You know that first crisp evening of fall when you suddenly crave a blanket, a cozy sweater, and something carby and creamy? That’s exactly when this Pumpkin Alfredo Pasta comes to the rescue.
We’re talking silky ribbons of fettuccine coated in a luscious pumpkin Alfredo sauce—rich from Parmesan and cream, earthy with pumpkin puree, and kissed with nutmeg and sage. It’s the kind of dish that feels like comfort food but still looks fancy enough to serve at a dinner party.
Best of all? It comes together in about 30 minutes, which means you can whip it up on a weeknight without breaking a sweat. Forget store-bought sauce; this recipe proves that pumpkin isn’t just for pie—it can transform pasta into the ultimate fall dinner recipe.
Why You’ll Love This Pumpkin Alfredo Pasta
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Quick & easy: Dinner on the table in 30 minutes.
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Creamy perfection: Like classic Alfredo, but with pumpkin’s subtle sweetness.
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Seasonal & cozy: A creamy pumpkin pasta that screams autumn comfort.
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Elegant enough for guests: Serve with wine and you’ll feel like you’re dining in a little Italian café.
Ingredients
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12 oz fettuccine
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2 tbsp olive oil
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1 medium onion, chopped
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3 cloves garlic, minced
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1 cup pumpkin puree
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1 cup heavy cream
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½ cup grated Parmesan cheese
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Pinch of nutmeg
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Salt & black pepper, to taste
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Fresh sage leaves, for garnish
Step-by-Step Instructions
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Cook the pasta. Boil fettuccine in salted water until al dente. Reserve 1 cup of pasta water, then drain.
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Sauté the base. In a skillet, heat olive oil over medium heat. Add onion and cook 5–6 minutes until softened.
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Add garlic. Stir for 1 minute until fragrant.
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Make the sauce. Stir in pumpkin puree and heavy cream. Mix until smooth.
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Melt the cheese. Add Parmesan and a pinch of nutmeg, stirring until sauce thickens.
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Season & adjust. Add salt, pepper, and reserved pasta water if sauce feels too thick.
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Toss it together. Coat fettuccine in the pumpkin Alfredo sauce. Garnish with sage. Serve warm.
Tips for Creamy Pumpkin Pasta
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Use freshly grated Parmesan for the smoothest sauce—pre-shredded doesn’t melt as nicely.
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Add a splash of white wine when sautéing onions for extra depth.
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If you love herbs, toss a few whole sage leaves into the pan with the onions for a nutty, crispy flavor.
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Leftover roasted veggies? Toss them in with the pasta for a heartier dish.
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Want a lighter version? Swap heavy cream for half-and-half—just know the sauce will be slightly thinner.
A Little Story from My Kitchen
The first time I made this Pumpkin Alfredo Pasta, I was skeptical. Pasta… with pumpkin? My husband raised an eyebrow like I was about to serve him pumpkin pie with spaghetti. But then he took one bite, looked at me wide-eyed, and said, “Okay, this is going in the regular rotation.”
Since then, it’s become our go-to “date night in” meal. We light a candle, pour a glass of wine, and pretend we’re at a little trattoria in Rome—except our trattoria usually has a Lego castle centerpiece thanks to the kids. It’s cozy, it’s fun, and it always makes the house smell incredible.
What to Serve with Pumpkin Alfredo Pasta
This pasta is hearty on its own, but if you’re building a full meal, try:
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A crisp green salad with balsamic dressing to balance the creaminess.
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Garlic bread or focaccia for soaking up that dreamy sauce.
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Roasted Brussels sprouts or butternut squash for an extra veggie boost.
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A glass of Chardonnay or Pinot Grigio to cut through the richness.
For a cozy fall dinner party, start with a light appetizer (like bruschetta) and finish with an apple crisp or pumpkin dessert to stay on theme.
How to Store and Reheat
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Fridge: Store leftovers in an airtight container for up to 3 days.
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Reheat: Warm gently on the stove with a splash of cream or milk to loosen the sauce. Microwave works too, but stir halfway for even heating.
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Freezer: Not recommended—cream sauces tend to separate after thawing.
Pro tip: If you know you’ll be storing leftovers, keep the pasta and sauce separate. The sauce reheats beautifully on its own without clumping.
FAQs About Pumpkin Alfredo Pasta
Can I use canned pumpkin puree?
Yes! Just be sure it’s plain pumpkin, not pumpkin pie mix.
Can I use a different pasta shape?
Definitely—penne, rigatoni, or even linguine work well. Fettuccine just holds that creamy pumpkin pasta sauce beautifully.
Is there a dairy-free option?
Yes—try coconut milk in place of cream and nutritional yeast instead of Parmesan.
Can I add protein?
Absolutely. Grilled chicken, shrimp, or even Italian sausage pair perfectly with the pumpkin Alfredo sauce.
Bringing It All Together
This Pumpkin Alfredo Pasta is proof that pumpkin can do so much more than pie. Creamy, savory, and comforting, it’s the perfect fall dinner recipe whether you’re cooking for family, date night, or just yourself (hello, leftovers).
So grab that can of pumpkin puree, twirl up some fettuccine with pumpkin sauce, and let your kitchen feel like autumn. Trust me—this one will quickly become a seasonal favorite.
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Pumpkin Alfredo Pasta
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Pumpkin Alfredo Pasta is a cozy fall dinner featuring silky fettuccine coated in a creamy pumpkin-Parmesan sauce. With hints of garlic, nutmeg, and fresh sage, this 30-minute recipe brings autumn comfort to the table. It’s rich and elegant enough for entertaining but simple enough for a weeknight meal.
Ingredients
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12 oz (340 g) fettuccine
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2 tbsp olive oil
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1 medium onion, chopped
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3 cloves garlic, minced
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1 cup pumpkin puree (plain, not pie mix)
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1 cup heavy cream
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½ cup grated Parmesan cheese
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Pinch of nutmeg
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Salt and black pepper, to taste
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Fresh sage leaves, for garnish
Instructions
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Cook fettuccine in salted boiling water until al dente. Reserve 1 cup pasta water, then drain.
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Heat olive oil in a skillet over medium heat. Add onion and cook 5–6 minutes until softened.
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Stir in garlic and cook for 1 minute until fragrant.
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Add pumpkin puree and heavy cream. Stir until smooth.
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Mix in Parmesan and a pinch of nutmeg. Simmer until sauce thickens.
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Season with salt and pepper. Thin with reserved pasta water if needed.
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Toss pasta with sauce until coated. Garnish with fresh sage. Serve warm.
Notes
Use freshly grated Parmesan for the smoothest, creamiest sauce.
Deglaze onions with a splash of white wine for extra depth.
Crisp whole sage leaves in the pan for a nutty garnish.
Add roasted veggies (Brussels sprouts, butternut squash) for heartiness.
For a lighter version, swap heavy cream with half-and-half.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish / Pasta
- Method: Stovetop
- Cuisine: Italian-Inspired / American