Creamy Pumpkin Tortellini Recipe

If you’ve been making plenty of pumpkin bread and find yourself with leftover pumpkin purée, this Creamy Pumpkin Tortellini is a perfect way to use it. The dish bakes tender pockets of tortellini in a silky pumpkin-cream sauce seasoned with warm spices and fresh sage. It comes together quickly—most of the work is stovetop, then a short bake in the oven—and the result is comforting, flavorful, and ideal for cool evenings.

The sauce is rich but balanced: heavy cream and a bit of chicken broth keep the texture smooth while canned pumpkin gives a subtle earthiness and natural sweetness. Fresh sage and a pinch of warming spices—nutmeg and allspice—elevate the flavor so this simple pasta feels special. The whole skillet can be assembled on the stovetop and finished in the oven for golden, bubbling cheese on top.

This Creamy Pumpkin Tortellini recipe is approachable enough for a weeknight but impressive enough for guests. Use store-bought fresh tortellini for speed, and pair the dish with crusty bread or a green salad to round out the meal.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large shallot, halved and thinly sliced
• 3 cloves garlic, minced
• 1/4 cup minced fresh sage leaves, divided (about 4 tablespoons)
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup dry white wine (or substitute 1/2 cup low-sodium chicken broth plus 1/2 teaspoon lemon juice)
• 1 cup heavy cream
• 1 cup canned pumpkin purée (not pumpkin pie filling)
• 1/2 cup low-sodium chicken broth
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 18 ounces fresh tortellini (store-bought)
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese

Step-by-step

Step one: Preheat the oven

Preheat your oven to 375°F (190°C). Use an oven-safe skillet for the whole recipe so you can move directly from stovetop to oven.

Step two: Sauté aromatics

Heat the olive oil in a large oven-safe skillet over medium heat. Add the sliced shallot, minced garlic, 2 tablespoons of the minced sage, and the crushed red pepper flakes. Cook, stirring frequently, until the shallot is softened and fragrant but not browned—take care not to burn the garlic.

Step three: Build the sauce

Pour in the white wine and stir, letting it reduce by about half (roughly 2–3 minutes). Add the heavy cream, canned pumpkin, chicken broth, kosher salt, black pepper, cayenne, allspice, and nutmeg. Whisk until the sauce is smooth and combined, then bring it to a gentle simmer.

Step four: Add the tortellini

When the sauce reaches a simmer, remove the skillet from the heat and stir in the fresh tortellini. Gently toss to coat the pasta, then spread the tortellini into an even layer in the skillet.

Step five: Add cheese and sage

Scatter the grated Parmesan and shredded mozzarella evenly over the tortellini, then sprinkle the remaining minced sage on top.

Step six: Bake and serve

Place the skillet in the preheated oven and bake until the tortellini are tender and the cheese on top is melted and golden, about 10–12 minutes. Remove from the oven, allow to cool for a couple of minutes, then serve immediately.

Recipe FAQs

If you try this Creamy Pumpkin Tortellini, I’d love to hear how it turned out—leave a comment with your notes and any tweaks you made.

Looking for more cozy pasta ideas?

Try other comforting bakes like creamy sausage rigatoni, baked stuffed shells, or skillet-style pasta for similar weeknight-friendly meals.