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!
If you’re a fan of savory pumpkin recipes, you are going to LOVE this Pumpkin Alfredo!
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!
MY LATEST VIDEOSI am a huge fan of Alfredo, but I usually avoid 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.
It’s also 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!
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While the fettuccine is cooking, melt the butter and stir in some minced garlic (I use jarred for ease and simplicity). Then the half & half, pumpkin, Parmesan cheese and a pinch of nutmeg are added to the skillet and whisked together with the butter and garlic until the cheese is melted. 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 thick 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, stir in the pasta until it’s well coated.
This dish makes about 4 servings and its perfect for company or just when you need an easy weeknight meal this fall.
Pumpkin Alfredo
Prep
Cook
Total
Yield 4 servings
Ingredients
- 1 pound fettuccine (reserve 1 cup of pasta water)
- 6 tablespoons butter
- 2 cloves garlic, minced
- 1 cup pumpkin puree (not pie filling)
- 1/8 teaspoon nutmeg
- 2/3 cup half & half
- 1/2 cup freshly grated Parmesan cheese
- 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)
- 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 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.
Love pumpkin? You’ll love these other pumpkin recipes:
Savory Pumpkin Muffins (from scratch!)
Pumpkin Oatmeal Chocolate Chip Bars
Or if pasta is more your thing, try these:
Easy Weeknight Spaghetti Bolognese
For all pasta recipes, go HERE, for all dinner recipes go HERE and for the Recipe Index go HERE.
Hi! I’m Kristin, the creative mind behind Yellow Bliss Road where you will be inspired by tons of easy to follow recipes, lots of free printables, and a little sprinkling of life thrown in for good measure.
I was wondering because it didnt specify if the pumpkins is puree cooked or purée raw?
It’s the canned puree. You can find it in the baking aisle.
I would like to make this for a pot luck at work, but there is no stove there. So could I make the sauce for the pumpkin alfredo and keep it in a a crock pot on warm? And reheat cooked noodles in microwave. I like to bring healthy and yummy if I can and this looks and sounds so good.
Hi Edythe, You could try it, but Alfredo sauce is cream based and really doesn’t reheat well. You could try making it and bringing extra cream to add as you reheat it…but it still might curdle.
To Edythe about bringing it in the crock pot, I think mixing everything but the cream and adding that at work would be OK. Maybe heat it a little in the microwave or a little before serving. You can add some milk/water at work too. What do you think Kristin?
I’m very cautious about pasta in the crockpot. I think it could work as a reheated dish and adding the cream and cheese later, but then it might not melt properly.
How much cheese? Should it read 1/2 C?
Yes, that’s 1/2 cup.
We lived this recipe! I increased the pumkin and Parmesan to make it a little heartier! Very tasty!
Can i use a good pumpkin soup to make this recipe as i can’t find pumpkin puree anywhere?
I would like to make this but i can’t find pumpkin puree anywhere, would a good pumpkin soup be ok to use?
No you’d want to use the canned pumpkin. It’s usually available in the baking aisle with the pie making products. You just want to make sure it’s not pie filling.
I never have cream or half & half on hand; would using 2/3 cup milk ruin the creaminess?
The cheese you’re adding will help with that. I have personally used just milk for regular alfredo so I think you’ll be fine. You could always add a couple tablespoons of cream cheese if you happen to have that on hand.
What would be a good side dish for this?
Some winter veggies, like broccoli or Brussels sprouts would be great. Or add chicken and make it a complete meal just with the pasta!
What is half & half?
It’s a half milk/half cream combination. You can find it in the dairy section with the milk and creamers.
This was amazing! I made it exactly as directed. My husband grumbled when I told him what I was making but he loved it and went back for seconds.
Oh I’m so glad to hear that!
I made with Penne, increased the sauce by about 30% & finished in a baking dish w/ parm grated on top to make a crust (used more than 1/2 cup as to cover). Didn’t need long in oven and stayed creamy. Perfect for a fall/Thanksgiving buffet!
Looks delicious I am trying it this week ! How much pumpkin does it need? What size can ? I might even try to make it with homemade pumpkin puree just wondering how much is needed. Thank you so much can’t wait to try it!
The recipe calls for 1 cup of canned pumpkin. The smallest cans are usually 15 ounces so you would use some and then you could freeze the rest for use in another recipe.
Thank you so much! Can’t wait to try it!
I couldn’t find anything that specifically said “pumpkin purée”… is it okay to just a can of “pure pumpkin”?
Yes, that is the same thing.
This was a little “pumpkin-y” for our taste the first night, but by the time I had the leftovers for lunch the next day the flavors had blended and the pumpkin was less overpowering. The recipe seems to need a bit more flavor – maybe a few more cloves of garlic and some sage.
I am addicted to this stuff! I have made it so many times I have the recipe memorized! Only changes I make are to use milk instead of pasta water to thin it to desired consistency, and add in some white pepper, and a bit more nutmeg than it calls for (personal preference). I don’t bother mixing the pasta in the sauce, just divide into bowls regularly. Love serving it with some grilled chicken!
I have even made this for friends and family who all loved it, including a friend who claims she hates everything pumpkin, and she loved this and asked for the recipe! Tip: If the sauce and pasta are mixed it doesn’t reheat well (like any Alfredo based sauce). Better to store the leftover sauce and pasta separately, and reheat separately. 🙂
Thanks for your feedback, Kate! Love that you are loving this recipe!