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Pumpkin Alfredo

This Pumpkin Alfredo is creamy, rich and delicious. An easy weeknight dish that just screams fall! Bring on the pumpkin recipes!

Course Main Course
Cuisine American
Keyword alfredo, pasta, pumpkin
Prep Time 5 minutes
Cook Time 20 minutes
Servings 6
Author Censie


  • 1 pound fettuccine cooked as directed
  • 1 cup pasta water
  • 6 TBSP butter
  • 2 garlic cloves minced
  • 1 cup pumpkin puree not pie filling
  • 1/8 tsp nutmeg
  • 2/3 cup half & half
  • 1/2 cup Parmesan cheese shredded
  • 1 TBSP fresh parsley chopped
  • Grated Parmesan cheese optional


  1. Prepare fettuccine as directed on package instructions.  Cook until al dente and drain.  Set aside. 

  2. Reserve about 1 cup of the pasta water.

  3. Melt butter over medium-low heat in the same pot. Stir in garlic and cook for about a minute, careful not to burn.

  4. Carefully stir in half & half, Parmesan, pumpkin and nutmeg. Stir until sauce is heated through and cheese is melted.

  5. Add pasta water, about 1/4 cup at a time, until sauce is desired consistency. 

  6. Add pasta to the sauce mixture and cover pasta with sauce. Cook over medium-high heat until sauce is smooth; about 1-2 minutes.

  7. Divide into bowls and garnish with fresh chopped parsley and fresh grated Parmesan, if desired.