Save on Pinterest

Creamy Pumpkin Tortellini

My kids love the creamy, rich sauce on these tortellinis so much but they don't even know pumpkin is inside. Use freshly grated Parmesan cheese for the best, nutty and delicious flavor. —Trisha Kruse, Eagle, Idaho
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 2 packages (9 ounces each) refrigerated cheese tortellini
  • 1 tablespoon butter
  • 3 tablespoons finely chopped onion
  • 1 cup canned pumpkin
  • Pinch ground nutmeg
  • 1 cup half-and-half cream
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon minced fresh parsley
  • Additional grated or shredded Parmesan, optional


  • Cook tortellini according to package directions; drain, reserving 1/2 cup cooking liquid. Meanwhile, in a large nonstick skillet, heat butter over medium heat. Add onion; cook and stir 1-2 minutes or until tender. Add pumpkin and nutmeg; cook and stir 1 minute. Stir in cream; bring to a boil. Reduce heat to medium-low; simmer, uncovered, 4-5 minutes or until thickened, stirring occasionally. Remove from heat; stir in cheese, salt and pepper.
  • Add tortellini; toss with sauce, adding enough reserved pasta water to coat pasta. Sprinkle with parsley and, if desired, additional cheese.
Nutrition Facts
1 cup: 363 calories, 14g fat (8g saturated fat), 65mg cholesterol, 610mg sodium, 45g carbohydrate (5g sugars, 3g fiber), 14g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
Average Rating:
  • Michelle
    Jan 5, 2020

    The recipe is very rich tasting and the sauce is smooth and a beautiful color. However, after finishing the recipe, I tasted the sauce and realized that it was too bland for us. I added some blue cheese, which I crumbled and mixed into the torellini and sauce. I didn't measure, as I was in a hurry to get dinner on the table, but I would guess that for the half recipe that I made, it was 2-3 ounces. The cheese added just the contrast and piquancy that the sauce needed to make it delicious enough to be worth the calories. Next time, I might add some sautéed sage and gruyere or the blue cheese again but put it at the same time as the parmesan so it would melt or at least soften.