Pumpkin season gets deliciously savory with this creamy, crave-worthy gluten-free pasta

September has officially arrived, which means one thing: it’s pumpkin season! Yes, we know pumpkin gets a little carried away this time of year. Pumpkin coffee, pumpkin muffins, pumpkin everything. But before you roll your eyes at yet another pumpkin recipe, hear us out.

This Creamy Pumpkin Sage Gluten-Free Fusilli with Crispy Prosciutto is pumpkin in its savory era—and honestly, we’re here for it. Creamy pumpkin sauce gets a boost of flavor from shallot, garlic, fresh sage, thyme, maple syrup, nutmeg, Parmesan, and a bright squeeze of lemon. Then we pile on crispy prosciutto, fried sage leaves, and toasted pumpkin seeds for plenty of salty crunch.

Even better, the pumpkin sauce gets an extra boost from BareOrganics Pumpkin Protein Powder, making this more than just another pretty bowl of orange pasta. The recipe serves six and is gluten-free, egg-free, nut-free, soy-free, and refined sugar-free, with an easy dairy-free option.

Why You’ll Love This Pumpkin Pasta

Creamy, savory, and packed with fall flavor, with crispy prosciutto and sage in every bite.

This isn’t pumpkin pasta that’s trying to taste like dessert. Instead, pumpkin brings a naturally creamy texture and subtle earthy sweetness to a savory sauce that’s balanced with garlic, herbs, Parmesan, lemon, and just a touch of maple syrup.

And then there are the toppings. Crispy prosciutto + crispy sage + crunchy pumpkin seeds create the kind of texture combination that makes you want to go back for “just one more bite.”

September Means Pumpkin Season

Let’s be honest: September is officially the beginning of everything pumpkin.

While pumpkin may have a reputation for showing up exclusively in sweet treats, it’s surprisingly wonderful in savory recipes. Its creamy texture makes it an excellent base for pasta sauce, while its mild flavor pairs beautifully with garlic, sage, thyme, Parmesan, and warm spices.

This recipe is also a great way to ease into fall. You get all those cozy autumn flavors without committing to a heavy casserole or spending hours in the kitchen.

In other words, it’s pumpkin season, but let’s keep things interesting.

What Makes This Pumpkin Pasta Special?

There are a few ingredients that take this pasta from basic pumpkin sauce to something genuinely special.

Pumpkin puree

Canned pumpkin puree creates the creamy foundation of the sauce. Make sure you’re using plain pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.

Pumpkin protein powder

BareOrganics Pumpkin Protein Powder is stirred directly into the sauce, adding another pumpkin element while fitting naturally into the recipe. Not to mention bumping up the protein!

Fresh sage

Sage does double duty here. Some is finely chopped and cooked into the sauce, while whole sage leaves are crisped in olive oil for a beautiful garnish.

Crispy prosciutto

Thinly sliced prosciutto is baked until golden and crisp, then broken into pieces and folded into the pasta and sprinkled over the top. The salty crunch is a fantastic contrast to the creamy pumpkin sauce. 

Lemon juice

A tablespoon of fresh lemon juice might seem like a small addition, but it makes a big difference. The acidity cuts through the richness of the sauce and keeps the finished pasta tasting fresh rather than heavy.

What You’ll Need

• Fresh sage
• Olive oil
• Prosciutto
• Gluten-free fusilli
• Unsalted butter
• Shallot
• Garlic
• Pumpkin puree
• Gluten-free chicken or vegetable broth
• Heavy cream or dairy-free cream alternative
• BareOrganics Pumpkin Protein Powder
• Parmesan cheese
• Fresh thyme
• Maple syrup
• Nutmeg
• Fresh lemon juice
• Pumpkin seeds

The recipe is designed to be gluten-free, egg-free, nut-free, soy-free, and refined sugar-free, with dairy-free substitutions available.

How to Make Creamy Pumpkin Sage Fusilli

1. Make the crispy sage

Heat olive oil in a small skillet over medium heat. Add the sage leaves and cook briefly on each side until crisp.

Transfer them to a paper towel-lined plate and set aside. These delicate leaves will become one of the prettiest—and most flavorful—finishing touches on the pasta.

2. Crisp the prosciutto

Arrange the prosciutto in a single layer on a parchment-lined baking sheet. A light brushing of olive oil helps encourage extra browning.

Bake until the prosciutto is crisp and golden, then transfer it to paper towels to cool. Once cool, break it into large pieces.

3. Cook the gluten-free fusilli

Bring a large pot of salted water to a boil and cook the gluten-free fusilli according to the package directions until al dente.

Before draining, reserve 1 cup of the pasta cooking water. Don’t skip this step! That starchy water will help turn the pumpkin sauce into a silky coating for the pasta.

4. Build the pumpkin sauce

Heat olive oil and butter in a large skillet or Dutch oven. Add the minced shallot and cook until softened, then add the garlic.

Stir in the pumpkin puree and cook for two minutes. Add the broth, cream, pumpkin protein powder, chopped sage, thyme, maple syrup, salt, pepper, and nutmeg.

5. Simmer until creamy

Reduce the heat and let the sauce simmer for 5 to 7 minutes, stirring frequently, until smooth and slightly thickened.

Remove the pan from the heat and stir in the Parmesan and fresh lemon juice.

6. Toss with the pasta

Add the cooked fusilli to the pumpkin sauce and gently toss until completely coated.

Don’t forget to save some pasta water! Gradually add reserved pasta water until the sauce reaches a silky consistency that clings to every twist and curve of the fusilli.

7. Add the crispy prosciutto

Stir half of the crispy prosciutto into the pasta, saving the remaining pieces for the top. Taste and adjust the seasoning if needed.

8. Add all the good stuff

Transfer the pasta to shallow bowls or a large serving platter. Top with crispy sage, the remaining prosciutto, toasted pumpkin seeds, plenty of freshly cracked black pepper, and a drizzle of olive oil.

Tips for the Best Pumpkin Pasta

Use pumpkin puree, not pumpkin pie filling

This is worth repeating. Pumpkin puree gives you the neutral, savory-friendly pumpkin flavor you want. Pumpkin pie filling is sweetened and seasoned for baking.

Don’t skip the pasta water

Gluten-free pasta can sometimes benefit even more from a little extra help with sauce consistency. Add the reserved water gradually until the sauce looks glossy and coats the fusilli.

Cook the sage quickly

Fresh sage leaves crisp up very quickly in hot oil. Keep an eye on them so they become crisp without burning.

Get the prosciutto really crisp

Let the prosciutto cool before breaking it into pieces. It will continue to firm up as it cools, giving you those irresistible crunchy pieces throughout the pasta.

Add the lemon at the end

Stirring the fresh lemon juice into the sauce after removing it from the heat keeps the flavor bright and helps balance the creamy pumpkin and Parmesan.

How to Make This Pumpkin Pasta Dairy-Free

It’s easy to make this recipe dairy-free. Use your favorite unsweetened dairy-free cream alternative in place of the heavy cream and a dairy-free butter alternative in place of the butter.

You’ll also need to use a dairy-free Parmesan alternative or omit the Parmesan. 

Because prosciutto is part of the recipe, be sure to check labels if you’re cooking for guests with specific dietary restrictions.

Can You Make Pumpkin Pasta Ahead?

This pasta is best served shortly after it’s made, when the sauce is silky and the prosciutto and sage are crisp.

However, you can save yourself some last-minute work by preparing the crispy prosciutto and sage ahead of time. Store them separately and add them just before serving so they maintain their crunch.

What to Serve with Pumpkin Pasta

This pasta is hearty enough to be the main event. For a complete fall dinner, pair it with a simple green salad dressed with lemon vinaigrette or roasted vegetables.

A crisp salad is particularly nice here because its fresh, acidic flavors balance the creamy pasta.

If you’re serving this for a dinner party, spoon the fusilli onto a large platter and pile the crispy sage, prosciutto, and pumpkin seeds over the top. It’s an easy way to make the dish feel restaurant-worthy without any complicated plating.

Frequently Asked Questions

The Last Bite

September may be the official start of pumpkin everything, but this is the kind of pumpkin recipe we’re happy to make all season long.

Creamy pumpkin sauce, gluten-free fusilli, savory Parmesan, fresh sage, crispy prosciutto, and crunchy pumpkin seeds come together for a pasta dish that’s cozy without being heavy and festive without being fussy.

So go ahead and embrace pumpkin season. Just promise us you’ll try it in its savory era first.

Not Enough Pumpkin for you yet? Try:

Gluten and Dairy Free Creamy Pumpkin Mac and “Cheese”

Peach and Pumpkin Pie

Turkey Pumpkin Chili

Gluten Free Easy Pumpkin Soup Recipe

Creamy Pumpkin Risotto with Pumpkin Seed Protein