Creamy Pumpkin Pasta
Silky pumpkin cream sauce, salty pancetta and pecan-sage breadcrumbs over short pasta — autumn in a bowl, ready in half an hour.
In a nutshell: This authentic italian-american creamy pumpkin pasta comes together in just 30 mins using simple whole ingredients. The chef's secret: Pie filling is pre-sweetened and spiced, and it will make the sauce taste like dessert. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Creamy pumpkin pasta with pancetta, Pecorino and crunchy pecan-sage breadcrumbs. A 30-minute fall pasta that tastes like the season.
Key Equipment
As an Amazon Associate I earn from qualifying purchases.
- Large pot
- Large skillet
- Small skillet
- Tongs
Chef's Pro-Tips
- Use plain pumpkin purée, never pie filling: Pie filling is pre-sweetened and spiced, and it will make the sauce taste like dessert.
- Save the pasta water: Its starch turns a good sauce into a glossy one that clings instead of pooling at the bottom of the bowl.
- Toast the pecans in the pancetta fat: That last bit of rendered fat is where the breadcrumb topping gets its deep, savoury flavour.
Ingredients
4
servings
-
12 oz short pasta, such as rigatoni or penne
-
4 oz pancetta, diced
-
2 tbsp butter, divided
-
½ cup chopped pecans
-
8 fresh sage leaves, torn
-
3 cloves garlic, thinly sliced
-
1 cup pumpkin purée, not pumpkin pie filling
-
1 cup heavy cream
-
½ cup chicken broth, low-sodium
-
¾ cup freshly grated Pecorino Romano cheese, plus more for serving
-
¼ tsp ground nutmeg
-
½ tsp kosher salt
-
½ tsp black pepper, freshly cracked
The Smart Meal Planner & Grocery Calculator
Interactive Google Sheets & Excel system with auto-generating grocery lists, macro calculations, and 50 pre-loaded recipes.
Step-by-Step Instructions
Boil the Pasta
Cook the pasta in a large pot of well-salted water until just shy of al dente. Before draining, reserve 1 cup of the starchy pasta water.
Crisp the Pancetta and Breadcrumbs
Meanwhile, cook the pancetta in a large skillet over medium heat for 5-6 minutes until crisp. Remove with a slotted spoon. Melt 1 tablespoon of butter in the same skillet, add the pecans and sage, and toast for 2-3 minutes until fragrant and golden. Set aside.
Build the Pumpkin Sauce
Melt the remaining butter in the skillet and cook the garlic for 1 minute. Whisk in the pumpkin purée, cream and broth until smooth, then simmer gently for 3-4 minutes. Stir in the Pecorino and nutmeg until melted and silky.
Toss and Serve
Add the drained pasta and pancetta to the sauce with a splash of pasta water. Toss vigorously for 1-2 minutes until the sauce clings to every piece. Season with salt and pepper, top with the pecan-sage crumbs and extra Pecorino, and serve immediately.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
Warp-resistant aluminum for even browning, from sheet-pan dinners to cookies.
View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
Razor-sharp Fibrox Pro blade that home chefs and pros both reach for.
View on AmazonTILUCK Stainless Measuring Cups & Spoons, 10-Pc
Stainless steel cups and spoons that measure precisely and last.
View on AmazonMercer Culinary Locking Tongs, 9" + 12"
Locking tongs in two handy sizes for the stovetop and the grill.
View on AmazonAmazon Basics Non-Stick Parchment Paper Roll
Non-stick paper for lining pans – easy release, easy cleanup.
View on AmazonWoodenhouse Teak Wooden Spoons, 10-Pc
Teak spoons gentle on cookware and built for daily stirring.
View on AmazonOXO Good Grips Silicone Whisk Set, 9" + 11"
Silicone whisks safe for nonstick pans, in two sizes.
View on AmazonUltra Cuisine Stainless Cooling Rack Set of 2
Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
View on AmazonUmite Chef Stainless Mixing Bowls with Lids, 8-Pc
Nesting stainless bowls with airtight lids, from prep to storage.
View on AmazonHamilton Beach 6-Speed Electric Hand Mixer
Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Yes — leave it out for a vegetarian version, or swap in crispy bacon or mushrooms. The pecan-sage topping still gives the dish its crunch and contrast.
No. Savoury pumpkin purée with garlic, Pecorino and nutmeg tastes earthy and rich, much closer to a squash sauce than to a sweet pie filling.
Short, ridged shapes such as rigatoni or penne catch the creamy sauce best. Long pasta works too, but the sauce slides off it more easily.
Cream sauces can split on thawing, so it is best eaten fresh or kept 3 days in the fridge. If you must freeze it, freeze the sauce alone and cook fresh pasta to serve.
Creamy Garlic Mushroom Pasta
A rich meat-free pasta loaded with garlic mushrooms in a silky cream sauce.
View Recipe
Creamy Cabbage Alfredo
Creamy cabbage alfredo: tender cabbage ribbons and fettuccine in a garlic-Parmesan cream sauce.
View Recipe
Creamy Brown Butter Butternut Squash Pasta
The viral autumn dinner sensation taking Pinterest by storm! Tender rigatoni noodles drenched in a velvety...
View Recipe