Creamy Pumpkin Cacio e Pepe Pasta & Pumpkin Burrata Baked Ziti – Cozy Fall Comfort Food

If there’s one ingredient that captures the essence of fall, it’s pumpkin. Creamy, naturally sweet, and full of warmth — it transforms everyday dishes into something special. Today, I’m sharing not one, but two irresistible ways to enjoy it: a silky Pumpkin Cacio e Pepe Pasta and a comforting Pumpkin Burrata Baked Ziti.

Both are creamy, cheesy, and packed with cozy autumn flavors — yet surprisingly easy to make at home. The first is a quick stovetop pasta perfect for busy weeknights, while the second is a bubbling, oven-baked crowd-pleaser ideal for Sunday dinners. Whether you’re cooking for yourself or feeding a family, these two recipes will make your kitchen smell like fall comfort heaven.

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Ingredients

For Pumpkin Cacio e Pepe Pasta (serves 2–3)

• 8 oz (225 g) spaghetti or bucatini

• ¾ cup pumpkin puree

• ½ cup finely grated Pecorino Romano cheese

• ½ cup finely grated Parmesan cheese

• 2 tablespoons unsalted butter

• 1 teaspoon freshly ground black pepper (adjust to taste)

• ½ teaspoon salt

• ¼ cup reserved pasta water (add more if needed)

• Optional garnish: extra Parmesan and cracked pepper

For Pumpkin Burrata Baked Ziti (serves 4–6)

• 12 oz (340 g) ziti or penne pasta

• ½ cups pumpkin puree

•  cup ricotta cheese

•  cup shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• 2 burrata balls (about 4 oz each)

• 1 tablespoon olive oil

• 2 garlic cloves, minced

• 1 teaspoon dried thyme or sage

• ½ teaspoon chili flakes (optional)

• Salt and pepper to taste

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Step-by-Step Instructions

Pumpkin Cacio e Pepe Pasta

1. Cook the pasta:
   Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Reserve about ½ cup of pasta water before draining.

2. Toast the pepper:
   In a large skillet over medium heat, melt the butter. Add freshly ground black pepper and let it toast for 30 seconds to release its aroma.

3. Make the pumpkin sauce:
   Stir in pumpkin puree and a splash of pasta water. Whisk until smooth and creamy.

4. Add cheese:
   Lower the heat, then stir in grated Pecorino and Parmesan. Whisk continuously until the sauce thickens and becomes velvety. Add a bit more pasta water if it’s too thick.

5. Combine with pasta:
   Toss the cooked spaghetti directly into the sauce. Mix until every strand is coated with golden pumpkin cream.

6. Serve:
   Plate immediately and finish with extra Parmesan and cracked black pepper.

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Pumpkin Burrata Baked Ziti

1. Preheat the oven:
   Set oven to 375°F (190°C). Lightly grease a baking dish with olive oil.

2. Cook the pasta:
   Boil ziti in salted water until just al dente. Drain and set aside.

3. Prepare the sauce:
   In a skillet, heat olive oil and sauté garlic until fragrant (about 30 seconds). Stir in pumpkin puree, ricotta, Parmesan, thyme, salt, pepper, and chili flakes if using. Add ½ cup of pasta water to thin the sauce slightly.

4. Assemble the bake:
   Toss the cooked ziti in the pumpkin sauce until evenly coated. Transfer half the mixture to the baking dish, sprinkle with mozzarella, add the remaining ziti, and top with more mozzarella.

5. Bake:
   Bake uncovered for 20–25 minutes until the cheese is bubbling and golden on top.

6. Add burrata:
   Once out of the oven, tear the burrata balls over the hot pasta and let the creamy centers melt into the dish. Serve warm.

Tips & Variations

1. Make it spicier: Add a pinch of chili flakes or smoked paprika to the pumpkin sauce for a subtle kick.

2. Add greens: Toss in some sautéed spinach or kale for extra nutrients and color.

3. Use different cheeses: Swap Pecorino for aged cheddar or Gruyère for a deeper flavor.

4. Vegan version: Replace butter and cheese with olive oil and nutritional yeast for a dairy-free option.

5. Gluten-free twist: Use gluten-free pasta — the creamy sauce works beautifully with any texture.

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Storing & Reheating

• Refrigeration:
  Store leftovers in an airtight container in the fridge for up to 3 days.

• Freezing:
  Pumpkin Burrata Ziti can be frozen (before adding burrata) for up to 2 months. Defrost overnight in the fridge.

• Reheating:
  Warm on the stovetop with a splash of milk or water for Cacio e Pepe, or bake covered at 350°F (175°C) for 15–20 minutes for the Ziti until heated through and creamy again.

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FAQs

1. Can I make these ahead of time?
Yes! Both dishes reheat beautifully. Prepare the sauces ahead, refrigerate, and toss with fresh pasta just before serving.

2. Can I use canned pumpkin pie filling?
No — it contains sugar and spices. Use pure pumpkin puree only.

3. What pasta shapes work best?
For Cacio e Pepe, use long noodles like spaghetti or bucatini. For baked ziti, choose short, ridged pasta to hold the creamy sauce.

4. Can I add protein?
Absolutely. Add grilled chicken or roasted chickpeas for extra protein without overpowering the pumpkin flavor.

5. How do I keep the sauce from getting grainy?
Always lower the heat before adding cheese and whisk constantly to maintain a smooth, creamy texture.

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Nutritional Information (per serving – average)

(Values are approximate and may vary based on ingredients.)

If you love creamy, cheesy comfort food with a seasonal twist, these pumpkin pasta recipes are sure to become your fall favorites. The Pumpkin Cacio e Pepe brings gourmet simplicity to your dinner table in under 30 minutes, while the Pumpkin Burrata Baked Ziti is rich, bubbly, and perfect for sharing.

Try one tonight — or both if you can’t decide! Don’t forget to leave a comment below telling me which version won your heart, and share this recipe with fellow pumpkin lovers. For more cozy seasonal dishes, check out my other easy homemade fall recipes on the blog.