Can I use canned pumpkin pie filling instead of pumpkin puree?

No, you should only use 100% pure pumpkin puree for this recipe. Pumpkin pie filling contains added sugar and spices that would make your pasta dish too sweet and improperly seasoned. The pure pumpkin allows you to control all the flavors.

What can I substitute for the vodka if I don't want to use alcohol?

You can simply omit the vodka completely – it enhances flavor but isn't essential. If you want to replace it with something, try a tablespoon of fresh lemon juice for brightness or a splash of chicken broth for depth.

My sauce seems too thick. What should I do?

Pasta sauce thickens quickly as it cools. If your sauce is too thick, simply add a little more pasta water or a splash of cream while the pasta is still hot. Keep in mind that the sauce should coat the back of a spoon but still flow nicely.

Can I make this with whole wheat or gluten-free pasta?

Absolutely! Both work well, but cooking times may vary. Whole wheat pasta often needs extra pasta water when mixing with the sauce as it absorbs more liquid. With gluten-free options, be careful not to overcook as they can become mushy quickly.

Creamy Pumpkin Pasta Recipe

Name: Creamy Pumpkin Pasta Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American/Italian Fusion
Ingredients: 1 lb pasta of choice; 1/4 cup olive oil; 2 cloves garlic, minced; 1 small shallot, diced; 2/3 cup pumpkin puree; 2 tbsp vodka (optional); 1 cup heavy cream (use a vegan alternative if desired); 1 tsp red pepper flakes; 2 tbsp butter; 1/2 cup parmesan, plus extra for serving; Salt and pepper, to taste; 1/2 cup reserved pasta water

Description

Creamy Pumpkin Pasta is a delicious and comforting main-course dish, blending tender pasta with a rich, velvety sauce made from pumpkin puree, cream, and parmesan. This recipe is easy to make in just 25 minutes, featuring flavors of garlic, shallot, and a touch of red pepper flakes for a subtle kick. Perfect for fall or any time you crave something cozy, this pasta is a great option for both weeknight dinners and special gatherings.

Ingredients

Units Scale

Pasta

- 1 lb pasta of choice

Sauce

- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 small shallot, diced
- 2/3 cup pumpkin puree
- 2 tbsp vodka (optional)
- 1 cup heavy cream (use a vegan alternative if desired)
- 1 tsp red pepper flakes
- 2 tbsp butter
- 1/2 cup parmesan, plus extra for serving
- Salt and pepper, to taste

To Finish

1/2 cup reserved pasta water

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
Sauté Aromatics: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and diced shallot, cooking for about 5 minutes until softened and fragrant.
Add Pumpkin: Stir in the pumpkin puree and cook for 1 additional minute, stirring often to combine the flavors.
Deglaze and Add Cream: Pour in the vodka (if using), then add the heavy cream and red pepper flakes. Mix well to create a smooth, creamy sauce.
Combine Pasta and Sauce: Add the cooked pasta, reserved pasta water, butter, and parmesan to the skillet. Season with salt and pepper to taste. Stir constantly for 1 more minute until the sauce coats the pasta evenly and everything is heated through.
Serve: Remove from heat and serve immediately. Top with extra parmesan cheese as desired.

Notes

For a vegan version, substitute heavy cream with coconut cream or a plant-based cream alternative and replace butter and parmesan with vegan options.
The vodka is optional; omit it for an alcohol-free version.
Adjust the amount of red pepper flakes to your heat preference.
This recipe works with any pasta shape.

Nutrition

Serving Size: 1/4 of recipe
Calories: 490
Sugar: 4g
Sodium: 350mg
Fat: 21g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 4g
Protein: 15g
Cholesterol: 48mg