Spicy Pumpkin Pasta with Cream Cheese Recipe

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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 cozy fall dinners. 🍂

I had a can of pumpkin puree lying around, usually reserved for my pumpkin spiced coffee or ice cream. But since it’s fall, I figured it was time to get creative and turn that pumpkin into a delicious pasta sauce. Spicy pumpkin pasta? Yes, please! The result? A creamy, spicy dish that has officially become my new fall favorite.

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Why You'll Love This Recipe?
What’s the difference between pumpkin puree and pie filling?
Ingredients
How to Make Spicy Pumpkin Pasta with Cream Cheese?
Top tip
FAQ
More Pasta Recipes
Fall Favorites
Spicy Pumpkin Pasta with Cream Cheese

Why You'll Love This Recipe?

Creamy and comforting: The cream cheese and half-and-half make the pasta sauce super rich and velvety.
A spicy twist on fall flavors: Pumpkin gets an exciting upgrade with chili flakes and optional chili garlic for extra heat.
Easy to make: This is a quick, one-pot recipe you can have on the table in under 30 minutes.
Perfect for fall: Pumpkin is the star ingredient, making this a great way to enjoy October flavors.
Customizable: You can add proteins like Italian sausage or chicken, or even tweak the spice level to your taste.

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.

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.

Recipe Variation Ideas

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.

How to Store Leftovers?

Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of half-and-half or pasta water to help bring the sauce back to life.

Top tip

Don’t forget to reserve some pasta water! It helps create a smoother sauce and prevents the dish from becoming too thick.

FAQ

Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling is sweetened and spiced. Be sure to use pure pumpkin puree for this recipe.

What if I don’t have half and half?

You can substitute half-and-half with a mixture of equal parts milk and cream, or just use evaporated or whole milk for a lighter sauce.

Is this pasta spicy?

It has a mild kick from the chili flakes, but you can adjust the heat by adding more or less to suit your taste.

Can I add meat to this pasta?

Yes! Cooked Italian sausage, ground turkey, or even shredded chicken would be delicious additions to this dish.

Can I use a different type of pasta?

Absolutely! While rigatoni holds the sauce well, you can use any pasta shape like penne, fettuccine, or even bow-tie pasta.

How can I make the sauce thicker?

If you want a thicker sauce, let it simmer a little longer to reduce. You can also add a little more cream cheese.

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 Pasta Recipes

Looking for other recipes like this? Try these:

Fall Favorites

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