This Spicy Pumpkin Pasta with Cream Cheese combines the earthy sweetness of pumpkin with a kick of spice, creating a creamy, flavorful sauce that’s perfect for fall dinners.
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I had a can of pumpkin purée lying around, usually reserved for pumpkin spice coffee or ice cream. But since it’s fall, I decided to get creative and turn that pumpkin into a delicious pasta sauce. Spicy pumpkin pasta? Yes, please! The result? A creamy, spicy dish that’s become my new fall favorite.
And if you love creamy pasta recipes, there’s plenty to try this season: think Boursin pasta for that garlicky, herb flavor, chicken Alfredo for a classic twist, or creamy pesto pasta for a fresh, vibrant option. Or, go bold with squid ink pasta or mushroom and truffle pasta, get romantic with Marry Me pasta, or try savory Kielbasa pasta. These rich, cozy dishes are perfect for warming up your autumn nights!
Jump to:
- Why You'll Love This
- What’s the Difference Between Pumpkin Puree and Pie Filling
- Ingredients
- Substitution and Additions
- How to Make Spicy Pumpkin Pasta with Cream Cheese
- Variation
- What to Serve with This
- How to Store and Reheat Leftovers
- Rose's Top Tip
- Recipe FAQs
- More Creamy Pasta Recipes
- Did you try this recipe?
- Easy Spicy Pumpkin Pasta with Cream Cheese
Why You'll Love This
- Uses pumpkin purée, which instantly says “autumn” without being dessert.
- One-pot or minimal-pot version means less cleanup, more cozy time.
- Cream cheese gives richness without going full heavy-cream overload.
- Chili flakes (and optional chili garlic) bring warmth that fits cool evenings.
- Versatile: add sausage, chicken, veggie version, swap pasta shapes.
What’s the Difference Between Pumpkin Puree and Pie Filling
Pumpkin puree is 100% pure pumpkin, while pie filling is sweetened and spiced. Be sure to use puree for this savory dish.
Ingredients
- Rigatoni or similar pasta – Choose a sturdy pasta like rigatoni or penne to hold the sauce.
- Olive oil – Extra virgin olive oil works best for sautéing the garlic and onion.
- Garlic – Adds depth and savory flavor to the sauce.
- Onion – Adds a subtle sweetness that balances the spice.
- Cream cheese – Creates the creamy base of the sauce. You can use mascarpone as a substitute.
- Half and half – For a rich and creamy texture. Heavy cream or whole milk works too.
- Pumpkin puree – Not to be confused with pumpkin pie filling. This adds earthy sweetness to the sauce.
- Chili flakes – Adds heat to the dish. You can adjust to taste or skip for a milder version.
- Chili garlic (optional) – If you like extra heat, this adds a great kick.
See recipe card for quantities.
Substitution and Additions
- If you don’t have half-and-half → use equal parts whole milk + heavy cream, or just heavy cream for extra indulgence.
- Want lighter version? Use whole milk and reduce cream cheese slightly.
- Want vegetarian or skip meat? This sauce works well on its own or with added roasted veggies.
- For dairy-free: use vegan cream cheese + plant-based half-and-half substitute (not as rich, but workable).
- Use fresh sage or smoked paprika for a twist if you like.
How to Make Spicy Pumpkin Pasta with Cream Cheese
- Cook the pasta: Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions. Reserve some pasta water and drain the rest.
- Sauté the aromatics: In a large pan over medium heat, heat the olive oil and sauté the chopped onion and minced garlic until softened (about 3 minutes).
- Add the pumpkin and spices: Stir in the pumpkin puree and cream cheese, cooking for another 2 minutes to allow the flavors to meld. Add the chili flakes
- Create the sauce: Pour in the half-and-half, stirring constantly to create a smooth, creamy sauce.
- Combine with pasta: Add the drained rigatoni to the pan along with some reserved pasta water. Stir until the pasta is well-coated with the sauce.
Variation
- Add protein: Stir in cooked Italian sausage or grilled chicken for extra heartiness.
- Smoked paprika version: Add some smoked paprika for a subtle smoky flavor that pairs perfectly with the pumpkin.
- Swap the pasta: Use spaghetti, fettuccine, or even gnocchi for a different texture.
- Creamier option: Replace half-and-half with heavy cream for an extra indulgent sauce.
- Tomato-pumpkin blend: Add a little more tomato paste if you prefer a more tomato-forward sauce with pumpkin accents.
What to Serve with This
- Garlic bread: Toasted garlic bread is a classic side that complements the creamy, spicy sauce perfectly.
- Simple green salad: A fresh salad with a light vinaigrette balances the richness of the pasta.
- Roasted vegetables: Serve with roasted Brussels sprouts or butternut squash for extra fall flavors.
- Grilled Italian sausage: The spice from the sausage pairs wonderfully with the creamy pumpkin sauce.
- Mango Glazed Ham: The sweet and savory flavors of glazed ham make it an excellent pairing with the bold, spicy pumpkin sauce.
- Green Bean Casserole: A comforting side dish that brings a creamy, crunchy contrast to the pasta’s rich, spicy flavors.
- Broccoli Cheddar Soup: A warm, cheesy broccoli soup enhances the cozy fall vibes and adds extra creaminess to the meal.
How to Store and Reheat Leftovers
- Store any leftover pasta in an airtight container in the refrigerator for up to 3 days.
- To reheat: warm gently on stovetop or microwave, adding a splash of half-and-half or pasta water to revive the sauce.
- This isn’t the best dish to freeze because the sauce may separate and the texture may change.
Rose's Top Tip
Don’t forget to reserve some pasta water! It helps create a smoother sauce and prevents the dish from becoming too thick.
Recipe FAQs
Yes! You can absolutely use fresh pumpkin—just roast it until tender, then blend until smooth. Choose a sugar pumpkin or kabocha for the best flavor and texture. If your purée turns out watery, strain it with a cheesecloth or simmer it briefly to thicken before adding it to the sauce.
Go for short, sturdy pasta shapes like rigatoni, penne, or shells. They have ridges that hold onto creamy sauces perfectly. If you prefer long pasta, fettuccine or pappardelle also work, but reserve a bit of pasta water to help the sauce cling.
To lighten it up, swap half-and-half for whole milk or unsweetened oat milk, and use reduced-fat cream cheese instead of full-fat. You can also stir in a splash of vegetable broth or pasta water to thin the sauce and keep it silky without as much dairy.
This Spicy Pumpkin Pasta with Cream Cheese is a must-try for fall. The combination of creamy pumpkin, a hint of spice, and that rich, velvety sauce is irresistible. Plus, it’s easy to make, customizable, and perfect for when October cravings hit!
More Creamy Pasta Recipes
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Easy Spicy Pumpkin Pasta with Cream Cheese
Ingredients
- 8 ounce Rigatoni or similar pasta
- 1 tablespoon Olive oil
- 2 cloves garlic
- ¼ cup onion
- 3 ounces cream cheese
- 2 cups half and half
- ¾ pumpkin puree (not pumpkin pie filling)
- ½ teaspoon chili flakes
- chili garlic (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions. Reserve some pasta water and drain the rest.
- Sauté the aromatics: In a large pan over medium heat, heat the olive oil and sauté the chopped onion and minced garlic until softened (about 3 minutes).
- Add the pumpkin and spices: Stir in the pumpkin puree and cream cheese, cooking for another 2 minutes to allow the flavors to meld.
- Spice it up: Add the chili flakes and optional chili garlic for a spicy kick. Adjust the amount based on your spice preference.
- Create the sauce: Lower the heat and pour in the half-and-half, stirring constantly to create a smooth, creamy sauce.
- Combine with pasta: Add the drained rigatoni to the pan along with some reserved pasta water. Stir until the pasta is well-coated with the sauce.
- Finish with cheese (optional): Remove from heat and sprinkle with grated Parmesan before serving. Add extra chili pepper flakes if you want more heat!
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Notes
- Reserve pasta water: keeps your sauce silky and prevents it from becoming too thick or clumpy.
- Use pure pumpkin purée only – not pie filling with added sugar/spices.
- Adjust the heat: start with ½ teaspoon chili flakes and add more to taste; if using chili garlic, reduce flakes accordingly.
- For extra creaminess: swap half-and-half for heavy cream, or add a spoonful of mascarpone at the end.
- Leftover pasta can thicken as it sits — when reheating, loosen with liquid and stir gently.
- Change up pasta shapes: rigatoni, penne, fusilli, or even gnocchi all work because they hold thick sauce well.
