As soon as fall arrives, I find myself reaching for pumpkin in all sorts of recipes, and this Pumpkin Alfredo Pasta is one of my absolute favorites. It’s the perfect blend of cozy autumn flavors and rich, creamy textures. The subtle sweetness of the pumpkin blends beautifully with the savory, garlicky Alfredo sauce, creating a silky, decadent pasta dish that’s comforting without being too heavy.

This recipe is my go-to when I’m looking for something that feels special, yet comes together quickly—perfect for those evenings when you want to curl up with a warm bowl of pasta and maybe a slice of sourdough rye bread on the side.

The trick to this dish is whisking in the pumpkin purée slowly, letting it meld with the cream and Parmesan until it becomes a velvety sauce that coats every piece of pasta. Top it off with fresh sage or a pinch of nutmeg, and you’ve got pasta that tastes like fall in every bite.

Make this for a cozy weeknight dinner, and don’t forget to pair it with a Peach Daiquiri for a delightful contrast of flavors!

Pumpkin Alfredo Pasta

Pumpkin Alfredo pasta combines creamy Alfredo sauce with the rich, earthy flavor of pumpkin, creating a comforting fall dish. Perfectly seasoned with garlic, Parmesan, and nutmeg, this cozy pasta is a delicious twist on classic Alfredo, ideal for chilly evenings.

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Prep Time 5

Cook Time 20

Total Time 25

Course Main Course

Cuisine Italian

Servings 8 people

Calories 471 kcal

Equipment

Measuring cups and spoons
Large pot for boiling pasta
Wooden Spoon or Spatula
Skillet

Ingredients

1 cup pumpkin puree
12 oz DeLallo fettuccine egg pasta
5 garlic cloves, minced
½ cup grated Parmesan cheese
2 tbsp butter
2½ cups heavy whipping cream

Instructions

Cook the fettuccine according to the package instructions, reserving 1 cup of the cooking water for later use.
In a skillet over medium heat, melt the butter.
Add the garlic and sauté until soft and aromatic.
Stir in the pumpkin and heavy cream, allowing it to simmer until it slightly thickens.
Incorporate the cheese into the mixture, stirring until well combined.
Toss the cooked pasta in the sauce, adding reserved cooking water as needed to achieve the desired consistency.
Finish with extra Parmesan on top and season to taste.