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Prep Time 10

Cook Time 15

Total Time 25

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Pumpkin sage pasta sauce is a creamy fall pasta sauce made with pumpkin puree, fresh sage, garlic, and Parmesan cheese. A touch of sweetness from the pumpkin balances the savory sage and Parmesan.

Linguine tossed in pumpkin sage pasta sauce on a blue plate

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This sauce gets its creamy texture from milk and Greek yogurt instead of heavy cream. I like the way the yogurt adds thickness and a little tang, without feeling too heavy.

Recipe Highlights

Creamy without heavy cream. Milk and Greek yogurt do the work, thickened with a quick butter and flour roux.
Mostly pantry staples. Canned or fresh pumpkin, milk, butter, flour, garlic, and Parmesan, plus a little fresh sage.
One saucepan, about 25 minutes.

Ingredients for pumpkin sage pasta sauce: milk, Greek yogurt, pumpkin puree, garlic, pasta, sage, nutmeg, Parmesan, butter, and flour

Ingredient Notes

Pumpkin puree: I use fresh pumpkin puree; here’s my recipe if you want to try it. If not, you can use canned 100% pumpkin, not pumpkin pie filling, which has sugar and spices added. If you don’t have pumpkin, butternut squash puree or mashed sweet potato are good swaps.
Butter: Olive oil or coconut oil will work as well.
Flour: This is what helps to thicken the milk. If you are gluten-free, a gluten-free flour blend works.
Garlic: Fresh garlic tastes best. If you only have garlic powder, use 1/4 teaspoon per clove.
Fresh sage leaves: if you only have dried, use about 1 teaspoon in place of the tablespoon of fresh. Dried sage is stronger, so start with that and taste.
Greek yogurt: use plain, unsweetened, or sour cream. If you’d rather use heavy cream, swap it in for the milk and leave out the yogurt.
Milk: I use whole milk. Unsweetened plant-based milks like almond or oat milk are good alternatives too.
Parmesan: Grate it yourself if you can. It just tastes better. Pecorino works too.
Ground Nutmeg: it’s a small amount and optional. Leave it out if you don’t have it or swap it for ground cinnamon.

How to Make Pumpkin Sage Cream Sauce

Prepare. Chop the garlic cloves and the sage, grate the Parmesan cheese and gather and measure the rest of your ingredients.
Cook the garlic. Melt the butter in a saucepan over medium heat. Add the garlic and cook for 1 to 2 minutes, until it softens.
Make the roux. Whisk in the flour until it forms a paste.
Add the milk. Pour the milk in slowly, whisking the whole time so it doesn’t lump. Keep stirring until the sauce thickens.
Add the pumpkin. Stir in the pumpkin puree until smooth.
Add the yogurt. Turn the heat to low, then stir in the Greek yogurt. Don’t let the sauce boil after this point, or the yogurt can separate.
Finish it. Stir in the Parmesan, sage, and nutmeg. Taste before adding salt, since the Parmesan may be salty enough. If it’s too thick, loosen it with a splash of pasta water or milk.

a collage of photos showing the steps to make pumpkin sage cream sauce

Troubleshooting Tips

If the sauce is lumpy: whisk hard for a minute with the heat off, or use an immersion blender to smooth it out.
If the sauce is too thin: let it simmer a few more minutes before the yogurt goes in, or whisk in a little flour mixed with water before you add the yogurt.
If the yogurt separates: take the pan off the heat and whisk in a splash of cold milk. Next time, let the yogurt sit out for a few minutes first so it isn’t fridge cold.

Make it Your Way

This creamy pumpkin pasta sauce is easy to change up. Once it’s made, pick the pasta, add a protein or vegetables, and finish it however you like.

Pasta: linguine or fettuccine for a classic pasta dinner. Shells and rigatoni pasta hold more sauce. It’s also good on cheese ravioli, tortellini, or gnocchi.
Protein: crumbled Italian sausage (sausage and sage are a natural pair), ground chicken or turkey, shrimp, or leftover rotisserie or grilled chicken. Or skip the pasta and serve this as a sauce for sauteed boneless chicken breasts.
Vegetables: roasted butternut squash, sautéed mushrooms, broccoli, or peas. Baby spinach or kale can wilt right into the sauce at the end.
Sauce and flavor: brown the butter before adding the garlic for a nuttier sauce. Add a pinch of red pepper flakes for heat, or swap half the pumpkin for mashed sweet potato.
Finish with: crispy fried sage leaves, toasted walnuts or pecans, extra Parmesan, or black pepper.

When I make this, I brown up a few sage leaves in a skillet to crisp them up just before plating the pasta and I top it with the crispy sage leaves.

Linguine with pumpkin sage sauce twirled on a fork

How to Store Leftovers

Fridge: keep leftover sauce in an airtight container for up to 5 days. You can make it a day or two ahead.
Freezer: freeze it for up to 3 months and thaw overnight in the fridge. Sauces with yogurt can look a little separated after freezing, so whisk as it warms.
Reheat: warm it in a saucepan over low heat with a splash of milk or water.
Leftover pumpkin: if you only used part of the can, freeze the rest in a 1-cup portion, which is the amount for your next batch.

How to Serve Creamy Pumpkin Sage Pasta Sauce

Toss the sauce with hot pasta and a splash of pasta water so it coats evenly. The recipe makes enough for about 12 ounces of dry pasta. Add a side of steamed broccoli, green beans with almonds, or an arugula fig salad.