This Creamy Pumpkin Pasta recipe is so incredibly easy to make and absolutely perfect for autumnal comfort food! It’s cheesy and creamy and absolutely delicious- I can’t wait for you to try it!

Earlier this year, I posted THIS recipe for Gigi Hadid’s FAMOUS pasta and it went viral on social media. And rightfully so because it is SO incredibly delicious especially considering how easy it is to make.

So, as you do, I decided to make an autumnal version of the recipe swapping the tomato pasta for pumpkin puree. Yes, I am indeed one of those people that think EVERYTHING needs to be pumpkin flavored around this time of year. LOL

creamy pumpkin macaroni pasta in a large purple skillet

I’m going to IMMEDIATELY be very upfront with you about this recipe: it’s honestly not as good as the original. I mean, the classic version is just SO SO good. I crave it on a regular basis. Meaning: WEEKLY.

This pumpkin version is genuinely delicious as well and worth a go if you’re wanting a fun pumpkin recipe. But, again, not quite as delicious as the original.

I just really felt like you should know that before we proceed :)

creamy pumpkin macaroni pasta with shredded parmesan on top

With that out of the way, I’m actually done :) We’re going to keep things SHORT and sweet today. I hope you give this recipe a try (or at least the original version) and absolutely love it!


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creamy pumpkin macaroni pasta with shredded parmesan on top

Creamy Pumpkin Pasta

  • Author: Brita Britnell
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian


This Creamy Pumpkin Pasta is so easy to make and a deliciously cheesy meal!


  • 1 pound pasta of choice
  • 1/4 cup olive oil
  • 2 cloves of garlic, minced
  • 1 small shallot, diced
  • 2/3 cup of pumpkin puree
  • 2 tablespoons of vodka (optional)*
  • 1 cup of heavy cream (see note below for a vegan version!)
  • 1 teaspoon of red pepper flakes
  • 2 tablespoons of butter
  • 1/2 cup parmesan
  • Salt + pepper to taste


  1. Cook pasta according to package directions. Reserve ½ cup of the pasta water. Once done, drain and set aside.
  2. Meanwhile, start the sauce. In a large skillet over medium heat, heat up the olive oil. Once hot, add in the garlic and shallot and cook for 5 minutes. Stir in the pumpkin puree and cook for 1 additional minutes, stirring often.
  3. Stir in vodka and then add in the cream and pepper flakes and mix to combine.
  4. Mix in the cooked pasta as well as ½ cup of pasta water, the butter, and parmesan cheese. Season to taste with salt and pepper and cook for 1 more minute, stirring constantly.
  5. Remove from the heat and serve with an extra sprinkle of parmesan!


Vodka – you can easily leave out the vodka and this will still taste amazing! Maybe save a little extra pasta water in case you want the sauce a little thinner.

To make this vegan – you can swap the cream for thick oat milk or (my preference) for full fat coconut milk. You could leave out the parmesan and simply add in a little nutritional yeast HOWEVER, I would suggest picking up some vegan parmesan (Violife makes an amazing one!)

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: dinner
  • Method: stovetop
  • Cuisine: american


  • Serving Size:
  • Calories: 771
  • Sugar: 5.6 g
  • Sodium: 188.1 mg
  • Fat: 35.2 g
  • Carbohydrates: 90.3 g
  • Protein: 20.1 g
  • Cholesterol: 56.4 mg

Keywords: pumpkin pasta, savory pumpkin recipe, gigi hadid pasta