Pumpkin Cacio e Pepe Recipe

I absolutely love how this Pumpkin Cacio e Pepe Recipe brings a cozy, comforting twist to a classic Italian favorite. The creamy pumpkin adds just the right hint of sweetness and richness without overpowering the peppery bite that cacio e pepe is known for. It’s an easy recipe that feels fancy enough for a special occasion but simple enough for a weeknight dinner.

When I first tried this, I was amazed at how the pumpkin puree blended seamlessly with the buttery cheese sauce, making each bite silky smooth and deeply satisfying. You’ll find that this Pumpkin Cacio e Pepe Recipe works wonders especially in the fall, but honestly, it’s a great way to sneak in some extra veggies any time of year!

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Ingredients You’ll Need

The magic of this Pumpkin Cacio e Pepe Recipe really comes from the balance of simple, quality ingredients. Each one complements the others, creating a sauce that’s rich and flavorful without needing any heavy cream.

• Pasta: I used campanelle because its ruffled edges hold the sauce perfectly, but any pasta you love will work.
• Olive Oil: Use good quality extra virgin olive oil for the base flavor in your sauce.
• Unsalted Butter: Adds richness; unsalted lets you control the seasoning better.
• Garlic: Freshly minced gives that fragrant punch that builds the sauce’s flavor.
• Black Pepper: Freshly cracked is essential here to get the authentic cacio e pepe kick.
• Pumpkin Puree: Not pumpkin pie filling – just pure pumpkin for that autumnal vibe and smooth texture.
• Nutmeg: Just a pinch adds warmth and depth to the pumpkin’s flavor.
• Parmesan Cheese: Finely grated for easy melting into the sauce.
• Pecorino Cheese: Provides a sharper, tangy note that balances the sweetness of the pumpkin.
• Parmesan Shavings: For garnish, adding that extra cheesy appeal on top.

Variations

I love playing around with this Pumpkin Cacio e Pepe Recipe to suit whatever mood I’m in or what’s available in my pantry. Don’t hesitate to customize — it’s all about making this dish your own!

• Adding White Wine: I once stirred in a splash of white wine just after toasting the garlic, and it added a lovely brightness that balanced the creaminess.
• Protein Boost: Sometimes I toss in crispy pancetta or sautéed mushrooms for an umami kick.
• Dairy-Free: For a dairy-free version, swap butter for olive oil and try nutritional yeast instead of cheese, though it won’t have quite the same melty texture.
• Change Up the Pasta: Swap campanelle for spaghetti or bucatini if you want a more traditional cacio e pepe feel.

How to Make Pumpkin Cacio e Pepe Recipe

Step 1: Cook the Pasta and Reserve Water

Bring a large pot of salted water to a boil and cook your pasta according to the package instructions. This step is crucial because you’ll be using the starchy pasta water to help form your sauce — so don’t forget to reserve at least 2 cups before draining your pasta! Trust me, that water is gold for a silky, smooth sauce.

Step 2: Toast Garlic and Black Pepper

While the pasta cooks, heat a large skillet over medium-low heat and add olive oil along with 2 tablespoons of butter. Once melted, stir in the minced garlic, a pinch of salt, and your freshly cracked black pepper. Toast everything together for about 1 to 2 minutes until the garlic is fragrant but not browned — this bloom of flavor is what makes the sauce come alive.

Step 3: Incorporate Pumpkin and Seasonings

Next, stir in your pumpkin puree until it’s fully combined with the garlicky butter mixture. Sprinkle in a pinch of freshly grated nutmeg – it’s subtle but adds a warm depth that complements the pumpkin beautifully. Then, pour in 1 cup of the reserved pasta water and add the remaining 2 tablespoons of butter.

Step 4: Toss Pasta and Add Cheese

Add the drained pasta directly into your sauce pan. Toss gently to coat all the noodles — this is where the magic happens! Reduce the heat to low, then gradually stir in your finely grated parmesan and pecorino cheese. Keep tossing until the cheese melts and the sauce thickens, clinging deliciously to each piece of pasta. If it feels too thick, add a splash more reserved pasta water until you get that perfect creamy consistency.

Step 5: Serve Immediately

Serve your Pumpkin Cacio e Pepe hot, topped with extra parmesan shavings and a generous crack of fresh black pepper. It’s best enjoyed right away to savor that creamy texture at its peak.

How to Serve Pumpkin Cacio e Pepe Recipe

Garnishes

I love topping this pasta with a sprinkle of extra parmesan shavings and an extra crack of fresh black pepper—it adds texture and that last bit of zing. Sometimes I also add toasted pumpkin seeds for a bit of crunch, which pairs surprisingly well.

Side Dishes

My family goes crazy for this dish alongside a crisp green salad with lemon vinaigrette to balance the richness. Roasted Brussels sprouts or garlic bread also make excellent companions that round out the meal nicely.

Creative Ways to Present

For special dinners, I serve the Pumpkin Cacio e Pepe in shallow pasta bowls and drizzle with truffle oil for an indulgent touch. Adding a sprinkle of fresh herbs like sage or thyme also gives it a beautiful seasonal flair.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Because the sauce is cheese and pumpkin-based, it thickens quite a bit when chilled, so don’t worry if it looks a little dense initially.

Freezing

I’ve found freezing this dish isn’t ideal due to the creamy cheese sauce; it tends to separate upon thawing. Instead, I recommend making it fresh when you can for the best texture and flavor.

Reheating

To reheat, gently warm leftovers in a skillet over low heat, adding a splash of water or broth to loosen the sauce. Stir carefully until warmed through—microwaving can make the cheese clump or the sauce grainy.

FAQs

Final Thoughts

This Pumpkin Cacio e Pepe Recipe is one of those dishes that I keep coming back to because it’s simple, cozy, and just a little unexpected. I love how it transforms everyday ingredients into something truly special, and I know you’ll enjoy making—and eating—it just as much as I do. Give it a try next time you want to warm up with a comforting bowl of pasta that’s balanced, flavorful, and oh-so-satisfying!

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