I love this recipe because it’s creamy, satisfying, and surprisingly easy to make. The pumpkin adds both flavor and a boost of nutrition, while the Parmesan gives it that classic Alfredo depth. It’s the perfect balance of savory and sweet, and I can have it ready in under 30 minutes. I also like that it’s elegant enough for guests but simple enough for a weeknight dinner.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
8 oz fettuccine or your favorite pasta 1 cup pumpkin puree (not pumpkin pie filling) 1 cup heavy cream 1/2 cup grated Parmesan cheese 2 tbsp unsalted butter 3 cloves garlic, minced 1/2 tsp nutmeg 1/2 tsp cinnamon Salt and pepper to taste Fresh parsley or sage, chopped for garnish Toasted pumpkin seeds for topping (optional)
Directions
I start by boiling a large pot of salted water and cooking my pasta according to the package directions until al dente. Before draining, I reserve about 1/2 cup of the pasta water, then set the cooked pasta aside.
In a large skillet over medium heat, I melt the butter, then add minced garlic and sauté it for 1–2 minutes until fragrant but not browned. Next, I stir in the pumpkin puree, heavy cream, nutmeg, and cinnamon. I mix everything well until the sauce is smooth and warmed through, about 3–5 minutes.
Once the base is ready, I gradually whisk in the grated Parmesan cheese until it melts completely and the sauce turns creamy. If it feels too thick, I add a splash of the reserved pasta water until it reaches the perfect consistency.
Then I toss in the cooked pasta, coating each strand in the luscious sauce. I season it with salt and pepper to taste and make sure it’s evenly mixed. Finally, I plate the pasta, garnish it with chopped parsley or sage, and sprinkle toasted pumpkin seeds on top for a little crunch. I love serving it immediately while it’s hot and silky.
Servings and Timing
This recipe serves 4 people. Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes
Variations
For a lighter version, I use half-and-half instead of heavy cream. When I want a vegan option, I swap in coconut milk and nutritional yeast for the cream and Parmesan. I’ve also tried using different pastas like penne or rigatoni for a fun twist, and they work beautifully.
Storage/Reheating
I store any leftover pasta in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of milk or cream to loosen the sauce and warm it gently on the stovetop over low heat. The microwave works too, but I stir halfway through to keep the sauce smooth. I avoid freezing it since creamy sauces can separate after thawing.
FAQs
Can I use canned pumpkin puree?
Yes, I always use canned pumpkin puree for convenience—just make sure it’s 100% pumpkin, not pumpkin pie filling.
What pasta works best for this recipe?
I love fettuccine because it holds the sauce beautifully, but spaghetti, penne, or linguine also work great.
Can I make this dish ahead of time?
I prefer making it fresh, but I can prepare the sauce a few hours ahead and toss it with hot pasta right before serving.
Is this recipe vegetarian?
Yes, it’s fully vegetarian as long as the Parmesan used is vegetarian-friendly.
Can I make it dairy-free?
Yes, I use coconut cream or oat cream and dairy-free cheese for a delicious dairy-free version.
How do I thicken the sauce if it’s too thin?
I simmer it a few extra minutes or add more Parmesan cheese until it reaches the desired consistency.
Can I add protein to this pasta?
Yes, grilled chicken, shrimp, or even roasted chickpeas make great additions.
What can I use instead of heavy cream?
Half-and-half, whole milk, or a mix of milk and cream all work well as substitutes.
Does the sauce taste sweet because of the pumpkin?
No, it’s more savory than sweet. The pumpkin adds depth and smoothness without overpowering the Alfredo flavor.
What herbs go well with pumpkin Alfredo?
I like using fresh sage for a classic fall flavor or parsley for a lighter, fresher taste.
Conclusion
This Creamy Pumpkin Alfredo Pasta has become one of my go-to comfort meals during fall. I love how the pumpkin blends seamlessly with the creamy sauce, creating a dish that’s both indulgent and wholesome. It’s quick, beautiful, and filled with the warm, cozy flavors of the season. Whether I make it for a weeknight dinner or a special autumn gathering, it always feels like a celebration of the best that fall has to offer.
A cozy fall pasta dish combining creamy Alfredo sauce with pumpkin puree, Parmesan, and warm spices like nutmeg and cinnamon. This quick and elegant meal delivers rich, comforting flavors perfect for crisp autumn evenings.
Ingredients
8 oz fettuccine or your favorite pasta
1 cup pumpkin puree (not pumpkin pie filling)
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 tbsp unsalted butter
3 cloves garlic, minced
1/2 tsp nutmeg
1/2 tsp cinnamon
Salt and pepper, to taste
Fresh parsley or sage, chopped for garnish
Toasted pumpkin seeds, for topping (optional)
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1/2 cup pasta water and drain the rest.
In a large skillet over medium heat, melt butter and sauté minced garlic for 1–2 minutes until fragrant.
Add pumpkin puree, heavy cream, nutmeg, and cinnamon. Stir well and cook for 3–5 minutes until the sauce is smooth and warmed through.
Gradually whisk in grated Parmesan cheese until fully melted and creamy. Adjust thickness by adding a splash of reserved pasta water if needed.
Add the cooked pasta to the sauce, tossing well to coat evenly. Season with salt and pepper to taste.
Serve immediately, garnished with chopped parsley or sage and toasted pumpkin seeds for crunch.
Notes
Use canned 100% pumpkin puree for convenience—avoid pumpkin pie filling.
For a lighter version, replace heavy cream with half-and-half or whole milk.
To make it vegan, substitute coconut milk for cream and nutritional yeast for Parmesan.
Adjust sauce consistency with reserved pasta water as needed.
Store leftovers up to 3 days; reheat gently with a splash of milk or cream.
Best served fresh, as creamy sauces can separate when frozen.
Fresh sage pairs beautifully with pumpkin for a seasonal touch.
