There is nothing better on a cool fall evening than a bowl of warm, creamy pasta, and this pumpkin version might be my favorite. It comes together in one saucepan with pantry staples like pumpkin puree, cream cheese, and parmesan. No heavy cream, no complicated steps, just a rich, velvety sauce ready in about 20 minutes.
This creamy pumpkin pasta sauce is the ultimate fall comfort dish. It's rich, velvety, and surprisingly light, thanks to pumpkin puree standing in for heavy cream.
Whether you need a quick weeknight dinner or a cozy autumn recipe to share with guests, this sauce delivers big flavor with very little effort.
If you are looking for more gluten free pasta recipes try my Simple Stovetop Tomato Pasta Sauce, my Gluten Free Creamy Beef and Mushroom Pasta, my Gluten Free Chicken Parmesan Pasta Casserole or my Gluten Free Sloppy Joe Casserole.
You can find all of my pumpkin recipes here: Gluten Free Pumpkin Recipes
You can find all of my meal recipes here: Gluten Free Meal Recipes
Jump to:
- Why You'll Love This Recipe
- Ingredient Notes
- Ways to Customize This Sauce
- What to Serve with This
- Storage
- Top Tip
- Frequently Asked Questions
- Didn't find the answer you're looking for?
- Pumpkin Pasta Sauce Supplies
- More Recipes You Might Enjoy
- Gluten Free Creamy Pumpkin Pasta Sauce
- Pumpkin Pasta Sauce Ingredients
- Instructions
Why You'll Love This Recipe
- Ready in 20 minutes with one saucepan and one pot
- Made with real pumpkin puree instead of heavy cream
- Rich and cozy without being heavy
- Easy to double for meal prep or freezer meals
Ingredient Notes
- Cream cheese is the base that gives this sauce its thick, velvety texture without needing heavy cream. Use full fat for the smoothest melt.
- Parmesan cheese adds a salty, savory depth once stirred in off the heat, and freshly grated melts more smoothly than preshredded.
- Dried rosemary gives this sauce a slightly different flavor profile than the sage most pumpkin pasta recipes lean on, and it pairs beautifully with the sweetness of the pumpkin.
- Vegetable broth thins the sauce to the right consistency while keeping the recipe fully vegetarian.
Ways to Customize This Sauce
This sauce is easy to make your own.
- Stir in a pinch of red pepper flakes or cayenne for a little heat.
- Add cooked Italian sausage or shredded rotisserie chicken to turn it into a heartier main dish.
- Swap the rosemary for fresh sage if that is more your style.
- For extra richness, stir in a splash of heavy cream along with the parmesan.
What to Serve with This
This creamy pumpkin pasta pairs well with a simple green salad and warm gluten free bread. A glass of white wine or apple cider rounds it out for a cozy fall dinner.
Storage
Let the sauce cool completely, then store in an airtight container in the refrigerator for up to 4 days. To reheat, warm it in a saucepan over low heat, stirring often, and add a splash of vegetable broth or water if it needs thinning. This sauce also freezes well for up to 3 months in a freezer safe container or bag.
Top Tip
Use full fat cream cheese and let it soften at room temperature before adding it to the saucepan. It melts faster and blends into a smoother sauce with no lumps.
Frequently Asked Questions
Yes! I love to double this gluten free creamy pumpkin pasta sauce recipe so I have enough for dinner that night and some to freeze for a quick meal another night. I let the sauce cool completely. Then I put half in a freezer safe bag or container. If I'm using a bag I lay it flat on a cookie sheet to freeze so I can stack it in my freezer.
When I want to use the frozen pasta sauce I get it out and put it in the fridge the night before. Then I reheat it in a saucepan to pour over my gluten free noodles after they have cooked. It makes an easy and quick weeknight meal!
Make this gluten free creamy pumpkin pasta sauce! This recipe calls for one cup of pumpkin puree so it's perfect to use up what's left in a large can of pumpkin puree. If you are using a 15 ounce can of pumpkin puree you could double this recipe and use the entire can.
When you just have a few tablespoons of leftover pumpkin I like to add it to my morning oatmeal with chopped walnuts or to my breakfast smoothie. If you are making another pasta dish you can add in the leftover pumpkin for a creamy texture to your sauce.
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Gluten Free Creamy Pumpkin Pasta Sauce
- Total Time: 20 minutes
- Yield: 2 cups sauce 1x
- Diet: Gluten Free
Description
This creamy pumpkin pasta sauce is rich, cozy, and ready in just 20 minutes. Made with pumpkin puree, cream cheese, and parmesan, it's a simple vegetarian dinner the whole family will love. Toss it with your favorite gluten free pasta for an easy fall weeknight meal.
Ingredients
- 1 cup Pumpkin Puree
- 1 cup Vegetable Broth
- 4 ounces Cream Cheese
- ⅓ cup Parmesan Cheese, grated
- 1 Tbsp. Olive Oil
- 1 tsp. Dried Rosemary
- ½ tsp. Sea Salt
- ½ tsp. Ground Black Pepper
- 12 ounce package Gluten Free Shells Pasta
Instructions
In a saucepan on medium heat add the pumpkin puree, vegetable broth, cream cheese, olive oil, dried rosemary, sea salt and pepper. Heat until lightly boiling while stirring constantly.
Once the ingredients have all melted together and creamy smooth sauce has formed add the parmesan cheese and stir in until melted completely.
Take the sauce off of the heat.
In a stockpot boil water with a teaspoon of sea salt. Cook the pasta per the instructions on the package.
Drain the pasta and then add it to your pasta. Stir thoroughly to coat the pasta with sauce.
Serve immediately while hot. You can add some extra grated parmesan cheese as a topping.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
Notes
I like to use full fat cream cheese. I find it melts easier and more consistently.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stove Top
- Cuisine: American
I'd love to hear how this creamy pumpkin pasta sauce turns out for you! Leave a comment and star rating below, and be sure to share a photo if you make it. Don't forget to pin this recipe for later so you can make it again all fall long.
Instructions
In a saucepan on medium heat add the pumpkin puree, vegetable broth, cream cheese, olive oil, dried rosemary, sea salt and pepper. Heat until lightly boiling while stirring constantly.
Once the ingredients have all melted together and creamy smooth sauce has formed add the parmesan cheese and stir in until melted completely.
Take the sauce off of the heat.
In a stockpot boil water with a teaspoon of sea salt. Cook the pasta per the instructions on the package.
Drain the pasta and then add it to your pasta. Stir thoroughly to coat the pasta with sauce.
Serve immediately while hot. You can add some extra grated parmesan cheese as a topping.
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