Pumpkin Alfredo is the ultimate comfort food for fall. It combines the rich creaminess of classic Alfredo sauce with the earthy sweetness of pumpkin for a cozy, velvety pasta that feels indulgent yet light. Every bite is warm, buttery, and perfectly balanced with garlic, Parmesan, and a hint of nutmeg.
I first made this recipe one cool October evening when I had leftover pumpkin puree from baking. Mixing it into my Alfredo sauce was a happy experiment that turned out to be pure magic. The pumpkin adds natural creaminess, a subtle sweetness, and a beautiful golden color that makes this pasta both comforting and elegant.
Why You’ll Love This Recipe
- Creamy and cozy with a hint of pumpkin sweetness
- Easy to make in less than 30 minutes
- Perfect for fall or holiday dinners
- Pairs beautifully with chicken, shrimp, or roasted vegetables
- Feels indulgent but lighter than traditional Alfredo
Ingredients You’ll Need
- 12 oz (340 g) fettuccine or pasta of choice
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup (240 ml) pumpkin puree (not pumpkin pie filling)
- 1 cup (240 ml) heavy cream or half-and-half
- 3/4 cup (75 g) grated Parmesan cheese
- 1/4 teaspoon nutmeg
- Salt and black pepper to taste
- Fresh parsley for garnish
Optional Add-Ins
- 1/4 teaspoon crushed red pepper flakes for gentle heat
- 1/2 cup cooked chicken, shrimp, or bacon
- 1 teaspoon fresh sage or thyme for extra flavor
Step-by-Step Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of the cooking water, then drain the pasta.
Step 2: Make the Sauce Base
In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant but not browned.
Step 3: Add Pumpkin and Cream
Whisk in pumpkin puree and cream. Stir until smooth and combined. Let it warm gently for about 2 minutes.
Step 4: Add Cheese and Seasonings
Stir in Parmesan, nutmeg, salt, and pepper. Continue to whisk until the sauce becomes creamy and thick. If it seems too thick, add a splash of reserved pasta water until you reach the desired consistency.
Step 5: Combine with Pasta
Add the cooked pasta directly into the sauce and toss to coat evenly. Simmer for 1 to 2 minutes so the pasta absorbs the flavor.
Step 6: Serve
Serve immediately, topped with extra Parmesan and fresh parsley. Add your favorite protein or roasted vegetables if desired.
Chef’s Tips for Perfect Pumpkin Alfredo
- Use real pumpkin puree, not pumpkin pie filling
- Add the cheese slowly to avoid clumping
- Don’t boil the sauce once the cream is added, or it may separate
- Adjust thickness with pasta water as needed
- A little nutmeg or sage enhances the pumpkin flavor beautifully
Variations and Substitutions
- Lighten it up with milk or unsweetened almond milk instead of cream
- Make it vegan with coconut milk and nutritional yeast instead of Parmesan
- Add spinach or kale for extra greens
- Use butternut squash puree instead of pumpkin for a slightly sweeter version
- Add crispy pancetta or mushrooms for texture and umami flavor
Serving Suggestions
Pumpkin Alfredo pairs perfectly with fall favorites like:
- Grilled chicken or seared shrimp
- Roasted Brussels sprouts or asparagus
- Garlic bread or crusty baguette
- A crisp green salad with lemon vinaigrette
- White wine such as Chardonnay or Pinot Grigio
Common Mistakes to Avoid
- Using pumpkin pie filling instead of puree
- Overheating the sauce, which can cause curdling
- Adding cheese all at once instead of gradually
- Skipping the pasta water, which helps the sauce cling better
- Overcooking the pasta, as it will continue to soften in the sauce
Storage and Make-Ahead Tips
- Store leftovers in an airtight container in the fridge for up to 3 days
- Reheat gently on the stove with a splash of milk or cream to loosen the sauce
- Not recommended for freezing, as cream sauces can separate
- Make the sauce ahead and cook pasta fresh for best texture
Nutrition Facts (per serving, approx.)
- Calories: 420
- Protein: 13 g
- Fat: 22 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Sugar: 4 g
- Calcium: 25% DV
Creamy, Comforting, and Perfect for Fall
Pumpkin Alfredo is cozy, rich, and just the right amount of indulgent. The pumpkin gives the sauce a velvety texture and natural sweetness that pairs beautifully with Parmesan and garlic. It is a dish that feels fancy but is incredibly easy to make.
Whether you serve it for a weeknight dinner or a special fall gathering, this creamy pasta will make everyone fall in love with pumpkin all over again.
Pumpkin Alfredo
Equipment
- Large Pot for boiling pasta
- Colander to drain pasta
- Large skillet for sauce
- Whisk to blend sauce
- Wooden Spoon or Tongs to toss pasta
- Measuring cups and spoons
Ingredients
- 12 oz fettuccine or pasta of choice (340 g)
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 cup pumpkin puree (not pie filling)
- 1 cup heavy cream or half-and-half
- 0.75 cup grated Parmesan cheese (75 g)
- 0.25 tsp nutmeg
- Salt and black pepper, to taste
- Fresh parsley, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of the cooking water, then drain the pasta.
- In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant but not browned.
- Whisk in pumpkin puree and cream. Stir until smooth and combined. Let it warm gently for about 2 minutes.
- Stir in Parmesan, nutmeg, salt, and pepper. Continue to whisk until the sauce becomes creamy and thick. If it seems too thick, add a splash of reserved pasta water until you reach the desired consistency.
- Add the cooked pasta directly into the sauce and toss to coat evenly. Simmer for 1 to 2 minutes so the pasta absorbs the flavor.
- Serve immediately, topped with extra Parmesan and fresh parsley. Add your favorite protein or roasted vegetables if desired.
