3-Ingredient Creamy Pumpkin Pasta
['1 pound whole wheat short pasta (such as penne, rigatoni, fusilli, or shells)', '1 teaspoon kosher salt, divided, plus more', '1 1/4 cups heavy cream', '3/4 cup pure pumpkin purée', '3/4 teaspoon freshly ground black pepper', 'divided', 'plus more']
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid.
Meanwhile, bring cream to a simmer in a large skillet over medium-high heat and cook, stirring occasionally, until reduced by half, about 4 minutes. Whisk in pumpkin purée; season with 1/2 tsp. salt and 1/2 tsp. pepper.
Add pasta and 1 cup reserved pasta cooking liquid to skillet and cook, tossing to coat, until sauce has reduced, 3–4 minutes. Season with remaining 1/2 tsp. salt and 1/4 tsp pepper. Top with freshly ground pepper before serving.
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