When fall arrives, pasta night gets a seasonal twist with this Creamy Pumpkin Alfredo Pasta. It’s rich, velvety, and full of cozy pumpkin flavor while staying savory and satisfying. Made with pumpkin purée, garlic, cream, and Parmesan, this pasta feels indulgent yet light enough for weeknight dinners. It’s a perfect balance of creamy Alfredo comfort and earthy pumpkin goodness.
Creamy Pumpkin Alfredo Pasta
Equipment
- large pot for boiling pasta
- large skillet for sauce
- Wooden spoon or spatula
- Measuring cups and spoons
- colander
Ingredients
- 12 oz pasta (fettuccine, linguine, or penne)
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1 cup heavy cream (or half-and-half)
- 1 cup grated Parmesan cheese
- 0.5 tsp ground nutmeg
- 0.5 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
- Extra Parmesan for topping
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup of pasta water, then drain.
- In a large skillet, melt butter over medium heat. Add garlic and sauté 1–2 minutes until fragrant.
- Whisk in pumpkin purée and heavy cream. Simmer 3–4 minutes until warmed through.
- Stir in Parmesan, nutmeg, red pepper flakes, salt, and pepper. Cook until sauce is creamy. Adjust thickness with reserved pasta water if needed.
- Add cooked pasta to skillet. Toss until well coated in sauce.
- Top with parsley and extra Parmesan. Serve immediately while hot.
Notes
What is Pumpkin Alfredo Pasta?
Pumpkin Alfredo Pasta is a fall-inspired pasta dish that swaps traditional Alfredo’s heavy cream-only sauce for a base of pumpkin purée, cream, garlic, and Parmesan. The pumpkin adds a subtle sweetness, velvety texture, and vibrant color. Herbs and spices balance the flavor, while Parmesan and butter keep it rich and savory. Tossed with fettuccine, linguine, or penne, it’s a dish that feels both indulgent and seasonal.
Ingredients You’ll Need
This recipe serves 4.
- 12 oz pasta (fettuccine, linguine, or penne)
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1 cup heavy cream (or half-and-half for lighter version)
- 1 cup grated Parmesan cheese
- ½ teaspoon ground nutmeg
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- Extra Parmesan for topping
Substitutions
- Dairy-free: use plant-based cream and nutritional yeast instead of Parmesan.
- Pasta: swap for gluten-free or whole wheat pasta.
- Creamier: add 2 oz cream cheese to the sauce.
- Healthier: swap heavy cream for evaporated milk.
Step-by-Step Instructions
Step 1: Cook the pasta
Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup of pasta water, then drain.
Step 2: Make garlic butter base
In a large skillet, melt butter over medium heat. Add garlic and sauté 1–2 minutes until fragrant.
Step 3: Add pumpkin and cream
Whisk in pumpkin purée and heavy cream. Simmer 3–4 minutes until warmed through.
Step 4: Add cheese and spices
Stir in Parmesan, nutmeg, red pepper flakes, salt, and pepper. Cook until sauce is creamy. Adjust thickness with pasta water if needed.
Step 5: Combine pasta and sauce
Add cooked pasta to skillet. Toss until well coated.
Step 6: Garnish and serve
Top with parsley and extra Parmesan. Serve immediately.
Tips for the Best Pumpkin Alfredo Pasta
- Always reserve pasta water—it helps the sauce cling.
- Use freshly grated Parmesan for best melt and flavor.
- Keep sauce warm but don’t boil after adding cheese (to avoid clumping).
- Taste and adjust spice—pumpkin pairs beautifully with nutmeg and red pepper flakes.
Variations
This pasta is versatile and can be customized:
- Pumpkin Alfredo with chicken: Add grilled or shredded chicken.
- Shrimp Alfredo: Toss in sautéed shrimp for a seafood twist.
- Vegetable-packed: Add spinach, mushrooms, or roasted broccoli.
- Bacon pumpkin Alfredo: Stir in crispy bacon pieces for smoky flavor.
- Pumpkin Alfredo lasagna: Layer sauce with noodles, ricotta, and mozzarella.
Storage and Reheating
- Refrigerator: Store leftovers in airtight container for up to 3 days.
- Freezer: Not recommended—cream sauces can separate.
- Reheating: Warm gently on stovetop with splash of cream or milk.
Serving Ideas
This creamy pasta pairs perfectly with:
- Garlic bread or focaccia
- A crisp green salad
- Roasted Brussels sprouts or carrots
- A glass of Chardonnay or Pinot Grigio
Nutrition Breakdown
One serving (about 2 cups) has approximately 420–480 calories, 15 grams protein, 55 grams carbs, and 18 grams fat. Using half-and-half and whole wheat pasta makes it lighter but still filling.
Conclusion
Creamy Pumpkin Alfredo Pasta is the perfect fall comfort food—rich, savory, and beautifully spiced. It’s easy enough for weeknights yet impressive enough for dinner guests. Whether you enjoy it plain or add chicken, shrimp, or vegetables, this dish will quickly become a seasonal favorite in your kitchen.
FAQs
Can I use canned pumpkin pie filling?
No, it’s too sweet and spiced. Use pure pumpkin purée.
What pasta shape works best?
Fettuccine and linguine cling beautifully, but penne or rigatoni work too.
Can I make this ahead?
Yes, sauce can be made 1 day ahead; reheat gently and toss with fresh pasta.
Can I make it vegan?
Yes, use non-dairy cream and vegan Parmesan.
Is this recipe kid-friendly?
Absolutely! Skip the red pepper flakes for a milder version.