A fun way to use pumpkin — that’s not pie! This is a quick and easy weeknight meal that will have you feeling downright autumnal.

Pasta Shells With Savory Pumpkin Sauce


  • ¼ C butter
  • 3 scallions, minced
  • 2 T minced garlic
  • 1 15-oz can 100% pumpkin puree
  • ¾ C milk
  • ½ C water**
  • ½ t kosher salt
  • ½ t cumin
  • ½ t ground white pepper
  • ¼ t allspice
  • ½ C parsley
Pumpkin Shells


Melt butter in a large skillet over medium heat; cook and stir scallions and garlic about 3 minutes, until tender. Reduce heat, stir in pumpkin puree; stir and cook for 2 minutes.

Mix milk, salt, cumin, white pepper, and allspice into pumpkin mixture. Use up to ½ C water** to thin sauce to your taste. Simmer over low heat until heated through, about 5 minutes. Remove from heat and stir in parsley.

Cook small pasta (small macaroni shells, ronzini, etc.) according to directions, drain, and stir into the pumpkin pasta sauce.

** Option: Top with breadcrumbs and gruyere cheese. Place under the broiler until top is nice and bubbly. Enjoy!


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