Pumpkin Pasta Sauce

4.75 from 4 votes

Creamy Pumpkin Pasta Sauce comes together in under 20 minutes with canned pumpkin, garlic, and Parmesan for a savory pumpkin dinner!

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: American

Servings:

Calories: 419kcal

Cook 12 oz pasta according to package directions.
If the pepitas are pre-roasted you can skip this step.
Prepare ½ cup pepitas by heating cooking pot over low/medium heat and roasting pepitas evenly, stirring occasionally to prevent burning, for about 3-4 minutes. No oil or salt is needed. A few popping sounds are normal as they toast. Remove from heat and empty into a small bowl to cool.
In the same medium cooking pot used to roast pepitas, combine 15 oz can 100% pure pumpkin puree ,4 oz cream cheese , 1 Tablespoon chicken bouillon , 1 teaspoon garlic powder, and 1 teaspoon onion powder. Heat on low and mix together until the cream cheese is completely melted.
When pasta is cooked, remove 1½ cups pasta water and add it into the pumpkin puree mixture. Start with 1 cup and add more if needed.
If you forget to save the pasta water, you can add chicken broth or stock, or regular water with a pinch of extra salt.
Drain pasta and add noodles to pumpkin sauce. Stir to coat the noodles in the sauce. Top with roasted pepitas and ½ cup grated parmesan cheese to serve. Add salt and fresh ground pepper to taste as needed.

Note: Sauce thickens as it cools. Add a Tablespoon or two of milk to reheat it as needed.

Refrigerate: up to 4 days.

Freeze: separate from noodles up to 3 months.