Pumpkin Pasta

76 Reviews 4 Pics
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
Recipe by  ConnorsMom

“Tasty! Connor approved!”

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Adjust Servings

Original recipe yields 3 servings



  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
  2. Heat the pumpkin puree, chicken broth, milk, margarine, onion powder, black pepper, salt, cloves, nutmeg, cinnamon, and ginger in a large skillet over low heat until heated through, about 5 minutes. Stir in the drained pasta, and toss with the Parmesan cheese.

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Reviews (76)

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I made this tonight and with a few minor tweaks, mine turned out fabulous! My advice: START WITH A ROUX as others have suggested. I melted some butter, sauteed diced garlic and onion, added some flour, and then whisked in the broth and milk (I used equal parts broth and milk - makes it more creamy). Add pumpkin and bring to a simmer. I didn't want mine to taste like pumpkin pie, so instead of the cloves and cinnamon, I added white pepper and cayenne pepper. These two really rounded out the savory flavor and gave it just a hint of heat. Also, plenty of grated parmesan cheese! I didn't want to stop eating it. Will definitely make again.



LOVED LOVED LOVED this recipe! I could eat it everyday it was THAT good! Even my DS said I should make this at thanksgiving. I love pumpkin ravioli and this just reminded me of it kind of inside out. I can't wait to try the sauce with cheese tortellini! I made a 16 ounce box of pasta and it is all gone! no left overs! Thank you for a great recipe. will treasure this one!

Laura F

Laura F

Good, not great. I also thought the sauce should be a bit creamer. Mine came out a bit soupy. However, it was easy, good, healthy, and inexpensive. Definitely worth a try, and you might love it. My mother could not get enough of it and thought it was fantastic. I used minced onion instead of onion powder and olive oil in place of the margarine. I think if I made this again, I would start with a roux as one of the other reviewers suggested. I could see kids liking this as it has a mild flavor. I also increased the servings to 8, which called for a full pound of pasta, a full can of pumpkin, and 2 cups of broths -- much easier measurements. I don't know why the recipe is written for 3 people. Seems like a odd number and throws all the measurements into odd amounts as well.

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Amount Per Serving (3 total)

  • Calories
  • 255 cal
  • 13%
  • Fat
  • 4.4 g
  • 7%
  • Carbs
  • 45.3 g
  • 15%
  • Protein
  • 12.4 g
  • 25%
  • Cholesterol
  • 7 mg
  • 2%
  • Sodium
  • 500 mg
  • 20%

Based on a 2,000 calorie diet



previous recipe:

Creamy Pumpkin Soup


next recipe:

Classy Pumpkin Pasta