Creamy Pumpkin Pasta: The Ultimate Cozy Fall Dinner (Ready in 25 Minutes)

I still remember the first time I made this creamy pumpkin pasta. It was a cold Thursday night, and I had zero energy to cook. But one whiff of sizzling sage in butter and I was hooked. The pasta came together in 25 minutes flat and tasted like autumn wrapped in a warm hug.

Now it’s a weeknight favorite and my go-to whenever I need something fast, cozy, and soul-soothing.

Why You’ll Love Creamy Pumpkin Pasta

• Ready in 25 minutes – I’ve whipped this up after soccer practice, dance class, and one chaotic Tuesday where dinner almost didn’t happen.
• Creamy & savory – The combo of pumpkin, cream, and crispy prosciutto never fails to get a “Whoa, what is this?” from my husband.
• Customizable – I’ve made it vegan for my sister, bulked it up with sausage for my dad, and gone meatless on meatless Mondays.
• Fall-inspired – One bite and you’re basically wearing fuzzy socks, holding a mug, and watching the leaves fall.
• Perfect with a cozy treat like Pumpkin Cream Cheese Swirl Muffins—we do this combo every October weekend.

It’s the kind of meal that tastes like home—fast, forgiving, and always satisfying.

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Ingredients You’ll Need

When I first made this, I used what I had in my pantry. Canned pumpkin. Some rigatoni. Cream. Magic.

Key Ingredients

• Canned pumpkin purée (not pie filling)
• Heavy cream or half-and-half
• Parmigiano-Reggiano or parmesan
• Pasta – rigatoni, ziti, or penne work best
• Fresh sage and butter – the flavor base

I love how the sage crisps up in the oil. It’s like seasoning and garnish rolled into one.

Optional Add-Ins

• Prosciutto – crispy, salty perfection
• Nutmeg or red chili flakes – add warmth
• Spinach or kale – stir in at the end

And if you’re already craving more creamy pasta, our Marry Me Chicken Pasta is another comforting hit.

How to Make Creamy Pumpkin Pasta (Step-by-Step)

I’ve made this in pajamas, with a toddler on my hip, and during a Sunday dinner rush. It always works.

Step 1 – Cook the Pasta

Boil a pot of salted water. Cook 1 lb of pasta until just shy of al dente—about 2 minutes less than the package says.

Save 2 cups of pasta water, then drain the pasta.

Step 2 – Make the Pumpkin Sauce

In a large skillet, heat 2 tbsp olive oil. Add 4 oz prosciutto and ½ cup sage strips. Cook until crisp, about 3–4 minutes. Set aside.

In the same skillet, whisk together:

• 1 can (15 oz) pumpkin purée
• 1¼ cups heavy cream
• 2 tbsp butter
• 2 tsp kosher salt
• 1 tsp black pepper

Let it bubble gently for 2–3 minutes.

Step 3 – Combine and Serve

Add pasta to the sauce. Stir in half the prosciutto and sage.

Use the reserved pasta water to loosen the sauce—start with ½ cup and add more if needed.

Remove from heat and stir in ½ cup parmesan. Taste and adjust seasoning.

Top with remaining sage and prosciutto. Add more cheese if you’re into that (I am).

Pro Tip: Stir cheese off heat to keep things smooth.

Tips for the Best Pumpkin Pasta

Here’s what I learned after making this ten times in two weeks (yes, it’s that good).

• Undercook the pasta slightly. Let it finish in the sauce.
• Add cheese off the heat so it melts, not clumps.
• Don’t skip the fresh sage. It makes the dish.

And always save your pasta water. It’s the secret sauce to the sauce.

If you’re into pasta tips, check out how we use pasta water magic in Baked Feta Pasta with Chicken too.

Make It Your Way (Vegetarian or Protein-Boosted)

Want to make it your own? Easy.

• Vegetarian? Just leave out the prosciutto.
• Vegan? Use oat cream and vegan butter.
• Need protein? Add grilled chicken or cooked sausage.

It’s like the pasta version of our Marry Me Chicken Pasta—only fall-themed.

Storing and Reheating Leftovers

Leftovers rarely happen in my house. But if they do:

• Store in an airtight container for up to 3 days.
• Reheat gently on the stove with a splash of milk or cream.

Skip the microwave if you can. The stovetop keeps things creamy.

FAQ – Quick Answers for Curious Cooks