This Pumpkin Alfredo is creamy, rich and delicious, and without all the calories and fat of a regular Alfredo sauce. It’s an easy weeknight dish that just screams fall – pumpkin recipes for the win!
If you just can’t get enough pumpkin recipes, you should try our Pumpkin Mac and Cheese! Pumpkin and pasta are a match made in heaven!
It’s velvety and smooth and rich and with less than a quarter of the cream and less butter than classic Alfredo sauce. So not only does it taste amazing, but you won’t even miss the cream or butter! If you’re a fan of savory pumpkin recipes, you are going to LOVE this Pumpkin Alfredo!
Pumpkin Alfredo Recipe
I am a huge fan of Alfredo, but I usually enjoy it sparingly it since it’s definitely an indulgence. The classic sauce calls for 2 cups of cream and a whole stick of butter (yikes!). This Pumpkin Alfredo uses only two-thirds of a cup of half and half (half milk, half cream) and 6 tablespoons of butter. The addition of the pumpkin give a velvety smooth texture of the cream, without the fat and calories. Since pumpkin has such a neutral taste it’s the perfect substitution, which is why I’m always on the hunt for new pumpkin recipes!
HOW TO MAKE PUMPKIN ALFREDO
Pumpkin Alfredo is super simple to make. The sauce is made quickly while the pasta is cooking and then the pasta is tossed with the sauce. The whole thing is done in less than 15 minutes!
- Use the stockpot to cook the fettuccine pasta according to the package instructions. Drain, reserving about a cup of the pasta water for the sauce.
- While the fettuccine is cooking, melt butter and stir in some minced garlic (I use jarred for ease and simplicity). Once the garlic begins to smell delicious (it doesn’t take long), pour in the half & half, pumpkin, Parmesan cheese and a pinch of nutmeg. Whisk it all together with the butter and garlic until the cheese is melted. you definitely want to use fresh PArmesan, grated off the block for this alfredo recipe. The canned grated cheese will not melt properly and will make your sauce lumpy.
- I added about half of a cup of the pasta cooking water to thin out the sauce a bit since the pumpkin is a little on the thicker side. You can add as much or as little of the pasta water as you like until the sauce is to your desire consistency.
- Finally, toss the pasta with the sauce until well coated.
- This dish makes about 4 servings and it’s perfect for company or just when you need an easy weeknight meal this fall. I like to add fresh minced parsley on top for color and freshness.
Because of its mild, slightly nutty flavor, this dish will pair well with lots of dinnertime favorites, from chicken to pork. It would be delicious tossed with some juicy shrimp, too! For a meatless meal, serve with roasted broccoli, Garlic Green Beans or just a big green salad.
What to do with leftovers
Anytime you make a cheese sauce, the leftovers can be a little tricky. I recommend adding a little bit of milk and reheating either on the stovetop over very low heat or in the microwave at 50% power. Just be sure to be constantly stirring to keep it from scorching. I do not recommend freezing this recipe.
Here are some more delicious sweet and savory pumpkin recipes to try:
- Pumpkin, Corn and Potato Chowder
- Savory Pumpkin Muffins (from scratch!)
- Pumpkin Oatmeal Chocolate Chip Bars
- Pumpkin Pie Baked French Toast
- Pumpkin Pancakes Recipe
Or if pasta is more your thing, try these:
- Homemade Alfredo Sauce
- Creamy 4-Cheese Spaghetti
- Easy Weeknight Spaghetti Bolognese
- One Pot Chicken Alfredo
- Chicken Alfredo Stuffed Shells
- 1 pound fettuccine cooked to al dente, reserve 1 cup of pasta water
- 6 tablespoons butter
- 2 garlic cloves minced
- 1 cup pumpkin puree not pie filling
- 1/8 teaspoon nutmeg
- 2/3 cup half & half
- 1/2 cup freshly grated Parmesan cheese off the block
- 1 tablespoon fresh chopped parsley
- Bring a stockpot of water to a boil over high heat. Add a teaspoon of salt to the boiling water, then add fettuccine. Cook until al dente (check package instructions). Reserve about 1 cup of the pasta water.
- Meanwhile, melt butter over medium-low heat. Stir in garlic and cook for about a minute, careful not to burn. Stir in half & half, Parmesan, pumpkin and nutmeg. Stir until sauce is heated through and cheese is melted. Stir in pasta water, about 1/4 cup at a time, until sauce is desired consistency (I used about 1/2 a cup, and it was thick and creamy. For a thinner sauce, use more pasta water).
- Add pasta and cook over medium-high heat until sauce is smooth and pasta is well coated; about 1-2 minutes.
- Divide into bowls and garnish with fresh chopped parsley and fresh grated Parmesan, if desired.