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    Home » Recipes » Italian and American Pasta

    Creamy Pumpkin Pasta

    Published: Sep 16, 2025 by Vinny · This post may contain affiliate links · 2 Comments

    Jump to Recipe Print Recipe

    A Creamy Pumpkin Pasta with Crispy Pancetta is the definition of a Fall comfort meal. Kick off Autumn with this creamy rigatoni topped with toasted pumpkin seeds and finished with parmigiana cheese.

    Pumpkin pasta in a bowl topped with pumpkin seeds and pancetta.

    Try some of our other Fall classics like Spiced Apple Chutney or White Bean Pumpkin Chili!

    Jump to:
    • Easy Fall Pasta
    • Ingredient Notes and Substitutions
    • How to Make Creamy Pumpkin Pasta
    • Pro-Tips
    • Recipe FAQs
    • More Classic Fall Recipes
    • 📖 Recipe
    • Reviews

    Easy Fall Pasta

    When it comes to Fall meals, I'm always looking for something quick and easy, like Italian Sausage Stuffing. A school night classic that the whole family will eat... no questions asked. I know. I'm asking for a lot, but when school started when I was a kid, my mom had some regular weekday meals like 15-Minute Spaghetti with Garlic and Oil or Creamy Chicken Parmesan Pasta.

    Even as a kid, knowing we had some regulars was always comforting. This creamy pumpkin pasta with pancetta is a favorite for my kids. It's not exactly like they can ask for it yet, but it's a family favorite. I like to pair it with some PERFECT Cast Iron Boneless Pork Chops or Italian Chicken Cutlets.

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    Ingredient Notes and Substitutions

    Ingredients for the recipe.
    • Pancetta. Pancetta gives an extra saltiness and savory flavor to the pumpkin sauce that can be a bit bland without it.
    • Heavy Cream. You can substitute heavy cream with coconut cream.
    • Pumpkin Puree. Use 100% pure pumpkin puree. Don't use pumpkin pie filling or other types of pumpkin puree. There may be added sugar or seasonings like cinnamon.
    • Butter. Use unsalted butter and take the time to brown the butter for a rich and nutty flavor. Substitute olive oil if necessary.
    • Pumpkin Seeds. Toasted pumpkin seeds add extra texture, which a creamy pasta can always use. I do the same breadcrumbs in my Garlic Anchovy Pasta with Toasted Breadcrumbs.
    • Rigatoni. Substitute penne or ziti.

    *Please see the recipe card below for more information about the ingredients.

    How to Make Creamy Pumpkin Pasta

    Toasting pumpkin seeds.

    Step 1: In a small saucepan, add the pumpkin seeds over medium-high heat and toast for 5 minutes, tossing often. (Note: You should start smelling a sweet, nutty smell.)

    Frying pancetta in a saucepan.

    Step 2: In a small saucepan, add pancetta to a cold pan. Bring the heat to medium and fry until golden brown, about 8 minutes. Strain and set the pancetta aside.

    Browning butter in a large saucepan.

    Step 3: In a large saucepan, add butter over medium heat. Stir often for about 5-7 minutes until the butter begins to brown. You want the butter to turn a golden brown color with little bits of brown floating at the bottom.

    Step 4: Bring a large pot of water to a boil. Add salt. Add the rigatoni and cook until al dente. Save 1 cup of pasta water.

    Sauteing shallots and sage in brown butter.

    Step 5: Stir the sage and chopped shallots into the butter until the shallots are soft, about 5 minutes.

    Pasta water added to pumpkin puree in the pan.

    Step 6: Stir in the pumpkin puree. Combine well and season with salt, pepper, and nutmeg. Add 1 cup of pasta water to the sauce and stir well. Bring the sauce to a simmer.

    Heavy cream added to the pumpkin pasta sauce.

    Step 7: Remove the sauce from the heat and stir in the heavy cream and parmesan.

    Tossing pasta in the creamy pumpkin sauce.

    Step 8: Strain the pasta and add it to the sauce. Toss well and combine with the sauce until creamy.

    Pumpkin pasta tossed with pancetta.

    Add the pancetta back to the pasta and serve the creamy pumpkin pasta with extra parmesan. Add a little extra pasta water if the sauce seems too thick. It should be a nice and silky sauce like Authentic Fettuccine Alfredo or Pasta Alla Gricia.

    Serve this delicious, nutty pumpkin pasta with Maple Bacon Brussels Sprouts or Italian Lacinato Kale Recipe (Tuscan)! If you love Fall meals like this one, try a Creamy Butternut Squash Soup with Sausage.

    Pumpkin pasta in a bowl topped with pumpkin seeds and pancetta.

    Pro-Tips

    1. Brown the butter slowly. If it goes too fast, it can burn, and instead of creating a rich and nutty flavor, it will be bitter.
    2. Brown the pancetta in a cold pan. This will help render the fat and crisp the meat to the perfect golden brown color.
    3. Save at least 1-cup of pasta water to add to the sauce. The pasta water makes up most of the sauce once combined with the pumpkin puree.
    4. Add heavy cream and parmesan off the heat so that it doesn't curdle.

    Recipe FAQs

    Why do you brown the butter?

    Browning the butter gives the sauce an extra nutty and rich flavor. You could skip it for just olive oil if you're in a time crunch.

    When should you add the sage?

    Add the sage to the shallots, sauteing at a low temperature. Sage can burn quickly, so cook it gently with the shallots in the butter.

    More Classic Fall Recipes

    • Bourbon peach glazed pork chops on a plate garnished with peaches and extra sauce.
      Bourbon Peach Glazed Pork Chops
    • Tomato soup in a bowl topped with cream, olive oil, and basil.
      Creamy Roasted Garlic and Tomato Soup
    • Sliced pork tenderloin served on a plate with roasted potatoes and broccoli.
      Italian Cast Iron Pork Tenderloin
    • Creamy potato and onion soup topped with pancetta, chives, and sour cream.
      Creamy Potato and Onion Soup

    Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.

    📖 Recipe

    Pumpkin pasta in a bowl topped with pumpkin seeds and pancetta.

    Creamy Pumpkin Pasta

    Vincent DelGiudice
    A delicious and savory creamy pumpkin pasta with pancetta. A delicious Italian take on a classic Fall pasta.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Total Time 45 minutes mins
    Course Dinner, Main Course, Pasta
    Cuisine American, Italian
    Servings 6 servings
    Calories 563 kcal

    Equipment

    • 1 large pot
    • 1 large saucepan
    • 1 colander
    • 1 small saucepan

    Ingredients
      

    • 1 lb rigatoni
    • ¼ cup pumpkin seeds
    • ½ lb pancetta, chopped
    • 3 tablespoon butter
    • 2 shallots, chopped
    • 4 sage leaves
    • 1 14 oz can pumpkin puree (no added sugar or seasonings)
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • ¼ teaspoon nutmeg
    • ⅓ cup heavy cream
    • ½ cup parmesan cheese

    Instructions
     

    • In a small saucepan, add the pumpkin seeds over medium-high heat and toast for 5 minutes, tossing often.
    • In a small saucepan, add pancetta to a cold pan. Bring the heat to medium and fry until golden brown, about 8 minutes.
    • Bring a large pot of water to a boil. Add salt. Add the rigatoni and cook until al dente. Save 1 cup of pasta water.
    • In a large saucepan, add butter over medium heat. Stir often for about 5-7 minutes until the butter begins to brown. You want the butter to turn a golden brown color with little bits of brown floating at the bottom.
    • Stir in the sage and chopped shallots until the shallots are soft, about 5 minutes. Stir in the pumpkin puree. Combine well and season with nutmeg, salt, and pepper.
    • Add 1 cup of pasta water to the sauce and stir well. Remove the sauce from the heat and stir in the heavy cream and parmesan. Strain the pasta and add it to the sauce. Toss well and add the pancetta to the pasta.
    • Serve hot with extra parmesan cheese.

    Notes

    1. Brown the butter slowly. If it goes too fast, it can burn, and instead of creating a rich and nutty flavor, it will be bitter.
    2. Brown the pancetta in a cold pan. This will help render the fat and crisp the meat to the perfect golden brown color.
    3. Save at least 1-cup of pasta water to add to the sauce. The pasta water makes up most of the sauce once combined with the pumpkin puree.
    4. Add heavy cream and parmesan off the heat so that it doesn't curdle.

    Nutrition

    Calories: 563kcalCarbohydrates: 59gProtein: 18gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.05gCholesterol: 46mgSodium: 781mgPotassium: 292mgFiber: 3gSugar: 3gVitamin A: 300IUVitamin C: 1mgCalcium: 129mgIron: 1mg
    Tried this recipe?We'd love for you to Leave a Review!

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    Reader Interactions

    Comments

    1. Linda Magnotta

      September 25, 2025 at 9:23 pm

      5 stars
      Delicious, so creamy, and the pancetta takes it to the next level

      Reply
    2. Vinny

      September 16, 2025 at 12:19 am

      5 stars
      A favorite Fall classic for our family. My wife and kids loved this creamy pumpkin pasta! Leave a review if you love it!

      Reply
    5 from 2 votes

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    Recipe Rating




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    Vinny in the Kitchen.

    Vinny DelGiudice, MS CCC-SLP

    My name is Vinny. I am an Italian-American home cook, a photographer, and previously, a speech pathologist specializing in swallowing and voice disorders. I share the recipes I grew up eating in my home and the recipes that I cook for my family. Always From Scratch is about cooking homemade meals and eating with family.

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