The fall season is always accompanied by loads of pumpkin-infused recipes, and this year is no different.
TikToker Jamie Milne (@everything_delish) is sharing a pumpkin alla vodka recipe that serves four people. It’s like a warm, cozy hug, but in food form!
“My toxic trait is that when it comes September 1st, I’m already making pumpkin-inspired recipes like my pumpkin alla vodka that is the perfect fall dish,” said Jamie.
“I like to think of this recipe as a twist on my favorite, which is spicy vodka pasta, and by adding the pumpkin puree, it makes the pasta sauce so creamy and nutty…” she continued.
If you’re already getting into all things fall like Jamie is, then this one’s for you. Let’s get into how to make pumpkin alla vodka!
Before making the sauce, cook a package of paccheri pasta according to the instructions on the box. You can find paccheri at any grocery store.
While the noodles are boiling in a pot, start the sauce by dicing up one white onion and mincing a clove of garlic.
You can also wait for the noodles to finish cooking before preparing the sauce if that’s what you’re comfortable with.
Sauté the onions and garlic with two tablespoons of olive oil in a pan. Add a teaspoon of chili flakes and two tablespoons of tomato paste, then combine everything together.

Next, deglaze the pan with a quarter cup of vodka. Stir in one cup of pumpkin puree and mix well. When it comes to pumpkin puree, there’s no need to be picky. Store-bought is just fine!
Afterward, pour a cup of heavy cream or milk in to give the sauce a creamier consistency. Sprinkle salt and pepper into the sauce. To level up your pasta game and really bring in the autumnal vibes, add a teaspoon of freshly grated nutmeg.
Finally, add your cooked pasta and coat it thoroughly with the rich, silky-smooth sauce. Garnish the pasta dish with a cup of shredded parmesan cheese, and enjoy!
If desired, you can top your pasta with crispy sage leaves for an extra fall feel. Simply fry some sage leaves in a pan greased with olive oil until they are crisp.
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