Ultimate Creamy Pumpkin Pasta Bake

My Creamy Pumpkin Pasta Bake has become one of those recipes I reach for when the weather turns cool and I want something that hugs you from the inside out.

You’ll smell the sage and butter mixing together while it bakes, and that earthy scent tells you dinner is almost ready.

Why this Creamy Pumpkin Pasta Bake works no matter the season

The silky pumpkin mixture creates the most incredible texture when it bakes with all that melted mozzarella.

I love how the sage in the white sauce adds just enough earthy warmth without overwhelming the gentle sweetness of the pumpkin.

This recipe works beautifully whether you’re feeding your family on a busy Tuesday or hosting friends for a casual autumn dinner.

Plus, my Pumpkin Baked Ziti with Sausage and Creamy Roasted Butternut Squash Soup pair wonderfully with this for a full fall feast.

What you will need to make this Creamy Pumpkin Pasta Bake

• 12 oz dried pasta (rigatoni, ziti, or penne work best for holding the sauce)
• 1 cup pumpkin puree – Pure pumpkin only, not pie filling
• 1 cup whole milk ricotta cheese – For rich, creamy filling
• 1 large egg – Helps bind the filling
• ½ cup freshly grated Parmesan cheese – Freshly grated has the best flavor
• ½ teaspoon ground nutmeg – Freshly grated if possible
• ¾ teaspoon salt, divided – For both filling and sauce
• ¼ teaspoon white pepper – Or use black pepper if preferred
• 2 tablespoons fresh parsley, chopped
• ⅓ cup butter
• 2 tablespoons fresh sage, chopped (or 2 teaspoons dried sage)
• 3 tablespoons all-purpose flour
• 1 cup whole milk
• 1 cup chicken broth (or vegetable broth for a vegetarian version)
• ¼ teaspoon dry mustard powder
• 2½ cups shredded mozzarella cheese

How I Make This Creamy Pumpkin Pasta Bake

1. Cook your pasta according to package directions until just al dente. It should still have a slight bite since it’ll finish cooking in the oven. Drain well and set aside. Preheat your oven to 375°F.
2. Make the pumpkin filling by whisking together the pumpkin puree, ricotta, egg, Parmesan, nutmeg, 1/2 teaspoon salt, white pepper, and parsley in a medium bowl. The mixture should be smooth and well combined.
3. Start the white sauce by gently heating the milk and chicken broth together in a small saucepan or microwave until warm. This prevents lumps later.
4. Build your sage butter base by melting the butter in a medium saucepan over medium heat. Add the chopped sage and let it sizzle for about 3-4 minutes until fragrant and the butter starts to smell nutty.
5. Create the roux by whisking in the flour and cooking for 2-3 minutes, stirring constantly. The mixture should smell toasty but not brown.
6. Finish the sauce by gradually whisking in the warm milk mixture, about 1/3 at a time. Keep whisking to prevent lumps. Add the remaining 1/4 teaspoon salt, white pepper, nutmeg, and mustard powder. The sauce should coat the back of a spoon.
7. Layer your Creamy Pumpkin Pasta Bake starting with a thin layer of white sauce in a greased 9×13 baking dish. Add 1/3 of the pasta, then 1/3 of the pumpkin mixture, then 1/4 of the mozzarella. Repeat these layers twice more, then finish with remaining white sauce and mozzarella on top.
8. Bake uncovered for 35-45 minutes until the top is golden brown and the edges are bubbling vigorously. Let it rest for 10 minutes before serving.

If you love cozy fall recipes like this one, I’d be thrilled if you followed me on Pinterest where I share all my seasonal favorites and family-tested comfort food recipes.

My personal tricks for the best Creamy Pumpkin Pasta Bake

I always make sure my pasta is slightly underdone when I drain it because it continues cooking in the oven. This prevents mushy pasta in your final dish.

The key to a silky white sauce is adding the warm milk mixture gradually and whisking constantly. If you do get lumps, just strain the sauce through a fine mesh strainer.

Allow the baked dish to rest for 10 minutes after removing from the oven. This helps everything set up properly so your Creamy Pumpkin Pasta Bake holds its shape when you serve it.

How this Creamy Pumpkin Pasta Bake fits into my weekly meals

I love serving this during those first crisp evenings of fall when everyone’s ready for something warming and substantial.

It’s become our regular dish for casual dinner parties because you can assemble it hours ahead and just pop it in the oven when guests arrive.

This works beautifully as a main course with a simple green salad, or as a side dish alongside roasted chicken or beef. The leftovers reheat wonderfully too, just add a splash of milk to keep everything creamy.

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Can I make this ahead of time?

You can assemble the entire Creamy Pumpkin Pasta Bake up to 24 hours ahead and refrigerate it covered. Add an extra 10-15 minutes to the baking time if you’re starting from cold.

What if I don’t have ricotta cheese?

Cottage cheese works as a substitute, just blend it smooth first. Cream cheese also works, but use about 3/4 the amount since it’s richer.

Can I freeze this dish?

Yes, but I recommend partially baking it first, then freezing. Thaw completely before finishing the baking process to ensure even heating.

How do I store leftovers?

Cover and refrigerate for up to 4 days. Reheat individual portions in the microwave with a splash of milk, or reheat the whole dish covered in a 325°F oven until warmed through.