Pumpkin Alfredo

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!

A pan of fettuccine with pumpkin alfredo sauce

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!

Side view of a pan of fettuccine with pumpkin alfredo sauce

 

Two plates of pumpkin alfredo

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!

Tools needed (affiliate links): 12″ saute pan, Stockpot, Whisk

  • 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.

4 images depicting the steps for making pumpkin alfredo sauce

Serving Suggestions

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.

a fork twirled into a serving of pumpkin fettuccine alfredo on a gray plate.

Here are some more delicious sweet and savory pumpkin recipes to try:

Or if pasta is more your thing, try these:

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A pan of Pumpkin Alfredo

Pumpkin Alfredo

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!
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Dinner
Cuisine American
Servings 6 servings
Calories 477.38kcal

Ingredients
  

  • 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

Instructions
 

  • 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 ¼ cup at a time, until sauce is desired consistency (I used about ½ 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.

Video

Nutrition

Calories: 477.38kcalCarbohydrates: 59.08gProtein: 15.36gFat: 20.33gSaturated Fat: 11.52gCholesterol: 110.88mgSodium: 256.87mgPotassium: 313.95mgFiber: 3.68gSugar: 2.92gVitamin A: 6975.05IUVitamin C: 3.15mgCalcium: 162.9mgIron: 2.12mg
Keyword pumpkin alfredo

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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Comments

  1. Absolutely loved this recipe wow!! Perfect for fall, I doubled this recipe for a group and it was a hit!!! I did add about 1/4th tsp of pumpkin pie spice to add some more fall flavor in! A keeper of a recipe for sure!!!

  2. My family really liked this dish with some sliced sausage. My husband has to have some kind of meat in his meals. I did have to add a little extra seasoning and cheese. Other than that, I love the idea of using pumpkin. Even my mini me who is a very picky eater enjoys this dish.

  3. I just made this for dinner tonight but used spaghetti instead and it’s yummy but I have some sauce leftover do you think I could freeze the sauce to use for another batch?

    1. Unfortunately alfredo sauce doesn’t freeze well. You could try it though, I just don’t have high hopes that it will work well.

  4. I have made this several times but always need to tweak it a bit, there just isn’t enough flavor….added salt and pepper, extra Parmesan, dash of smoked paprika and extra pumpkin, delicious!

    1. Because of the cheese sauce, I would eat it right away. You can refrigerate leftovers and reheat in the microwave at 50%, but use up within a couple of days.

  5. This looks so good! What a fun way to switch up a pasta option when company comes over! Are there any meats that go well with it?

  6. This dish is delicious! I made it tonight for dinner, it only took 20 minutes to make and my boyfriend and I both love it. I’m calling this my “pumpkin redemption dish” because I’ve wanted to learn a good pumpkin recipe after a pumpkin ravioli disaster last year.

    1. Thank you Brianna! Loved your Phrase “pumpkin redemption dish” Thank you for stopping by and leaving your positive feedback.

    1. I’m sorry, I haven’t made this in the IP so I don’t have a recommendation. I imagine it would be similar to any other ip alfredo recipe that you google.

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