Pumpkin Sage Cream Sauce Recipe

Pumpkin sage cream sauce is a delicious, creamy sauce perfect for fall. The combination of pumpkin and sage creates a unique and delicious taste that will leave you wanting more, and it may become one of your next favorite meals.

linguine pasta with pumpkin sage sauce on a blue plate.

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Whether entertaining guests or looking for a new family dinner recipe, this rich and savory sauce is perfect for topping your favorite pasta. Its velvety texture and earthy flavor elevate ordinary pasta dishes to the next level.

If you like this sage cream sauce recipe, you might also enjoy our sausage and kale pasta bake.

🤍Why you will love this recipe

  • Rich and creamy texture and made with fresh healthy ingredients that are readily available in the grocery store or your local farmer’s market.
  • Easy to prepare with a few simple steps.
The ingredients: Clockwise Milk, Greek Yogurt. Pumpkin Puree, Garlic, Pasta, Sage, Nutmeg, cheese, butter and flour

Here is what you will need

This is an overview of the ingredients and steps to make this recipe; scroll down for a printable recipe card with exact measurements and detailed instructions.

This post may contain affiliate links. I earn a small commission if products are purchased through links at no additional charge to you.


  • Pumpkin puree pumpkin puree
  • Unsalted butter
  • Flour
  • Fresh garlic
  • Fresh sage leaves
  • Unsweetened Greek yogurt
  • Milk
  • Parmesan cheese
  • Nutmeg


How to make pumpkin sage cream sauce

Prepare the ingredients: Use a cheese grater to grate the cheese. Chop the garlic and sage. Measure the milk, yogurt, butter, nutmeg, and pumpkin puree.

butter and garlic in a saucepan on a stove

STEP 1: Heat a saucepan over high heat. Once the pan is hot, reduce to medium heat and add the butter and garlic. Melt butter and cook until the garlic softens, about 1-2 minutes and begins to turn golden brown.

STEP 2: Reduce the heat to medium-low heat and add the flour. Stir until it forms a paste on the bottom of the pan.

garlic cooking in a pan

cream sauce in a pot on top of the stove

STEP 3: Slowly stir in the milk while stirring constantly until the sauce thickens.

STEP 4: Stir in the yogurt and pumpkin pure. Reduce to low heat, and cook the sauce for a few minutes longer. Stir in the parmesan cheese, sage, and spices.

pumpkin cream sauce with sage garlic and nutmeg

Ingredient notes and substitutions

Pumpkin puree – If you are using canned pumpkin puree, look for pumpkin puree that says 100% pumpkin, not pumpkin pie filling which has added spices and sugar.

Make your own pumpkin puree with my homemade pumpkin puree recipe.

Garlic – Fresh always tastes best, but if you don’t have fresh garlic cloves, it can be substituted with 1/4 teaspoon of garlic powder per garlic clove.

Butter – Butter adds to the texture of this creamy sauce. It can be replaced with an equal amount of olive oil.

Milk – I use whole milk when I make this sauce instead of heavy whipping cream, which is too heavy. If you prefer heavy cream, use an equal amount and leave out the yogurt.

Whole milk can be substituted with water, vegetable broth, chicken broth or chicken stock, dry white wine, nut, or oat milk.

Serving Suggestions

Serve this creamy sauce on top of fresh ravioli or your favorite homemade pasta, ravioli, cheese tortellini, or storebought pasta garnished with fried sage leaves or fresh herbs and black pepper to taste.

Add a side of steamed broccoli, green beans, or a salad like this arugula fig salad for a complete meal.

How to store and reheat pumpkin sage cream sauce

This sauce tastes even better the next day, so you might want to make extra to use during the week. Store leftover sauce in an airtight storage container in the refrigerator for up to 5 days.

Freeze leftover sauce in a freezer-safe container for up to three months. Thaw it in the refrigerator overnight, or place the sauce container in a water bowl on your countertop.

Reheat leftover sauce on top of the stove over low heat in a saucepan with a splash of water or milk.

A close up picture of linguine on a fork with a blue plate of linguine in the back

Make-ahead instructions

You can get a jump start on meal prep with this recipe by chopping the garlic and sage and shredding the cheese ahead of time. Store each ingredient in a separate food storage container for two to three days to be ready to mix.

You can also prepare the sauce completely and store it in an airtight container in the fridge for a day or two.

Recipe variations

Add meat – add cooked meat such as ground chicken, turkey, bacon, sausage, shrimp, scallops or chicken.

Vegan – make this sauce vegan by using non-dairy milk, yogurt, cheese, or nutritional yeast.

Add vegetables – stir in up to a half cup of roasted, grilled, steamed or sauteed vegetables such as bell peppers, broccoli, mushrooms or peas.

Portobello and Pepper – Add a teaspoon of pepper, such as red pepper flakes, cayenne, or black pepper, and a slice portobello mushroom to the sauce just before serving over pasta.

Pumpkin & sweet potatoes – Use a mixture of half pumpkin puree and half mashed sweet potato for a subtly sweet flavor blend.

Nuts– Add a nutty flavor to this sauce by adding 1/2 cup toasted pecans or walnuts just before serving.

Are you too tired to cook dinner?

If you’re feeling uninspired when it’s time to cook dinner, this free guide will help you make a quick and healthy dinner with ingredients you have in your kitchen.

an overhead view of pumpkin sage pasta sauce on a plate


  • When adding the milk, gradually pour it while stirring constantly to prevent the lumps in the sauce.
  • If your sauce is too thin, mix a little bit of flour together with water and stir it into the sauce.
  • If your sauce is too thick, gradually add more milk or water.
Can I use dried sage to make pumpkin sage cream sauce?

While fresh sage is recommended for the best flavor, you can use dried sage if that’s what you have available. However, use it sparingly as dried sage has a more potent sage flavor than fresh sage.

Is it possible to make a vegan version of this sauce?

You can easily make this pumpkin sage cream sauce vegan by using non-dairy milk, yogurt, cheese, or nutritional yeast.

If you have a question that is not answered above, ask in the comment section below, and I will answer you as soon as I can.

You might also like these healthy recipes

Do you like this recipe?
Please comment and give it a ⭐⭐⭐⭐⭐ rating below!

linguine on a plate with a fork

Pumpkin Sage Pasta Sauce

Pumpkin Sage Pasta Sauce is a creamy sage-infused pasta sauce that is made with fresh pumpkin puree for a rich and flavorful pasta sauce.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Click on serving size to scale this recipe

Course: sauce recipes
Cuisine: American
Keyword: Pumpkin sage cream sauce
Servings: 6
Calories: 126kcal
Author: Anne
Scale this Recipe 6


  • 1 tablespoon butter unsalted
  • 1 tablespoon flour
  • 2 cloves garlic
  • 1 cup pumpkin puree
  • 1 tablespoon sage fresh, chopped
  • 1/2 cup Greek yogurt
  • 3/4 cup whole milk
  • 1/2 cup freshly shredded parmesan cheese
  • 1/2 teaspoon nutmeg


  • Prepare the ingredients: chop the garlic, sage, and shred the cheese.
  • Melt one tablespoon of butter in a pan over medium heat with the chopped garlic. Once the butter has melted add the flour and stir until it forms a paste.
  • Stir in 1 cup pumpkin puree and 1/2 cup Greek yogurt. Cook the sauce for a few minutes over low heat, then add 1/2 cup freshly shredded parmesan cheese, 1/2 teaspoon nutmeg, and 1 tablespoon chopped sage. 
  • Reduce the heat to low and gradually stir in 3/4 cup water or milk stirring constantly until the sauce begins to thicken.
  • Reduce the heat to low until you are ready to serve it. If the sauce is too thick, use water, wine or broth to make it thinner. 


Nutrition information is for the sauce only, it does not include pasta.
Pumpkin sauce tastes great on top of your favorite pasta or with crumbled ground chicken, turkey, sausage, cooked shrimp, grilled or broiled chicken boneless breast.
See the blog post above for tips and variations.


Serving: 4ounces sauce | Calories: 126kcal | Carbohydrates: 7g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 257mg | Potassium: 144mg | Fiber: 1g | Sugar: 2g | Vitamin A: 6581IU | Vitamin C: 2mg | Calcium: 183mg | Iron: 1mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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