds, just until fragrant—be careful not to burn it.
Prepare the Pumpkin Cream Sauce
Add the pumpkin puree to the skillet, followed by the vegetable broth. Stir well to combine, allowing the mixture to simmer gently for a couple of minutes. Pour in the heavy cream and stir continuously until the sauce is smooth and creamy. The broth and cream help balance out the pumpkin’s natural sweetness, giving you a rich, savory sauce.
Season the Sauce
Sprinkle in the nutmeg, sage, salt, and pepper. Nutmeg is a small but mighty addition; it enhances the pumpkin’s flavor and adds a subtle warmth. If you like a bit of spice, add a pinch of crushed red pepper flakes at this stage. Allow the sauce to cook for another 5-7 minutes, stirring occasionally. The sauce will thicken as it simmers.
Add the Parmesan and Pasta
Stir in the grated Parmesan cheese until it melts smoothly into the sauce. Then, add the drained pasta to the skillet, tossing everything together. If the sauce is too thick, add a splash of the reserved pasta water a little at a time until it reaches your desired consistency.
Garnish and Serve
Taste the pasta and adjust seasonings if needed. Transfer to serving bowls, and garnish with freshly chopped parsley and extra Parmesan if desired. For a final touch of color and flavor, sprinkle a few extra red pepper flakes on top.