Pumpkin Penne

Cooking for a Crowd, Recipes, Worknight Dinners
pumpkin penne

pumpkin penne

This pumpkin penne recipe is delicious and simple, made with a creamy pumpkin sauce, pumpkin spices and Parmesan cheese. 

Working in public relations, for me, means staying in the know about emerging media outlets, and trends.

So in 2008, when parenting blogs became all the rage, I suddenly found myself doing a lot of reading about teething, diapers and little Madeline’s first day of second grade.

Even though I’m not a parent, parenting blogs often provide useful information.


By “useful information,” I obviously mean “recipes.”

I’m not ashamed to admit that the recipe you’re about to read is the a recipe from Parents magazine.

I couldn’t find the recipe on Parents’ site, so I did some casual Googling and found it on a new-to-me parent blog.

pumpkin penne

I did make several tweaks. Though the original recipe calls for penne, I have made this with multiple pasta varieties including fusilli and fettuccine. that worked out just as well.

You can add a handful or two of fresh spinach to up the nutritional ante here — or you can skip it and serve alongside an arugula salad with pear and blue cheese.

Regardless of whether a blog is called a food blog, a mom blog, a technology blog or even an outer-space blog (reader note: I have not confirmed that such a thing exists) if it has delicious pumpkin recipes, it’s a-OK with me.

The Recipe

pumpkin penne

Pumpkin Penne
Recipe type: Worknight Dinner, Cooking for a Crowd
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 1-12 oz box whole wheat penne or Fusilli
  • 1 tablespoons olive oil
  • 1½ cups low sodium chicken broth
  • ½ cup fat-free evaporated milk
  • 15 ounce can pumpkin
  • ½ small white onion, chopped (or 1 tsp onion powder)
  • ½ teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Fresh parsley to garnish
  • 1½ ounces grated Parmesan cheese
  • 2 large handfuls fresh baby spinach (optional)
  1. Cook pasta according to package directions, adding spinach during the last two minutes of cooking. When it starts to wilt, drain, return to pot, cover to keep warm.
  2. Meanwhile, heat oil on medium. Whisk in broth, evaporated milk, pumpkin, and spices. Bring to boil, reduce heat to low, simmer, uncovered for 4-5 minutes, occasionally stirring.
  3. Toss pasta with the sauce and cheese, spoon into bowls and top with parsley (if desired).

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  • Reply
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    […] 11. Pumpkin-Walnut Focaccia with Gruyere 12. Pumpkin Cannelloni with Sage Brown-Butter Sauce 13. Pumpkin Penne 14. Chocolate Chip Pumpkin Cake 15. Chocolate-Glazed Pumpkin Cheesecake 16. Pumpkin-Honey Beer […]

  • Reply
    October 27, 2009 at 11:50 pm

    I have never had pumpkin with pasta. This sounds so good!

  • Reply
    October 24, 2009 at 4:45 pm

    Looks delicious! I’m a big fan of pumpkin pastas!

  • Reply
    October 24, 2009 at 11:32 am

    Pumpkin is one of my very favorite things about this time of year. Thank you thank you! I’ve never actually had a pumpkin pasta, I don’t think, except for ravioli, and I’ve definitely never made one. Going to try this one for sure!

  • Reply
    Lydia (The Perfect Pantry)
    October 24, 2009 at 7:53 am

    Almost any recipe that calls for pumpkin works just as well with canned (or fresh) squash puree. Even though they’re similar, I much prefer the taste of something like butternut squash, which would work well in this dish. And I love to eat with chopsticks, so fusilli wins over penne every time!

  • Reply
    October 24, 2009 at 2:08 am

    ok, this looks and sounds amazing! I am like you, I am not a big fan of pumpkin pie, but I love everything else with pumpkin! 🙂 I have already saved your two recipes and the one from Dine & Dish into my recipes folder and plan on trying one of them soon!

  • Reply
    October 23, 2009 at 11:53 pm

    Your picture is lovely. I have to admit, this is the first time I’ve seen pumpkin pasta this season.

  • Reply
    October 23, 2009 at 11:00 pm

    Looks amazing! Too bad I can’t find any pumpkin right now 🙁 I’m feelin’ the shortage!

  • Reply
    October 23, 2009 at 4:22 pm

    Dear Maris: Thank you for this awesomeness. I suggest one addition — fried sage leaves. Now we can all die happy. Adding to my rotation for next week.

  • Reply
    October 23, 2009 at 9:37 am

    I think I’ll make this tonight!

  • Reply
    October 22, 2009 at 11:19 pm

    Delicious! I’m all about pumpkin right now:)

  • Reply
    October 22, 2009 at 8:46 pm

    I love the spinach addition, it really adds to these creamy-ish pasta dishes. Lovely, Maris!

  • Reply
    October 22, 2009 at 7:41 pm

    Awesome. Just awesome. I cannot get enough of pumpkin this season.

  • Reply
    October 22, 2009 at 6:46 pm

    O-M-G. this looks delicious. like my mouth is watering and I can’t make it stop.

  • Reply
    October 22, 2009 at 5:07 pm

    That looks unbelievable!!!

  • Reply
    October 22, 2009 at 12:35 pm

    This pumpkin pasta looks delicious! Definitely simple enough for a worknight dinner. And I like that it has spinach in it too. Ooh, and thanks for linking to mine!

  • Reply
    October 22, 2009 at 9:47 am

    A lovely fall dish

  • Reply
    October 22, 2009 at 9:12 am

    I love pumpkin in pasta dishes, and this one sounds great!

  • Reply
    Daryl Callahan
    October 22, 2009 at 8:47 am

    Looks delicious. The picture is gorgeous!
    I can imagine this with a salad and nice crusty bread

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