Instant Pot Pumpkin Pasta Bake: Creamy Fall Dinner

Instant Pot Pumpkin Pasta Bake gives you a creamy, golden dinner that feels like fall comfort in minutes. It solves soggy, bland bakes that leave you waiting for flavor. I’ve burned the sauce twice and learned the perfect timing after dozens of trials. The sweet pumpkin scent fills the kitchen while the cheese bubbles into a crisp, caramelized top. For a bright side dish, see my Fall Harvest Pasta Salad for a fresh contrast. Jump to the recipe card or keep reading for my best tips. You might also love my Fall Harvest Pasta Salad.

Why You'll Love This Instant Pot Pumpkin Pasta Bake: Creamy Fall Dinner

• Pumpkin adds natural sweetness without extra sugar
• Instant Pot cuts cooking time by half compared to stovetop
• Cheese crust forms a satisfying caramelized crunch
• Sage and nutmeg give a warm, autumnal flavor depth

Ingredients for Instant Pot Pumpkin Pasta Bake: Creamy Fall Dinner

Exact amounts are in the printable recipe card below — here's what you'll need at a glance.

Main Ingredients

• 12 oz penne pasta
• 1 cup pumpkin puree
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup heavy cream
• 2 cups low‑sodium chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried sage
• 1 tbsp olive oil

Seasonings & Flavors

• 1/2 tsp ground nutmeg
• 1/4 tsp red pepper flakes

Optional Toppings

• (Optional) 1/2 cup breadcrumbs
• (Optional) Extra grated Parmesan
• (Optional) Chopped fresh parsley

Ingredient Notes

• Pumpkin puree: Provides moisture and natural sweetness; avoid canned pie filling which adds sugar.
• Pasta: Use short shapes; they hold sauce better. Undercook by 1 minute to prevent mushiness.
• Heavy cream: Creates a rich, velvety sauce; low‑fat versions thin out and may separate.
• Cheeses: Mix mozzarella for melt and Parmesan for flavor; over‑browning indicates too high oven heat.
• Chicken broth: Adds savory depth; using water can make the dish flat.

How to Make Instant Pot Pumpkin Pasta Bake: Creamy Fall Dinner Step by Step

Prep Pasta

Add pasta, broth, olive oil, salt, and pepper to the Instant Pot. Stir to coat. Set to high pressure for 4 minutes; quick‑release to avoid overcooking.

Make Pumpkin Sauce

Switch to sauté mode. Stir in pumpkin puree, heavy cream, sage, nutmeg, and red pepper flakes. Simmer 5 minutes until thick, scraping the bottom to prevent scorching.

Combine & Transfer

Turn off heat. Mix cooked pasta into the sauce. Transfer everything to a greased 9‑inch baking dish. Sprinkle mozzarella and Parmesan evenly.

Bake