There’s something wildly comforting about the combination of creamy sauces and fall flavors, and this Pumpkin Alfredo Pasta brings both to the table with zero fuss. If you’re someone who loves the idea of cozy, homemade meals that look fancy but are secretly simple, this one’s a game-changer.
Think velvety pumpkin, rich cream, and nutty Parmesan swirled into ribbons of golden fettuccine. The best part? It all comes together in under 25 minutes, making it perfect for weeknight dinners or low-key weekend meals with wine and soft jazz in the background.
I first made this during an early October weekend when the air smelled like woodsmoke, and grocery aisles were suddenly full of canned pumpkin. What started as a “use what’s in the pantry” moment turned into a seasonal staple—creamy, savory, and not too sweet.
It’s comfort food without being heavy—thanks to the naturally fiber-rich pumpkin, which supports digestion and keeps you fuller longer. In fact, just 1 cup of pumpkin contains over 7 grams of fiber, which is a win in any pasta lover’s book.
For the perfect pairing, I highly recommend this fresh and vibrant Broccoli Salad to cut through the richness—or treat yourself with a warm, Focaccia . It’s all the flavors wrapped around a fork.
What Makes This Recipe a Must-Try?
- It started as a fall pantry experiment but turned into a staple: I threw it together on a chilly weekend with just a few basics I had on hand. The result? A dish that tastes straight out of a cozy bistro without needing a culinary degree.
- Busy nights, meet your new best friend: It’s fast, it’s easy, and it still feels like something you’d cook for a dinner date. Totally works for weeknights and those lazy Sundays.
- You can use any pasta you’ve got: I’ve swapped fettuccine for rigatoni and even penne when I was out—and it still turns out amazing. Flexibility is key!
- It’s hearty without being heavy: Pumpkin is secretly loaded with fiber (over 7g per cup!), so it fills you up and keeps you going without that post-pasta crash.
- It smells like autumn in Italy: The moment the garlic hits the butter and cream, the kitchen transforms. Add in pumpkin and Parmesan? Pure magic.
Pumpkin Alfredo Pasta Recipe
Equipment
- Large pot for boiling pasta
- Deep skillet or saucepan
- Wooden spoon or spatula
- Measuring cups and spoons
- Garlic press or knife for mincing garlic
- Grater for parmesan
Ingredients
- 8 –12 ounces DeLallo fettuccine egg pasta
- 2 tablespoons butter
- 5 garlic cloves minced
- 1 cup pumpkin puree canned pumpkin
- 2 1/2 cups heavy whipping cream
- 1/2 cup grated Parmesan cheese
Instructions
- Boil salted water in a large pot and cook the fettuccine according to package instructions. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).
- Stir in the pumpkin puree and cook for 1–2 minutes to let the flavors blend.
- Slowly pour in the heavy whipping cream while stirring. Simmer gently for 4–5 minutes until slightly thickened.
- Add Parmesan cheese and stir until melted and creamy.
- Season with salt and pepper to taste.
- Toss in the cooked pasta and coat well with the sauce.
- Serve warm, topped with extra cheese or fresh herbs if desired.
Nutrition Info:
| Nutrition | Value |
| Calories | 471kcal |
| Carbohydrates | 37.2g |
| Protein | 10.1g |
| Fat | 31.8g |
| Sugar | 4.4g |
| Sodium | 109.7mg |
Most-Useful Tips From My Kitchen To Yours!
- Warm your pumpkin puree before adding it to the pan:
This little step keeps the cream from seizing and helps everything blend smoother and faster. Just 30 seconds in the microwave does the trick. - Go for freshly grated Parmesan—not the pre-shredded kind:
Preshredded cheese has anti-caking agents that can mess with the sauce’s texture. Fresh Parm melts silkier and gives a much deeper umami flavor. - If your sauce thickens too much, don’t panic—just add pasta water:
A splash or two of reserved pasta water brings everything back to that creamy, glossy finish and also helps the sauce cling beautifully to the noodles. - Add a pinch of nutmeg or crushed red pepper for depth:
Nutmeg plays really well with pumpkin and cream, giving the dish that classic fall coziness. Crushed red pepper adds a subtle heat that balances the richness. - Let the pasta rest in the sauce for a minute before serving:
It helps the flavors soak in better, and the texture feels more cohesive. Bonus: it thickens up just enough for that restaurant-worthy plating moment.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
