Description

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)

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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.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian Fusion

Nutrition

Serving Size: 1/4 of recipe
Calories: 420
Sugar: 4g
Sodium: 320mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 12g
Cholesterol: 70mg