When pumpkin season arrives, don't limit your pumpkin recipe repertoire to sweets only.
Pumpkin Cream Pasta with Bratwurst is a delicious way to bring pumpkin to the dinner table in a deliciously savory way!
I love pumpkins! I always have. Their bright orange color has always evoked happiness in my heart, which is probably why orange is (and has always been), my favorite color.
**Please Note - The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making pumpkin cream pasta with bratwurst is available at the end of this post. OR you can hit the "jump to recipe" button (found above) to be taken directly to the recipe.
This recipe was originally shared in 2016. This post has been updated with additional information, including a recipe card, but the recipe itself has remained unchanged.
The ingredient list:
**Note - The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
Kitchen tools and equipment needed:
- pasta pot
- colander (optional)
- small bowl (for reserving pasta cooking liquid)
- large skillet
- chef's knife
- cutting board
- garlic press (optional)
- nutmeg grater
- cheese grater
- can opener
- wooden spoon
- 4-quart casserole dish
My love of pumpkins:
Naturally, because I love pumpkins and the color orange as much as I do, you most likely already know that Autumn is my favorite time of year and the one I wait for, beyond all else.
It only stands to reason then, for me, pumpkin season is a pretty big deal in my kitchen, and in and around my pumpkin-themed decorated home.
Why this recipe works:
Pumpkin Cream Pasta with Bratwurst is super easy to make.
Cooked and drained rigatoni (or favorite pasta of your choice) is bathed in a thick, creamy blanket of canned pumpkin purée, pre-cooked bratwurst, and a touch of sweet cream cheese.
The pumpkin cream sauce is made even tastier with the addition of freshly grated nutmeg, and a delicious (yet unexpected) pinch of spicy and fragrant ground allspice.
Can this dish be frozen?
Cool the dish completely after cooking and then store the pasta in air-tight freezer containers for up to 4 months.
How long with this dish keep in the refrigerator?
If stored in an air-tight container, this pumpkin pasta will keep for up to 5 days in the refrigerator.
How to make pumpkin cream pasta with bratwurst:
- Cook 1 pound of rigatoni according to package directions.
- While the pasta is cooking, brown 1 pound of bratwurst.
- In a large skillet along with 1 chopped onion and 2 cloves minced garlic.
- Stir in 1 can pure pumpkin puree, and 4 ounces cream cheese.
- *Note - To remove the sausage from the casings, squeeze the meat from one end of the sausage casing out the other end, and into the skillet.
- Stir the pumpkin and cream cheese in with the browned bratwurst until creamy.
- Add freshly grated nutmeg, allspice, salt and pepper.
- Add the cooked and drained rigatoni to the pumpkin cream sauce along with 1 cup of the pasta cooking liquid.
- Stir well to combine.
- Spoon the pasta into a 3-quart casserole dish, top with grated Parmesan cheese, cover, and bake in a preheated oven for 30 minutes.
- Uncover and bake for an additional 5-10 minutes.
Additional pumpkin recipes:
Bean Soup with Pumpkin and Zucchini from Feeding Big
Chocolate and Pumpkin Cheesecake Bars from A Day in the Life on the Farm.
Chocolate Hazelnut Swirl Pumpkin Muffins from Love and Confections.
Gluten Free Pumpkin Pizza from Gluten Free Crumbley.
Kadu Bouranee from Culinary Adventures with Camilla.
Maple Pumpkin Butter from Cooking With Carlee.
Pumpkin Bread Rolls from Making Miracles.
Pumpkin Cornbread from A Kitchen Hoor's Adventures.
Pumpkin Crepes from The Redhead Baker.
Pumpkin Milkshake from Cindy's Recipes and Writings.
Pumpkin Waffles with Pumpkin Praline Topping from Grumpy's Honeybunch.
Pumpkin Whoopie Pies from The Freshman Cook.
Slow Cooker Pumpkin Chili from Palatable Pastime.
Whipped Pumpkin Spice Honey Butter from Family Around The Table
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today's pumpkin cream pasta with bratwurst.
If you've made this recipe, or are excited to make this recipe, I'd appreciate it if you'd take a moment to leave it a star rating in the recipe card, along with a comment if you're so inclined. I thank you most sincerely! 🙂
Pumpkin Cream Pasta with Bratwurst
- Preheat oven to 350 degrees
- 1 pound rigatoni cooked (according to package directions), and drained (making sure to reserve 1 cup of the pasta cooking liquid).
- 1 tablespoon canola oil
- 1 pound bratwurst removed from the casings
- 1 medium sweet onion chopped
- 2 cloves garlic minced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 can 15 ounces pumpkin purée (not pumpkin pie mix)
- 4 ounces cream cheese
- pinch freshly grated nutmeg
- ⅛ teaspoon ground allspice
- ¼ cup grated Parmesan cheese
- Cook the pasta according to the package directions. Drain, and keep warm, reserving 1 cup of cooking liquid.
- In a large skillet over medium/high heat, brown the sausage in the canola oil, breaking up the sausage with a wooden spoon as it browns.
- Add the onion and garlic and cook until the sausage is no longer pink.
- Stir the pumpkin purée, cream cheese, nutmeg, allspice, salt and pepper into the sausage until well blended.
- Add the drained pasta into the sausage mixture along with 1 cup of the reserved pasta cooking liquid. Stir well to combine.
- Spoon the pasta into a 3 quart baking dish that has been sprayed with cooking spray.
- Sprinkle the Parmesan cheese evenly over the pasta.
- Cover the dish and bake in a preheated 350 degree oven for 30 minutes.
- Uncover the dish a continue baking for an additional 5-10 minutes.
- Serve hot.
3 quart covered casserole dish
pasta cooking pot
microplane (for grating nutmeg)
I sincerely hope you've enjoyed today's savory pumpkin pasta dish as much as I've enjoyed bringing it to you!