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Pumpkin Pasta Sauce

With fall in full swing, it’s time to bring out all those pumpkins we grew in the garden! Pumpkins and often get the stereotype of being only an ingredient for sweet treats, but, I want to share with you a savory recipe using Pumpkin as the main ingredient. This Pumpkin Pasta Sauce will become a regular in your rotation, I am sure!

I make homemade pasta regularly here on the homestead. I am always looking for new ways to sauce up the pasta. This sauce definitely fits the bill as a wonderful way to dress up the dish. It is sweet yet savory and goes perfectly with pasta, rice, or spaghetti squash!

Jump to Recipe

We raised the Jarrahdale variety this year for the first time. We were in shock how many pumpkins we picked from one plant! So, we have many pumpkins that need to be eaten this winter.

This pumpkin pasta sauce is sweet and savory all at once. It comes together very quickly and can be served over boxed pasta, fresh made pasta, or spaghetti squash.

I prefer to roast my pumpkins halved. I cut the pumpkin in half (which is not a graceful activity to watch, ha ha), remove the seeds, and bake flesh side down at 350 degrees for about an hour or when a fork or paring knife easily pierces the skin.

Once it is cooked completely, I scoop out 2 cups and add to a blender. To that I add 1/2 cup of milk. I personally use oat milk, but, you can use any milk you choose.

I add in 1 tsp of salt to start and a pinch of cayenne pepper.

I blend until creamy and smooth.

Serve over pasta, top with some sage and parmesan cheese.

Enjoy~see you soon!!!

Pumpkin Pasta Sauce

This pumpkin pasta sauce is so comforting and truly delicious! Serve over pasta or spaghetti squash for a meal that is Fall on a Plate!
Prep Time 10 minutes
Cook Time 1 hour
Course Main Course


  • 1 Baking Sheet
  • 1 Blender


  • 1 Pumpkin
  • 1/2 cup Milk
  • 1 tsp Salt
  • 1 pinch Cayenne Pepper


  • Preheat oven to 350 degrees F.
  • Cut pumpkin in half, remove seeds and place flesh side down on parchment lined baking sheet.
  • Bake for 1 hour or until a fork or paring knife easily pierces the skin.
  • Remove 2 cups of pumpkin and add to a blender.
  • Add all other ingredients.
  • Blend until creamy and smooth.
  • Pour over pasta and top with sage and parmesan cheese.

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