If you’re craving cozy comfort in a bowl, this Pumpkin Alfredo Pasta is the dreamy fall dinner you need. Creamy, rich, and just a little bit fancy, this recipe brings autumn flavors to your plate with barely any effort.
There’s something so satisfying about a velvety pasta dish that feels indulgent yet secretly wholesome. With creamy pumpkin, a hint of garlic, and a touch of parmesan, this recipe is like wrapping up in a soft sweater on a chilly night. Whether you’re hosting friends, meal-prepping for the week, or just need a quick dinner that hits the spot, this one’s for you.
I first made this pumpkin alfredo one quiet October evening when I was staring into my pantry, trying to avoid another grocery trip. I had a half-can of pumpkin, a box of fettuccine, and a block of parmesan hanging out in the fridge. The result was so creamy and satisfying that I’ve been making it on repeat ever since.
It’s become my fall twist on the classic Alfredo. It’s rich and comforting, but not overly heavy. A little sweet from the pumpkin, a little savory from the garlic, and full of cozy vibes. Plus, it comes together in less than 30 minutes. That’s a weeknight win in my book.
Why You’ll Love This
1. It’s a Fall Favorite Without the Fuss
This dish has all the cozy flavors of fall without needing a dozen ingredients or hours of prep. The pumpkin adds a subtle sweetness and a gorgeous golden color that instantly makes any dinner feel special. It’s perfect for when you want something seasonal, but still simple.
2. Lighter than Traditional Alfredo
Pumpkin adds creaminess and body to the sauce, which means you don’t need quite as much butter or cream. It’s still rich and satisfying, but a bit lighter than the classic. You get all the comfort without the post-meal slump.
3. Easy Enough for Weeknights
The whole dish comes together in about 25 minutes, and you only need one pot and one pan. Whether you’re cooking for one or feeding a crowd, it’s a low-effort, high-reward kind of meal. Cleanup is a breeze too!
4. Kid-Friendly and Crowd-Pleaser
Pumpkin Alfredo might sound gourmet, but it’s totally approachable. Kids love the creamy texture and mild flavor, and adults will appreciate the elevated twist on a classic. It’s also easy to make gluten-free or vegetarian.
Recipe Details
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Cuisine Type: American, Italian-Inspired
Servings: 4
Estimated Cost: $10–$12
Equipment Needed:
- Large pot (for boiling pasta)
- Large skillet or saucepan
- Wooden spoon or silicone spatula
- Whisk
- Measuring cups and spoons
- Colander
- Microplane or grater (for parmesan)
- Optional: tongs for tossing pasta
Ingredients
- 12 ounces fettuccine (or pasta of choice)
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup heavy cream (or half-and-half for a lighter version)
- ½ cup freshly grated parmesan cheese
- ½ teaspoon salt (more to taste)
- ¼ teaspoon ground black pepper
- ⅛ teaspoon ground nutmeg (optional, but adds warmth)
- ¼ cup reserved pasta water (to adjust sauce consistency)
- Fresh parsley, chopped (for garnish, optional)
Ingredient Notes:
- Swap fettuccine for penne or spaghetti, or use gluten-free pasta.
- Half-and-half or full-fat milk can be used instead of heavy cream.
- Add a pinch of red pepper flakes if you want a little kick.
- Store opened pumpkin puree in an airtight container in the fridge for up to 5 days.
Step-by-Step Instructions
Step 1: Cook the pasta
Bring a large pot of salted water to a boil. Add your pasta and cook until al dente, according to the package directions. Reserve about ¼ cup of pasta water before draining. This starchy water helps loosen and bind the sauce later.
Step 2: Sauté the garlic
In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1–2 minutes until fragrant. Be careful not to let it brown, or it can taste bitter.
Step 3: Add the pumpkin and cream
Whisk in the pumpkin puree and cream. Stir well to combine until the sauce looks smooth and creamy. Let it simmer gently for 3–5 minutes to warm through and thicken slightly.
Step 4: Stir in seasonings and cheese
Add salt, pepper, nutmeg (if using), and parmesan cheese. Stir until the cheese is melted and fully incorporated. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.
Step 5: Toss with pasta
Add the drained pasta directly into the skillet and toss gently to coat. Keep the heat on low and toss until everything is well mixed and heated through. Use tongs for easier mixing.
Step 6: Serve and garnish
Serve the pasta immediately, topped with more grated parmesan and chopped parsley if desired. For extra fall flair, sprinkle with a tiny pinch of cinnamon or crushed walnuts.
Nutrition Facts (Approximate Per Serving)
- Calories: 480
- Protein: 13g
- Carbohydrates: 53g
- Fiber: 4g
- Fat: 24g
- Sodium: 380mg
- Vitamin A: 150% DV
- Calcium: 20% DV
- Iron: 15% DV
- Vitamin C: 8% DV
Tips for Success
Use real parmesan, not the powdered kind
Freshly grated parmesan melts better and gives the sauce a smoother texture and richer flavor. It also thickens the sauce naturally without clumps.
Don’t skip the pasta water
That starchy liquid is your best friend when it comes to creamy sauces. It helps bind everything together and gives the sauce a glossy finish.
Watch the heat while simmering
Keep the sauce on a gentle simmer so it doesn’t scorch or separate. High heat can cause cream to curdle and cheese to clump.
Taste and adjust before serving
Pumpkin can vary in sweetness, and parmesan in saltiness. Give the sauce a final taste and tweak the salt and pepper to your liking.
Common Questions
Can I use milk instead of cream?
Yes! Whole milk or half-and-half will work just fine. The sauce will be a bit lighter but still creamy. Just don’t use skim milk—it won’t thicken as well.
Is this recipe vegetarian?
Yes, if you use vegetarian-friendly parmesan. Traditional parmesan contains animal rennet, so look for labeled vegetarian cheese if needed.
Can I make this ahead?
You can prep the sauce ahead and store it in the fridge for up to 3 days. Just reheat gently and toss with fresh pasta when ready to serve.
How should I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove with a splash of milk or pasta water to loosen the sauce.
Variations and Substitutions
- Add protein: Stir in cooked chicken, crumbled sausage, or sautéed mushrooms for a more filling version.
- Make it vegan: Use plant-based butter, non-dairy cream (like oat or coconut cream), and vegan parmesan.
- Spice it up: Add a pinch of cayenne or a dash of hot sauce for heat.
- Go green: Toss in a handful of baby spinach or kale at the end for extra color and nutrients.
Serving and Pairing Suggestions
- Serve with a crisp green salad with apples and pecans to keep the fall theme going.
- Garlic bread or warm dinner rolls are perfect for soaking up the extra sauce.
- A light white wine like Pinot Grigio or even a hard apple cider makes a cozy pairing.
- Want to make it fancy? Drizzle a touch of browned butter on top before serving.
Creamy Pumpkin Alfredo Pasta
Ingredients
- 12 ounces fettuccine or pasta of choice
- 1 tablespoon unsalted butter
- 2 cloves garlic minced
- 1 cup canned pumpkin puree not pumpkin pie filling
- 1 cup heavy cream or half-and-half for a lighter version
- ½ cup freshly grated parmesan cheese
- ½ teaspoon salt more to taste
- ¼ teaspoon ground black pepper
- ⅛ teaspoon ground nutmeg optional, but adds warmth
- ¼ cup reserved pasta water to adjust sauce consistency
- Fresh parsley chopped (for garnish, optional)
Instructions
- Bring a large pot of salted water to a boil. Add your pasta and cook until al dente, according to the package directions. Reserve about ¼ cup of pasta water before draining. This starchy water helps loosen and bind the sauce later.
- In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1–2 minutes until fragrant. Be careful not to let it brown, or it can taste bitter.
- Whisk in the pumpkin puree and cream. Stir well to combine until the sauce looks smooth and creamy. Let it simmer gently for 3–5 minutes to warm through and thicken slightly.
- Add salt, pepper, nutmeg (if using), and parmesan cheese. Stir until the cheese is melted and fully incorporated. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.
- Add the drained pasta directly into the skillet and toss gently to coat. Keep the heat on low and toss until everything is well mixed and heated through. Use tongs for easier mixing.
- Serve the pasta immediately, topped with more grated parmesan and chopped parsley if desired. For extra fall flair, sprinkle with a tiny pinch of cinnamon or crushed walnuts.
Notes
Freshly grated parmesan melts better and gives the sauce a smoother texture and richer flavor. It also thickens the sauce naturally without clumps. Don’t skip the pasta water
That starchy liquid is your best friend when it comes to creamy sauces. It helps bind everything together and gives the sauce a glossy finish. Watch the heat while simmering
Keep the sauce on a gentle simmer so it doesn’t scorch or separate. High heat can cause cream to curdle and cheese to clump. Taste and adjust before serving
Pumpkin can vary in sweetness, and parmesan in saltiness. Give the sauce a final taste and tweak the salt and pepper to your liking.
There’s just something magical about a big bowl of creamy Pumpkin Alfredo Pasta. It’s cozy, comforting, and just the right kind of indulgent. Whether you’re curled up on the couch or setting the table for friends, this dish brings a little seasonal joy to any night.
I hope you love this recipe as much as I do. Thanks for stopping by my kitchen, and don’t forget to let me know how it turned out for you. Happy cooking, friend!
