This creamy pumpkin pasta recipe turns a whole can of pumpkin purée into a luscious sauce with a decidedly savory streak. Onion and garlic build the base, red pepper flakes bring heat, and Parmesan and lemon zest keep things salty, nutty, and bright. A little heavy cream rounds it all out—no peeling, roasting, or blender required. Plus, the sauce cooks while the pasta boils, putting this firmly in weeknight-dinner territory .

Reach for unsweetened canned pumpkin purée , not pumpkin pie filling, which comes already sweetened and spiced. Choose a tube-shaped pasta like rigatoni, penne, or calamarata to catch the sauce, and save that salty, starchy pasta water to help it coat the noodles.

Pumpkin pasta FAQ

How spicy is this pumpkin pasta?

The full 1½ tsp. crushed red pepper flakes gives the sauce a noticeable kick.…