Pumpkin Brie Pasta
A whole brie wheel baked into seasoned pumpkin puree until it melts into a silky sauce, tossed with pasta and crispy sage.
In a nutshell: This authentic american pumpkin brie pasta comes together in just 40 mins using simple whole ingredients. The chef's secret: it holds the wheel together in the oven and melts into the sauce for extra richness. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Pumpkin brie pasta: brie melted into seasoned pumpkin puree, tossed with pasta and crispy sage. TikTok's viral fall pasta.
Key Equipment
- Large baking dish
- Large pot
- Colander
- Small skillet
Chef's Pro-Tips
- Keep the brie rind on: it holds the wheel together in the oven and melts into the sauce for extra richness.
- Use pure pumpkin puree, never pie filling: pie filling is pre-sweetened and spiced, and it throws the savoury balance off.
- Undercook the pasta by a minute: it finishes in the hot sauce and stays springy instead of going soft.
Ingredients
4
servings
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12 oz short pasta, rigatoni or paccheri
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1 brie wheel, 8 oz, rind on
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1 can pumpkin puree, 15 oz, not pie filling
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3 cloves garlic, minced
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2 tbsp olive oil
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½ tsp ground nutmeg
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½ tsp red pepper flakes
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½ cup vegetable broth, or reserved pasta water
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½ cup heavy cream
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12 leaves fresh sage
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2 tbsp butter
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½ cup Parmesan cheese, freshly grated
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1 tsp kosher salt, or to taste
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½ tsp black pepper
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Step-by-Step Instructions
Bake the Brie in Pumpkin
Preheat the oven to 400°F (200°C). Spread the pumpkin puree in a baking dish, stir in the garlic, olive oil, nutmeg and red pepper flakes, and nestle the brie wheel in the centre. Bake 20-25 minutes until the brie is molten and the pumpkin is bubbling at the edges.
Boil the Pasta
Meanwhile, boil the pasta in well-salted water until 1 minute shy of al dente. Reserve a cup of pasta water before draining.
Crisp the Sage
Melt the butter in a small skillet over medium heat and fry the sage leaves for 1-2 minutes until crisp and fragrant. Lift out and set aside on paper towels.
Stir the Sauce Silky
Remove the baking dish from the oven and stir the brie into the pumpkin until completely smooth, loosening with broth or pasta water and the cream until it coats a spoon.
Toss and Serve
Fold the pasta into the sauce, season with salt and pepper, and serve topped with crispy sage and grated Parmesan.
Chef Clara's Kitchen Picks
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View on AmazonFrequently Asked Questions
Same format, different flavour — brie melts silkier and richer than feta, and the pumpkin makes it a distinctly fall dish.
The sauce keeps 2 days in the fridge. Reheat gently with a splash of broth and toss with freshly cooked pasta.
Short, ridged shapes like rigatoni or paccheri catch the thick sauce best. Long pasta works too but holds less sauce.
Yes — use extra broth or pasta water instead. The sauce is slightly less rich but still creamy from the melted brie.
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