This easy creamy pumpkin pasta sauce is made with canned pumpkin, tomato sauce, with no cream and is ready in under 30 minutes! The perfect vegetarian pantry pasta sauce ready for a pound of pasta.

Spaghetti on a white plate covered in pumpkin pasta sauce with fresh sage and rosemary on top.

5 star review

“This was the BEST sauce I have ever come across, THANK YOU! My husband and I were all but eating it like soup! So soooo good! 🙂”

– Kelsey
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Easy Pumpkin Pasta Sauce

To tell you the truth, I never thought about adding pumpkin to pasta sauce, but since I’ve shared so many delicious savory pumpkin recipes on here over the years (hello slow cooker pumpkin soup and pumpkin sweet potato soup) I thought I’d give it a shot!

was originally inspired to make a homemade version of pumpkin pasta sauce when I tried Trader Joe’s Autumnal Harvest Creamy Pasta Sauce. The Trader Joe’s pumpkin pasta sauce is made with both butternut squash and pumpkin, as well as heavy cream, so I wanted to create a version that streamlined the prep process (hello canned pumpkin!), and also replaced the cream for a deliciously dairy-free pasta sauce.

I took inspiration from the warming, autumnal spices of cinnamon, sage, and rosemary for this version, but again replaced the cream to make it dairy-free and vegan, The final result isn’t quite as bright orange as the store-bought version but it still has a warm, pumpkiny undertone with hearty savory flavors. This sauce also doesn’t taste overwhelmingly of pumpkin, as it’s balanced out by the tomato sauce and coconut cream.

The pumpkin basically adds a richness to the sauce plus it adds a hefty serving of veggies to your pasta dinner. Love that!

A sauce pan filled with pumpkin pasta sauce being stirred by a wooden spoon.

Robyn’s Testing Tips for Creamy Pumpkin Pasta Sauce

  • canned pumpkin puree: 2 cups of fresh pumpkin puree can be used in place of 1 can of pumpkin puree.
  • tomato sauce: If you can’t find tomato sauce jarred marinara spaghetti sauce can also be used.
  • honey: maple syrup can be used for a vegan option. The sweetener adds a nice balance to the earthiness of the pumpkin.
  • coconut milk: use canned, unsweetened, full-fat coconut milk for the most creamy results. Heavy cream, half-and-half, or cream cheese can also be used. I don’t recommend using boxed varieties of coconut milk, especially if they’re labeled “coconut beverage”. This will be a much more watered down consistency and won’t give you the creamy results you need for a thick pasta sauce.
Closeup of spaghetti with an orange pasta sauce on a white plate.
Spaghetti pasta covered in an orange pumpkin pasta sauce.
5 stars (1 rating)

Pumpkin Pasta Sauce

Developed and tested by Robyn Downs
Servings: 8
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
This easy pumpkin pasta sauce is made with canned pumpkin and tomato sauce, and is creamy with no cream!
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Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 ½ teaspoons kosher salt, divided
  • 2 cloves garlic, minced
  • 2 (15-oz) cans pumpkin puree
  • 1 (15-oz) can tomato sauce
  • 2 teaspoons honey
  • 1 cup water
  • ½ cup full-fat canned coconut milk
  • ¼ teaspoon cinnamon
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon chopped fresh sage
  • Freshly ground pepper and salt to taste

Optional Serving Suggestions

  • 16 oz pasta of choice cooked according to package directions

Equipment

Instructions 

  • Cook the Pasta: If serving with pasta, bring a large pot of water to a boil, then add the pasta and cook according to package directions. Drain and set aside.
  • Cook the Onion: Meanwhile, heat the olive oil over medium heat in a large Dutch oven or saucepan. Add the onion, sprinkle with ¼ teaspoon salt, and sauté until the onions are soft and very tender, about 5-8 minutes, stirring frequently.
  • Add the Spices and Wet Ingredients: Add the garlic and sauté an additional 1-2 minutes, stirring to avoid burning.
  • Add the pumpkin puree, tomato sauce, honey (if using), 3 teaspoons salt, and water, stirring to combine.
  • Stir on medium heat until the sauce begins to bubble (be careful, the sauce will be thick and might splatter). Turn the heat to low and simmer 10 minutes, stirring occasionally.
  • Add the coconut milk, cinnamon, rosemary, and sage, stirring to combine. Taste and add additional salt and pepper to taste.
  • If serving with pasta, toss the cooked pasta with 2-3 cups of the sauce. Serve warm with additional sauce if desired.

Notes

  • This recipe makes 6 cups of sauce, so if you’re making 16 oz of pasta, you might have leftover sauce. Store covered in the fridge for up to 5 days or in the freezer for up to 1 month.
  • Nutrition information calculated for sauce only.
  • Omit the honey or use brown sugar for vegan.
Course: dinner, Main Course, Side Dish
Cuisine: American, Italian, Mediterranean

Nutrition Information:

Serving: 1(of 8 servings), Calories: 122kcal, Carbohydrates: 15g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 862mg, Potassium: 499mg, Fiber: 4g, Sugar: 9g, Vitamin A: 12848IU, Vitamin C: 11mg, Calcium: 52mg, Iron: 3mg
Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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