• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Kitchen and a Latte
  • Home
  • Recipes
  • How to
  • Meal Planning
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Recipes
  • Meal Planning
  • How to
  • About Us
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • Meal Planning
    • How to
    • About Us
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Dinner

    The Best Homemade Pumpkin Pasta Sauce

    Published: Sep 13, 2019 · Updated: Oct 15, 2022 by Dawn · This post may contain affiliate links.

    Jump to Recipe Pin Recipe

    If you're looking for a delicious, kid-friendly dinner recipe this fall make sure to try out our pumpkin pasta sauce! It is easy to make and has a perfect combination of pumpkin, tomatoes, peppers and a few seasonings. You can use canned or fresh pumpkin.

    Pumpkin sauce in a sauce pot ready to be served.

    One of the great things we love here about fall is pumpkins. Really we love a lot of things about fall so it is hard to say just one thing, but this sauce is one of them!

    The first time we ever tried pumpkin pasta sauce was a store bought sauce. We tried it years ago and half the house liked it, the other half was just ok with it. Problem was that it was too sweet and processed!

    We started using less jarred sauces and making all homemade like our homemade lasagna sauce or creamy vodka sauce. This set me out on a mission - to create a better pumpkin sauce for pasta!

    Jump to:
    • The ingredients
    • Making the pumpkin pasta sauce
    • Frequently asked questions
    • Recipe

    The ingredients

    The ingredients for pumpkin pasta sauce are pretty simple and there are a couple that can be substituted.

    Please note that as written this is not vegetarian but it can easily be made vegetarian by substituting the chicken broth with vegetable broth. You don't have to add any meat to the sauce either, that is optional.

    Picture for all ingredients with them ready in prep bowls.

    Olive oil - The flavor that olive oil gives is a great one, but you can leave it out if you prefer. You will just have to cook the onions and all the seasonings in the tomatoes instead of sautéing the onions in oil first. Both methods of cooking are great and I will cover more below.

    Onion - I recommend either yellow or white. You can use sweet onions as well, but do not use a red onion. They are a great onion if they will be served raw, but do not add a good flavor to sauces.

    Garlic - fresh garlic is always best in sauces, but you can substitute garlic powder if needed. Start with one half a teaspoon and add more as desired.

    Tomatoes - Crushed tomatoes work best here and we use the no salt added. You may need to adjust the salt if you add tomatoes with salt added.

    Broth - We use unsalted chicken broth or stock, but you can make this pumpkin pasta sauce vegetarian by using a vegetable broth instead! If you use a broth with salt, you may need to adjust the salt you add to sauce. Taste and add as needed.

    Peppers - They need to be sweet peppers, green bell does not add as good of a flavor here. We recommend either red, orange or yellow. You can do a combination of them too!

    Pumpkin puree - We like to use fresh pumpkin puree (recipe for puree is made using an Instant Pot), but you can use canned pumpkin as well. A can of pumpkin is just short of 2 cups. If you are using fresh pumpkin, you can add 2 cups of puree instead of weighing it to 15 ounces.

    The spices

    • Parsley - We use dried and think it works best in this sauce.
    • Basil - Dried works best for this sauce as well.
    • Cayenne pepper - Highly recommended but you can use red pepper flakes in it's place.
    • Cinnamon - Dried cinnamon works best and it is highly recommended you add it!
    • Salt - Adjust as needed. May not need it if using salted broth. Sea salt or table salt taste great here.

    Making the pumpkin pasta sauce

    Pasta in a dinner bowl with pumpkin sauce and sausage on top.

    This pumpkin pasta sauce recipe was originally written to sauté the onions in olive oil first. It was updated in August 2021 to add in the option to make it without sautéing first.

    The flavor is slightly better when you can let it simmer longer with the onions, garlic, peppers and seasonings in the tomatoes mixed with broth. Everything blends together better, but you need to simmer for a longer period of time. There is no right or wrong way here, they both taste great so go with which one you have time for!

    In a hurry? Sauté first. Have more time? Go for cooking the onions in the tomatoes!

    If you sauté the onions first (shorter cook time)

    If you are looking to make this pumpkin pasta sauce in 40 minutes or less, you want to make it this way. You cut back on the amount of cook time the onions need to soften. You also get a slightly roasted flavor in your garlic when you add it to the oil before the tomatoes.

    Cook onions in oil for about 3-5 minutes until they start to become translucent. Then add in the garlic for a minute stirring often. Carefully pour in the broth and tomatoes, there will be steam and it might splatter slightly if your pot is very hot.

    Add in the peppers and spices, stir well and simmer on medium low for about 20-30 minutes. Taste the sauce to see if the flavors are blended nicely together or if you want to add more salt. Then add in the pumpkin and cook for about 5-10 minutes before serving.

    If you want to cook it all together (longer cook time)

    This gets a great flavor throughout the pumpkin pasta sauce, but it does require you to cook it longer. You will pour the tomatoes, broth, onions, garlic, peppers and spices into the sauce pot. Stir well and allow to simmer on medium low for at least 45 minutes to an hour stirring occasionally.

    You want the onions and peppers to be soft. I still add olive oil when cooking it this way to get a little bit of flavor, but that is optional. You would add it in with the first set of ingredients (before simmering and before pumpkin.)

    After your onions and peppers have softened, taste your sauce and see if it is at a good flavor. If you want to add more salt, now is the best time to add it. Add in the pumpkin after the simmering and cook for about 5-10 minutes before serving.

    Frequently asked questions

    What meat goes with pumpkin pasta sauce?

    We prefer sausage in ours, but chicken tastes good in it too! We have not tried regular ground beef, but have had meatballs in it and they were good. Sausage is still our favorite.

    Can I use fresh tomatoes instead of canned?

    Yes you can and we have! It takes about 3 pounds of tomatoes. You would peel them, chop them up and then crush them with a potato masher while cooking them for a couple minutes to make them crushed tomatoes.

    Can I freeze the pumpkin pasta sauce?

    Yes if stored in an air tight container, it freezes well and should last for 4-6 months in the freezer as long as it was handled properly before freezing. Allow it to cool down in the fridge before placing in freezer containers.

    Recipe

    Pasta with pumpkin sauce and sausage on it

    The Best Pumpkin Pasta Sauce

    Dawn
    Perfect for a fall day, the pumpkin pasta sauce is easy to make and delicious! It is the perfect combination of pumpkin, tomatoes, onion, peppers and some seasonings.
    5 from 12 votes
    Print Recipe Pin Recipe SaveSaved!
    Prep Time 5 mins
    Cook Time 35 mins
    Total Time 40 mins
    Course Dinner, Main Course, Sauce
    Cuisine American
    Servings 8
    Calories 108 kcal

    Equipment

    • Sauce pot
    Prevent your screen from going dark

    Ingredients
      

    • 2 tablespoons olive oil
    • 1 sweet onion large, chopped
    • 1½ tablespoons chopped garlic 3 cloves
    • 1 cup sweet pepper chopped - red or orange is best
    • 28 ounces crushed tomatoes
    • 1 cup chicken broth no salt added or low sodium recommended
    • 1 teaspoon dried basil
    • ½ tablespoon dried parsley flakes
    • ½ teaspoon salt adjust to taste, see notes
    • ¼ teaspoon cayenne more if preferred
    • ¼ teaspoon cinnamon
    • 15 ounces pumpkin puree see notes

    Instructions
     

    • Heat up your sauce pot over medium heat. Add in the olive oil and onions.
      Cook for about 3-5 minutes until the onions are just starting to become translucent.
      Add in garlic and cook for another minute.
      2 tablespoons olive oil, 1 sweet onion, 1½ tablespoons chopped garlic
    • Pour in the broth and the tomatoes.
      Add in the peppers, salt, cayenne, cinnamon, parsley and basil. Stir well.
      Simmer on medium low for about 20-30 minutes.
      1 cup sweet pepper, 28 ounces crushed tomatoes, 1 cup chicken broth, 1 teaspoon dried basil, ½ tablespoon dried parsley flakes, ½ teaspoon salt, ¼ teaspoon cayenne, ¼ teaspoon cinnamon
    • If you are adding sausage (optional), we cook it first and drain to keep some of the grease out of sauce. Then add it during the simmer time.
    • Add in the pumpkin puree and stir well. Cook uncovered for another 5-10 minutes, long enough to heat through again.
      Your sauce is ready to serve over pasta, enjoy!
      15 ounces pumpkin puree

    Notes

    The nutritional values are estimated as serving sizes vary per person.  
    For pumpkin puree - if using canned pumpkin, use the 15 ounce can.  If using fresh pumpkin, you can measure out 2 cups.
    It is important that you use a sweet pepper like a red or orange in this.  Green peppers do not add as good of a flavor as the sweet pepper does.
    If you are looking to make this vegetarian, substitute the chicken broth with vegetable broth.
    Salt may need to be adjusted based on taste and other ingredients.  If you use full sodium broth, you may not need as much salt.  Taste before it is finished cooking and adjust as needed.
    Updated 8/13/21:
    You can skip the sautéing of onions and garlic by adding the tomatoes, broth, onion, peppers, garlic and spices together and simmering for at least 45 minutes to an hour before adding the pumpkin.  We still add olive oil for taste if we cook it this way, but it is up to you.  
    Both are great ways to make the sauce - one is quick while the other has to cook for longer.

    Nutrition

    Calories: 108kcalCarbohydrates: 17gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 293mgPotassium: 528mgFiber: 4gSugar: 9gVitamin A: 9099IUVitamin C: 38mgCalcium: 66mgIron: 2mg
    Tried this recipe?Let us know how it was!


    More Dinner Recipes

    • Easy Tuna Noodle Casserole with Potato Chips
    • Easy 5 Ingredient Baked Cheese Ravioli
    • The Ultimate Stuffed Pizza Burgers
    • The Best Grilled Chicken Leg Quarters

    Reader Interactions

    Comments

    1. Shelby

      October 31, 2022 at 4:03 pm

      5 stars
      This is comfort food in a dish! Such a delicious pasta to curl up with and super simple to make!

      Reply
    2. Judith

      October 31, 2022 at 3:03 pm

      5 stars
      I made this using vegetable stock to make a veggie version. It was full of flavour and easy to make.

      Reply
    3. Dawn

      October 03, 2019 at 10:28 am

      Thank you Marilyn 🙂 You are so sweet! I will definitely be back today. See you there.

      Reply
    4. Marilyn Lesniak

      October 02, 2019 at 11:52 pm

      5 stars
      Thank you for sharing at #ThursdayFavoriteThings. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too!

      Reply
      • Dawn

        October 03, 2019 at 10:30 am

        Thank you and I hope you have a wonderful week as well 🙂 I will definitely be at the party today, see you there!

        Reply
    5. Dahn

      September 14, 2019 at 5:00 pm

      5 stars
      This sounds delicious, I love savory pumpkin dishes.

      Reply
      • Dawn

        September 14, 2019 at 9:03 pm

        Thank you 🙂 As soon as September hits we are all about fall foods - especially pumpkins and apples!

        Reply
    6. Kate

      September 14, 2019 at 4:08 pm

      Wow looks so great, just in time for fall! Thanks for the yummy idea!

      Reply
      • Dawn

        September 14, 2019 at 9:04 pm

        Thank you Kate, we love fall things here and pumpkins top the list for the foods! Hope you enjoy 🙂

        Reply
    7. Demeter

      September 14, 2019 at 2:05 pm

      5 stars
      Now that it's Fall, I'm ready for anything and all things PUMPKIN! This is such a creative recipe. Thanks for doing all the work and allowing us to enjoy.

      Reply
      • Dawn

        September 14, 2019 at 9:06 pm

        You are welcome 🙂 Hope you enjoy!

        Reply
    8. Suzy

      September 14, 2019 at 1:57 pm

      5 stars
      I love making something similar to this during the fall! I am loving that you added the crushed tomatoes to this sauce! Trying this asap!

      Reply
      • Dawn

        September 14, 2019 at 9:06 pm

        Pumpkin is so fun to experiment with 🙂 Hope you enjoy!

        Reply
    9. Julia

      September 14, 2019 at 1:12 pm

      5 stars
      What a great pasta sauce recipe for fall! Thanks for the inspiration.

      Reply
      • Dawn

        September 14, 2019 at 9:07 pm

        You are welcome Julia 🙂 Hope you enjoy!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Meet Dawn

    Dawn Conklin profile picture
    Hey there! Welcome to our fun and delicious place on the Internet. I am Dawn - the kitchen mess maker, recipe developer and the one behind the scenes. I share recipes that you can make with mostly simple ingredients. Welcome to our kitchen where life is full of good food and lattes!

    .

    More about me →

    Side Dishes

    • Cranberry Sauce With Orange and Cinnamon
    • Easy Lentil Pasta Salad
    • Grilled Ranch Potatoes in Foil Packs
    • Best Grilled Potato Wedges

    We use affiliate links

    We have affiliate links on our blog which means at no extra cost to you, we may earn a commission if you click on a link from our site.  Please read our affiliate disclosure for more details.

    Amazon Disclosure:

    As an Amazon Associate I earn from qualifying purchases

    Footer

    We share free recipes for you to enjoy.  All recipes have been tested here before sharing.  There are various reasons why something might not turn out the same.  Our altitude is low, we use a gas stove and gas grill here.  Different devices cook differently, please adjust accordingly.

    • Privacy Policy
    • Disclaimer
    • Photo Use Policy
    • Stories
    • Terms and Conditions

    Copyright © 2023 Kitchen and a Latte LLC