Pumpkin Sage Bucatini Pie

Pumpkin Sage Bucatini Pie

Two things I learned last year:  I love bucatini, and I love this pumpkin pasta.  Bucatini is one of my favorite ingredients because of its unusual shape, and the way the top and sides get nice and crusty in a spring form pan –it’s unparalleled.  If you can’t find bucatini at the store, you can order it here.

Now add the most quintessential fall flavors (pumpkin and sage), throw in some cream cheese because of course.  Cream cheese is rich, but I always use reduced fat, and I thin it out with some milk.  You get the luxuriousness of a cream sauce, but it’s lightened up quite a bit. b.JPG

Sage has got to be one of my favorite herbs of all, and it’s definitely my favorite fall herb.  The velvety texture is almost seductive, and the woody flavor smells and tastes exactly like the change of seasons.

Like most baked pastas, I prepare the whole thing in advance, refrigerate it overnight, and bake it the next day.  If you do this, add 5-10 minutes to the covered cooking time to bring the pasta up to room temperature.

This is a perfect first day of fall dinner…can’t you smell it now? 


Total Time:  90 minutes

Serves:  8

Difficulty Level:  Easy



1 pound bucatini, cooked and drained

1 can pumpkin pureec.JPG

16 ounces (2 blocks) reduced fat cream cheese, at room temperature

2 room temperature eggs

1 cup grated parmesan cheese, divided

1 teaspoon ground nutmeg

1 teaspoon salt

½ teaspoon white pepper

4 tablespoons freshly chopped sage

2 tablespoons butter

½ – 1 ½ cups milk, as needed

½ cup plain panko breadcrumbs

Dried parsley (optional)



  1. Preheat the oven to 400 degrees Fahrenheit. Prepare a 9 inch spring form pan by securing it and coating the inside with cooking spray.  Put the spring form pan on a half-size sheet pan to keep it stable.  Set aside.
  2. Add the cooked and drained bucatini, pumpkin puree, and cream cheese to a large bowl. Toss together until the ingredients have started to incorporate and the pasta has helped loosen the cheese and also started to cool.
  3. Add the 2 eggs, ½ the parmesan cheese, nutmeg, cinnamon, salt, and pepper. Toss to combine.
  4. Meanwhile, heat up the butter in a small saucepan over medium heat. When it’s melted, add the sage and cook until fragrant, about 3-4 minutes.
  5. Add the sage to the pasta and toss.
  6. Add milk, ½ to 1 ½ cups as need to bring the pasta to a saucy consistency.
  7. When the pasta mixture has come to a loose consistency, carefully add it to the spring form pan. Smooth it out.
  8. Mix together the remaining parmesan cheese, panko breadcrumbs, and dried parsley. Sprinkle the mixture evenly over the top of the pasta, not forgetting the edges (it makes a great crust).
  9. Cover tightly with aluminum foil, and bake at 400 degrees Fahrenheit for 40 minutes.
  10. Uncover, and bake for an additional 15 minutes, or until the top is golden brown.
  11. Remove from the oven, and allow to cool for 15 minutes before serving.