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Fall Pumpkin Cacio e Pepe (Gluten-Free)

Fall Pumpkin Cacio e Pepe (Gluten-Free)



  • Kosher salt and freshly ground black pepper
  • 1 lb spaghetti (gluten-free)
  • 2 garlic cloves
  • 1 cup of Parmesan cheese
  • 1 ½ cups finely grated Pecorino-Romano, plus additional for serving
  • 3 Tbsp pumpkin puree
  • Dash of nutmeg


1. Fill a large pot with water, a sprinkle of salt and a tsp of olive oil to a boil. Add your pasta to the water and let it bubble until al dente. Place a large bowl under your strainer and strain your pasta, catching the pasta water in the bowl. THIS IS VERY IMPORTANT. The pasta water is one of the main ingredients! Reserve at least 2 cups of water and place to the side.
2. In a skillet, heat up 2 Tbsp of butter and ad 2 cloves of garlic. Simmer on low for a few minutes to release the flavors. Add pumpkin to the skillet and mix. Add ½ cup of the pasta water to the mixture and stir until smooth.
3. In a separate bowl, add 1 cup of the cheese mixture and ½ cup of pasta water. Stir vigorously until it is a cheesy mixture. Add LOTS of pepper to this mixture and a few sprinkles of salt.
4. Add the ingredients to the pumpkin mixture and then dump your pasta in! Stir and make sure everything is coated with the mixture. If the sauce is too thick, add more pasta water!
5. When serving, be sure to top your dish with fresh cracked pepper and grated pecorino! Enjoy!
Recipe by Sarah Phillips of