This creamy gluten-free pumpkin pasta with bacon is rich and savory with warm spices and plenty of cheese! Topped with bacon, crispy thyme, and Parmesan, it’s an easy comfort food perfect for fall. Dairy-free and vegetarian options.
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My husband has never been a fan of pumpkin—until now. For the first time ever, he went back for seconds on a pumpkin pasta dish. Honestly, I think the bacon sealed the deal. I love using bacon to layer in extra flavor (just like in my bacon-braised lamb stew, another one of his favorites), and it works beautifully in this sauce too—especially when paired with thick, hearty noodles.
The best part is how versatile it is. Skip the bacon and you’ve got a vegetarian version that’s just as delicious. Either way, this pumpkin pasta might surprise you—even if pumpkin usually isn’t your thing.
My Top Tips Before You Begin
- Choose the right pasta: I love using DeLallo’s new gluten-free egg pappardelle. The wide ribbons (like a broader fettuccine) are perfect for holding onto creamy sauces. Gluten-free penne works too, but pappardelle really soaks up the flavors of the pumpkin cream sauce.
- Cook the pasta at the end: I like to cook the pasta while the sauce is simmering, so it combines beautifully and doesn’t dry out. If you prefer, you can cook the pasta first and set it aside. Just reserve extra cooking water to loosen up the sauce, and toss the cooked pasta with a drizzle of olive oil so it doesn’t clump or dry out before adding to the sauce.
- Choose the right pan: Use a large, deep skillet when cooking the bacon to help contain the fat as it renders. For extra protection (and less cleanup), place a splatter screen over the pan while it cooks.
Ingredients and Notes
Please be sure to scroll down to the recipe card below for the complete details!
- Delallo gluten-free pappardelle or Penne – Technically, any pasta noodles will work for this recipe. However, DeLallo is my go-to! Made in Italy, it’s 100% certified gluten-free and is free from artificial colors and preservatives as well as lactose, wheat, peanuts, and tree nuts.
- Bacon – I use regular cured pork bacon, but turkey bacon is totally fine. If using turkey bacon, you’ll likely need to add more oil or butter when sautéing. Thick-cut works best! If needed, you can omit the bacon completely, but the flavor won’t be quite the same.
Note: If you want just a hint of bacon flavor, cook only one strip and use the fat as your base.
- Herbs and Spices – Fresh thyme adds a bright touch. Fresh sage works just as well. Then, I include smoked paprika, nutmeg, salt, and pepper for extra depth and warmth.
Pro-Tip: Want a little heat? Add a dash of red pepper flakes, too.
- Light Olive Oil – This helps sauté the aromatics. If dairy isn’t a concern, butter also works well.
- Aromatics – Shallot (or yellow onion) and minced garlic cloves create a sweet, savory flavor base.
- Pumpkin Puree – If not using homemade pumpkin puree, make sure to use pure pumpkin puree, not pumpkin pie filling. Note: It’s normal for canned pumpkin purée to vary in thickness depending on the brand. That said, it’s easy to adjust the thickness of this sauce with additional liquid.
- Broth – Chicken broth or vegetable broth helps thin the sauce without diluting the flavor. Use low-sodium varieties so you have more control over the flavor of the dish!
- Heavy Cream or Non-Dairy Cream– This is key to the silky, creamy consistency! For a dairy-free option, substitute non-dairy creamer. I love Califia coconut almond milk creamer.
- Parmesan Cheese or Pecorino Romano – For the best taste and texture, buy a block of cheese and grate it yourself. If needed, substitute dairy-free Parmesan cheese.
How to Make a Creamy Pumpkin Pasta Recipe
You’ll find the dairy-free and vegetarian variations in the recipe card (they’re not written into the step-by-step directions below).
- Boil the pasta. Cook the pasta to al dente according to the package instructions in a large pot of salted water, and reserve part of the pasta water. Then drain and return the pasta to the pot (off the heat). Toss with a drizzle of olive oil to prevent sticking and set aside.
Tip: For gluten-free pappardelle, add the nests to boiling water, let them loosen, then stir gently to prevent sticking.
- Prepare the bacon. Cook the bacon in a large skillet over medium heat until it’s golden and crisp. Then, crumble it into pieces and set aside.
- Crisp the thyme. Leaving a bit of bacon fat in the skillet, crisp the fresh herbs on each side. Then, transfer it to a paper towel to drain. This step is optional, but adds incredible depth and flavor!
- Sauté. Add the shallot and garlic, and sauté to soften, adding oil or butter as needed. Then, stir in the pumpkin purée, broth, and spices. Simmer to combine.
- Thicken. Stir in the cream and Parmesan cheese. Then, let the sauce simmer and thicken. Add reserved pasta water as needed.
- Adjust the consistency. If you want a smooth, silky sauce, blend it with an immersion blender until creamy. Or, for a more rustic sauce, skip the blending.
- Combine. When ready to combine, toss the cooked pasta with a splash of the reserved pasta water to loosen it up (if needed), then gently fold into the pumpkin sauce until evenly coated.
- Serve. Stir in half the bacon. Then, enjoy warm topped with the remaining bacon, crispy thyme, extra Parmesan, and black pepper!
Topping variations if not using bacon: Toasted walnuts or pecans or roasted pumpkin seeds (pepitas) for a similar texture crunch; seasoned gluten-free breadcrumbs (lightly toasted), extra fresh herbs like parsley for brightness.
Make Ahead and Storage Options
This pumpkin pasta recipe is best served right away, but it can be prepped ahead of time or stored for later if needed.
Make Ahead – The sauce can be made 1-2 days ahead of time and stored in an airtight container in the refrigerator. You can also freeze it for up to 2 months. Thaw in the fridge overnight. Then, reheat the sauce gently on the stovetop over low heat, whisking in a splash of broth or cream to loosen it back up. Toss it with freshly cooked pasta.
Store – Transfer leftover pasta to an airtight container, and store it in the fridge for up to 3 days. To serve, reheat the pasta in a skillet over low heat, adding a splash of broth, cream, or reserved pasta water to loosen the sauce back up.
My Favorite Pairings
I like to pair this pasta with a protein-rich main course like air fryer chicken thighs, gluten-free panko chicken, or air fryer lamb chops. It also makes for a delicious main course with sides like homemade potato bread, massaged kale blueberry salad, or a Brussels sprouts salad.
More of Our Favorite
Gluten-Free Pasta Recipes
Gluten-Free Pumpkin Pasta Recipe
- Total Time: 0 hours
- Yield: 4-5 1x
- Diet: Gluten Free
Description
This creamy gluten-free pumpkin pasta with bacon is rich and savory with warm spices and plenty of cheese! Topped with bacon, crispy thyme, and Parmesan, it’s an easy comfort food perfect for fall. Dairy-free and vegetarian options.
Ingredients
- 8–12 ounces Delallo gluten-free pappardelle or penne
- Light olive oil or butter (as needed)
- 2–3 strips thick-cut bacon
- 4 fresh thyme sprigs or 2–3 sage leaves
- 1 small shallot or yellow onion, finely chopped (about ½ cup)
- 2 garlic cloves, about 1 to 1 ½ teaspoons minced
- 1 cup canned pure pumpkin purée
- ½ cup chicken broth or vegetable broth
- ⅓ cup heavy cream or unsweetened non-dairy creamer (I used Califia half & half substitute)
- ½ teaspoon smoked paprika
- ¼ teaspoon nutmeg
- ½ teaspoon kosher salt, plus more to taste
- Freshly ground black pepper, to taste
- ¼–⅓ cup freshly grated Parmesan or Pecorino Romano *see notes if dairy-free
Instructions
- See prep tip in notes before cooking pasta. Cook pasta in salted boiling water until al dente. Reserve ½ cup pasta water. Then drain and return to the pot off heat. Toss with a little olive oil and set aside.
- Cook the bacon in a large skillet over medium heat for 8–10 minutes until golden and crisp (cut into smaller pieces first for faster cooking, if desired). Remove, crumble, and set aside, leaving about 1 tablespoon bacon fat in the pan.
- Crisp the thyme or sage in the bacon fat for 20–30 seconds per side, then transfer to a paper towel. Be careful of splatters. This step is optional.
- Add the shallot and garlic to the pan and sauté for 2 minutes, adding butter or oil if needed, until softened. Stir in the pumpkin purée, broth, smoked paprika, nutmeg, salt, and pepper. Simmer for 3–4 minutes
- Stir in the cream and Parmesan, then let the sauce simmer until slightly thickened, 3–4 minutes. Adjust consistency with reserved pasta water if needed.
- At this stage, you have two options. For a silky smooth sauce, blend with an immersion blender until creamy. For a more rustic sauce, skip blending.
- Toss the pasta with a splash of reserved water to loosen (if needed), then gently fold into the pumpkin sauce until well coated. Stir in half of the bacon.
- Serve topped with the remaining bacon, crispy sage/thyme, extra Parmesan, and black pepper.
Notes
Prep Tip: I like to cook the pasta while the sauce simmers so it’s ready to toss together seamlessly once the pasta’s done. If cooking ahead, toss pasta with a little olive oil (as mentioned) to prevent clumping and reserve pasta water separately to loosen the sauce if needed.
Texture Tip: Canned pumpkin purée can vary in thickness depending on the brand. Adjust the sauce consistency as needed with a little pasta water or extra cream to reach your desired texture.
For a vegetarian version: Skip the bacon and use plant-based or regular butter for sautéing the aromatics. The smoked paprika will help add depth. For the topping, swap the bacon crumbles for roasted and salted walnuts, pecans, or pumpkin seeds for a similar crunch.
For a dairy-free version: Do not blend the Parmesan into the sauce. Instead, keep it separate and let anyone who eats dairy add it as a topping at the end for extra cheesy flavor. Alternatively, if you prefer the cheesy flavor, swap the Parmesan in the sauce for nutritional yeast.
Make-Ahead & Storage: Sauce can be made 1–2 days ahead and stored in the fridge. Reheat gently with a splash of broth or cream. Leftover pasta keeps up to 3 days; reheat with a little liquid. Sauce alone can be frozen up to 2 months—thaw overnight and reheat before tossing with fresh pasta. plash of broth or cream.
- Prep Time: 10
- Cook Time: 20–25 minutes
- Category: main, pasta
- Method: stove top
- Cuisine: italian american
Nutrition
- Serving Size: 2 ounces of pasta with sauce
- Calories: 317
- Sugar: 2.3 g
- Sodium: 414.1 mg
- Fat: 7.6 g
- Saturated Fat: 1.8 g
- Carbohydrates: 51.3 g
- Fiber: 4.1 g
- Protein: 11.3 g
- Cholesterol: 81.9 mg
I tried the dairy-free version and topped with Parmesan cheese for my kids! We used the same Delallo Pappardelle noodles (gf of course) and everyone loved it!
I’m so glad the dairy-free version worked well for you and that the whole family enjoyed it! The dairy-free option is definitely just as good. That said, if you do want a more cheesy flavor (like the original), try adding a little nutritional yeast instead of Parmesan to keep it dairy-free.