A creamy, cozy twist on marinara with pumpkin, garlic, and autumn spices.

Pumpkins aren’t just for carving and pie, they’re wonderful in savory recipes, too. This Pumpkin Patch Pasta Sauce starts with a jar of marinara sauce and gets an upgrade from creamy pumpkin purée and a sprinkle of fall spice. It’s a sauce that feels hearty, seasonal, and just different enough to make dinner fun.

Why You’ll Love This Recipe

• Easy fall pasta recipe that starts with a jar of marinara.
• Pumpkin adds creamy texture and a boost of nutrition.
• Quick dinner- ready in just 20 minutes.
• Family-friendly flavors with a hint of autumn spice.
• Perfect way to use pumpkin in a savory recipe. 

Ingredient Notes

• Olive oil- A little drizzle adds richness and helps the garlic bloom.
• Garlic- Freshly minced for the best flavor, though jarred garlic works in a pinch.
• Marinara sauce- Start with your favorite store-bought jar to keep this recipe quick and easy.
• Pumpkin purée- Use 100% pure pumpkin, not pumpkin pie filling. It makes the sauce creamy and adds that subtle fall flavor.
• Cinnamon- Totally optional, but just a pinch gives a warm autumn note without overpowering the sauce.

Before You Bake

Do I need to use canned pumpkin or fresh pumpkin?
Canned pumpkin purée is the easiest and most consistent choice here. Fresh pumpkin can be used if roasted and blended smooth, but canned guarantees a silky sauce.

Will this taste sweet like pumpkin pie?
Not at all! The pumpkin adds creaminess and a subtle earthy flavor. The touch of cinnamon is optional and very light, so the sauce stays savory.

Can I make this ahead of time?
Yes! The sauce keeps well in the fridge for up to 4 days in an airtight container. Reheat gently on the stove before serving.

Pumpkin Pasta Sauce

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• Author: Taryn Camp

Ingredients

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• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 (24 oz) jar marinara sauce 
• 1 cup pumpkin purée 
• ½ teaspoon dried oregano
• ¼ teaspoon cinnamon (optional, very light)
• Salt and pepper, to taste
• Grated parmesan for serving

Instructions

1. Heat the olive oil in a saucepan over medium heat. Add garlic and sauté for 1 minute until fragrant.
2. Stir in marinara sauce and pumpkin purée. Mix well until smooth.
3. Season with oregano, a tiny pinch of cinnamon, salt, and pepper.
4. Simmer for 10 minutes, stirring occasionally.
5. Toss with pasta and sprinkle with parmesan.

FAQ

Can I freeze pumpkin pasta sauce?
Yes, this sauce freezes beautifully. Store in a freezer-safe container for up to 3 months, then thaw overnight in the fridge and reheat on the stove.

What pasta goes best with pumpkin marinara?
This sauce pairs well with penne, rigatoni, or spaghetti, but fun fall pasta shapes make it extra fun.

Can I add protein to this recipe?
Definitely. Try adding cooked Italian sausage, ground turkey, or even shredded rotisserie chicken.

Is this recipe vegetarian?
Yes, as long as you use a vegetarian-friendly marinara and skip or replace the Parmesan with a plant-based version.

Can I make this dairy-free?
Absolutely. The sauce itself is dairy-free, just skip the Parmesan or use a vegan cheese topping.

Sprinkle of Fun

Serve this pasta on a cool fall evening and turn dinner into a “Pumpkin Patch Night.” Light a pumpkin-scented candle, sip cider or hot cocoa, and queue up a pumpkin-themed movie like It’s the Great Pumpkin, Charlie Brown.