Creamy Pumpkin Marinara
This pumpkin marinara recipe tastes like fall. It's comforting like mac and cheese, but lighter and full of vegetables! Just add pasta.
Updated by Kathryne Taylor on August 29, 2024
This sauce came to be by pure chance. I simply opened up my refrigerator and saw a jar of leftover pumpkin purée next to leftover diced tomatoes. They reminded me of a pasta sauce I bought at Trader Joe’s last year, called Autumnal Harvest Pasta Sauce.
“Autumnal Harvest Pasta Sauce” might be a more accurate title for this recipe, since it’s not overtly pumpkin-flavored. It’s a mouthful, though!
This sauce tastes like fall, with a hint of spice. The bell pepper’s flavor really shines through, so if you want a more pumpkin-y sauce, omit the pepper. Maybe add some extra cinnamon, too, since pumpkin spice flavor is more about the spice than the pumpkin. While pumpkin doesn’t offer a lot in the flavor department, it does make this blended sauce nice and creamy, without any cream.
This sauce is comforting like mac and cheese, but full of vegetables. It’s the perfect way to warm up on a chilly fall evening. I hope you love it like I do! Please let me now how it turns out in the comments.
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Creamy Pumpkin Marinara
This pumpkin marinara recipe tastes like fall. It’s comforting like mac and cheese, but lighter and full of vegetables! Just add pasta. Recipe yields about 4 cups sauce (enough to generously coat 12 ounces/4 modest servings of pasta).
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- ½ teaspoon salt, divided
- 2 cloves garlic, pressed or minced
- ½ teaspoon dried oregano
- ¼ teaspoon dried tarragon
- ¼ teaspoon ground cinnamon
- 1 can (15 ounces) diced or crushed tomatoes
- 1 can (15 ounces) pumpkin purée
- 1 to 2 tablespoons butter
- 1 to 2 teaspoons balsamic vinegar
- Freshly ground black pepper
- Finely grated Parmesan and chopped fresh parsley, for garnish (both optional)
Instructions
- Warm the olive oil in a large skillet over medium heat. Once it’s shimmering, add the onion, bell pepper and ¼ teaspoon of the salt. Cook, stirring often, until the onions and pepper are very tender, 6 to 8 minutes.
- Add the garlic, oregano, tarragon, and cinnamon. While stirring, cook until fragrant, about 1 minute. Add the tomatoes and cook for 1 minute, while stirring. Add the pumpkin purée and stir to combine. Continue simmering for 5 minutes, then remove it from the heat.
- Carefully transfer the mixture to your blender. Add 1 tablespoon butter and 1 teaspoon vinegar. Blend until very smooth and creamy.
- Season generously with freshly ground black pepper and additional salt (I usually add another ¼ teaspoon salt). For a more luxurious sauce, add another tablespoon of butter, or for more tangy complexity, add another teaspoon of vinegar. Blend to combine.
- Stir into warm pasta. Serve with freshly grated Parmesan and chopped parsley on top.
Notes
Make it dairy free/vegan: Omit the butter or blend in olive oil instead. Use vegan Parmesan or omit it.
Make it gluten free: This sauce is gluten free. Just serve it over gluten-free pasta.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Absolutely delicious and hearty – perfect for a fall evening. I made it with chickpea pasta and it was perfect. Topped with some spinach for extra veggies/color, and a sprinkle of goat cheese. I think this pasta is a perfect match for goat cheese with the decadent creaminess!
Yes, this is perfect for a fall evening! I appreciate your review.
I really like the Trader Joe’s sauce and was hoping for a healthier homemade version. I paired it with your recipe for spaghetti squash and it was amazing! Now I’m sure even better with a homemade sauce. Thank you!
You’re welcome, Gayle!
Another winner! This was easy to make and even easier to eat. I put it over roasted veggies and butternut squash ravioli. It is delicious.
This sauce is delicious!For a vegan adaptation I chose to use tahini instead of butter. I’m looking forward to trying your pumpkin soup recipe and I think this sauce would make a delicious soup, as well, if thinned with some vegetable broth. Thanks so much for all of your amazing recipes!
This is delicious Kate! I love all your recipes but it’s fun to experiment with something seasonal:) you are very gifted! I never have to worry that it won’t taste delicious and be nutrient rich for my body!
This may be a silly question, so I apologize in advance, but does the color of the bell pepper affect the taste and/or color of the sauce? I have an orange-y/yellow one already, but wasn’t sure if it would make a discernible difference!
That should work just fine!
Wow, this is so delicious on a crisp autumn day. Served it with gluten free rotini with roasted broccoli, cauliflower, and garlic. This one’s going in heavy rotation!
That’s great, Jeanne!
Love love the recipes. But would LOVE to see more gluten free options. Bean pasta tends to be heavy, so made this with rice noodles which was amazing. Added a little coconut aminos for a sweet/Asian nod.
Hi Anna! Most of my recipes have a great gf alternative and I mention it in the notes below the recipe. :)
Really yummy! I only change is I might only add like half a teaspoon of balsamic or even omit it entirely. It kind of covered up the pumpkin flavor, but it was still great, just less pumpkiny. I tried with arugula as well, per a previous comment, and it was great mixed in. I topped with Parmesan and pecorino mixed together and parsley. Overall a fun and super filling fall meal!
Thanks for trying it, Margaret!
I definitely ruined this recipe by accidentally adding white pepper instead of black pepper. >.< But I could still tell that if I hadn't made that goof it would have been delicious. Can't wait to try it the correct way!!!
Oh no! Let me know what you think of it next time, Annie.
I’ve made this twice as it is INCREDIBLE! My new favorite pasta sauce. I definitely recommend the 2tbsp butter (I use vegan) and the 2tsp balsamic vinegar, it’s so flavorful that way! It’s really great with or without cinnamon.
Thank you so much for sharing!! It’s a new staple for me!
Thanks for sharing your variation, Hannah.
I was really excited for something pumpkin-y and less marinara like but adding equal parts of canned tomato and pumpkin puree really made for a basic, boring taste. I was sad but would make it again, holding some of the tomatos.
Hi! I live in Germany where it isn’t so easy to find pumpkin purée. Think this recipe would still work if I replaced the purée with some roasted butternut squash or Hokkaido pumpkin? I hope so- it looks so so so good!
You could try butternut squash. I would be interested how it turns out! Let me know.
Kate, thank you for the recipe, it was delicious!
I did some modifications though, in case you want to try: (i) added a bit of nutmeg; (i) added vegetable broth (iii) used fresh basil instead of dried oregano and tarragon; and (iv) used homemade pumpkin puree instead of canned puree.
Thank you for always having amazing ideas :)
Thank you for sharing!
Another winner by Cookie & Kate! I saw a couple of comments that indicated the sauce was too thick and needed stock. I followed the recipe to a T and mine turned out perfect (and delicious)! I used an organic pumpkin purée that had no additional ingredients … just pumpkin. I wonder if that’s what made the difference? Highly recommend this recipe. My family loved it.
I’m happy it worked well for you and that you loved it, Robyn! I have been finding with other recipes that canned pumpkins can vary by how much water they may have naturally occurring.
It was very tasty, but I would definitely reccommend making a side with it because having just the pasta with this sauce was a bit.. samey? I don’t know, just every bite was the same flavour and texture and I couldn’t eat too much of it even though I liked it a lot. I think it would go great with a salad with mozzarella, tomato, basil and balsamic vinegar! Or lamb, which would go really well with the cinnamon flavour that definitely comes through nicely (but not overly).
All in all: a keeper! Will just have to brainstorm some more on how to serve this.
PS: the kitchen smelled soooo good when cooking this
Hi Anne! Thank you for your feedback, I appreciate it.
Oh my gosh I just browsed your website some more (found this recipe on google so I wasn’t really familiar with it) and only just realised that this is a vegetarian website. Sorry, it must have come across as extremely insensitive to suggest lamb with it! Didn’t mean to offend. I’m not a vegetarian myself but we do try to eat vegetarian food regularly to reduce our meat intake. Will definitely browse your site some more for more inspiration!
I honestly wasn’t sure I was going to like this…I love pumpkin but tend to associate it with sweeter dishes. However, this was delicious!! I added extra butter, cinnamon, and garlic. I will definitely be making this again and can’t believe I ever doubted a Cookie and Kate recipe :)
Tried this for the first time last night to usher in the fall-ish weather, and it was wonderful! The combo of spices was just right, and the picky eater in the house said he’d have it again (a miracle). Happy to have a great recipe to spice up pasta nights!
I’m glad you loved it, Amy! I appreciate you taking the time to share.
Made this for dinner tonight. Served it over roasted butternut squash. Delicious! Loved the flavor combinations! Looking forward to trying it with pasta.
We really enjoyed this! I made this sauce ahead of time so all I had to do at dinner time is reheat it and throw in the pasta. I did also add a touch of nutmeg.
This is a great but I would not use the pepper the next time. I thought it would be much better without it. I also had to add some pasta water to thin it. Overall, it was delicious!
Loved this pasta as an easy weeknight meal with lots of veggies! I mixed in some chopped spinach at the end and topped with some baked crispy kale. Creamy and delicious, thank you for this recipe!
You’re welcome, Sophie! I love the way you customized it.
This came together suuuper quick and easy!! I made this without tarragon because I didn’t have any, and I think I probably doubled the oregano and cinnamon, plus I added a pinch of raw sugar. The flavors were nice and bright – so bright that next time I might sub chicken stock or maybe a little dark beer for the vinegar before blending. Hubs and I loved it, picky kids refused based on color, and the fact it was served over gnocchi (highly suspicious) instead of actual pasta. Lol. Oh well. Thanks for the fab weeknight autumn recipe!
You’re welcome, Jane! Thank you for your review.
This was easy and delicious. The flavor was fabulous.
This was delicious and came together so quickly! I served it with roasted broccoli and green beans!
We will definitely be making this again!
I love that combination! Thank you for sharing.
This is delicious. I couldn’t envision how these flavors would meld together but the answer is, amazingly. I added some chopped Swiss chard to the sauce as well.
Glad you loved it, Katie! Thank you for sharing.
I made this tonight and it was delicious. Easy and healthy! Thank you for the recipe.
You’re welcome, Martha!
Thank you for another great recipe! I love to cook, love to be creative but I rarely deviate from your recipes as they are always FANTASTIC! This time I experimented a bit (based on a previous lasagna recipe I love) and topped it with some ‘toasted’ fresh sage leaves and walnuts, along with the parm and parsley. Delicious. Thank you!
I really wanted to live this recipe, but it was a huge fail. It was too long to prepare and the taste wasn’t there. I would not recommend.
I’m sorry this one wasn’t for you, Judith.
Hey Kate! I used this recipe as a base for my Thanksgiving pizza and it turned out great!
Made the pumpkin marinara (vegan style) and served over chickpea pasta. So yummy and perfect comfort food for our cool evenings in northern Michigan. Thank you for blessing us with your recipes!!!
We loved this recipe! It really is very creamy for something that is mostly veggies!
I’m glad you loved it, Marshall!
I was skeptical about this one, cinnamon in my marinara!? The flavors work perfectly with each other and it makes a really lovely, balanced sauce. I wanted some extra texture, so I think next time I’ll add some crushed crunchy pecans, basil and maybe some lemon zest next time.
Great vegetarian dinner!
Hooray! I’m delighted you tried it and loved it. I appreciate your review, Jessica.
Delicious and rich! I added a little half and half to thin it out, but tasted very indulgent!
This recipe is amazing!! My husband was a bit skeptical, but once he tried it he was in love.
My kids also loved it, and never suspected it contained so many healthy ingredients!
My daughter is tomato intolerant so she had to have her own sans tomatoes, we added a bit of cream to hers to thin it out and it worked well.
Thanks for another staple recipe for my family, I’m so grateful for all of your healthy and delicious ideas!
Wonderful to hear it was such a hit, Mar! Thank you for your review.
Terrible recipe. I threw it out.
Hi Suan, I’m sorry you hear you didn’t like this recipe. What did you feel like it was missing for you?
Really enjoyed this recipe. Definitely will become a regular since it meets my dietary requirements. Always excited when I find a good recipe.
I’m so glad to have found this recipe. Everyone in my house loved it. Healthy and delicious, so creamy without the cream. Only thing I added extra was some butter garlic mushroom and calamari at the end but I’m sure it would’ve been scrumptious with or without the addition. Perfect Sunday dinner. I’ll be making this again for sure. Thank you so much Kate for this simple yet tasty recipe.
I’m glad it was a hit, Belle! I appreciate your review.
Made this for dinner and it sure is a warm, comforting dish! I love how rich and creamy it is without any cream, and the balsamic vinegar adds a great subtle tang. I’m adding this to my list of autumnal staple recipes!
The sauce was so tasty I found myself enjoying it by the spoonful… am I the only one who thinks really good pasta sauces can be soups too?
Thank you for your brilliant recipes, Kate!
I’m glad you enjoyed it, Liz! Thank you for your review.
Cookie and Kate always come through! What I love about the recipes is that they are so approachable and adaptable. This one is no different. I had to use onion powder in place of onion, and I used an Italian herb blend (that included marjoram) instead of the tarragon. I swapped yellow pep in for red pep. I also don’t have an actual blender, but I was able to blend this sauce with my immersion blender (handheld). I added just a little bit of broth to thin the sauce out, but I do love a thick hearty sauce. All in all, super delicious, full of flavor, and you feel light as a feather after eating this! Thank you Cookie and Kate!
Thank you for the compliment! That is one of my goals when I am creating recipes. I’m glad you enjoyed this recipe, Sammi!
Do you think I could make this by omitting the tomatoes? Since I find out I’m allergic I’ve been on the hunt for alternatives for marinara and chili’s. My cousin told me she subs pumpkin which I thought was odd then I ran across this….Thanks
I find it’s best as written. You could try omitting it, but I can’t guarantee the result. If you try it, let me know.
Your recipe is genius! I found it hard to believe that all of those odd ingredients would come together to make something that tasted like pasta sauce, but it did! Also love the orange color of it! :)
Made this yesterday and love it! My five-year-old had three servings! I put it on top of red lentil pasta. I did thin it out with a little bit of concentrated chicken stock, and I added one teaspoon of brown sugar. I love the consistency & the color & the cozy flavors. Definitely a winner!
I love that! Thank you for sharing, KT.
This sauce is AMAZING! I was not sure what to do with my leftover pumpkin and then found this recipe! I wanted to lick the sides of the blender to get out every last drop. To those saying it’s too thick or chunky, once you blend it the blender with the balsamic it becomes the smooth, creamy, slightly thick sauce perfect to coat noodles or zoodles! Thank you!
You’re welcome, Sharron!
I made this tonight and put it on cheese tortellini. It was delicious. My sauce came out a bit thick and I added some light cream to thin it out a bit as suggested by others.
Next time I think that I will put some chopped spinach into the hot sauce and pasta to add some color and lightness.
But overall very delicious recipe.
Thank you for sharing, Marilyn!
I just made this (the pasta is cooking now). The combination of pumpkin and red pepper is wonderful. I used what I had on hand — I didn’t have a red pepper, but did have a jar of roasted red peppers, packed in water. I added about 3 oz of the roasted pepper (guessing that it was roughly equivalent to 1 raw pepper). I also had some goat cheese on hand, and added a couple of ounces of that — it added a nice creaminess and some depth of flavor to a sauce that was already really good.
Fantastic Hallowe’en eve meal! Loved this recipe ! Simple and delicious!
I’m happy you enjoyed it, Sue!
I am making this tonight with my daughter and her family. Can’t wait. I gave it five stars already because all of your recipes are excellent!
That’s great, Judith!
Best pumpkin pasta recipe I’ve tried!!!
Wonderful, Amanda! Thank you for sharing.
It’s the best(:for me we just add extra garlic as I am a garlic lover
Thank you for sharing, Carole!