This easy creamy pumpkin alfredo recipe uses creamy pumpkin puree and aromatic sage for a unique twist on classic Alfredo. Ready in 30 minutes, it’s perfect for busy weeknights.
For more incredible pumpkin pasta recipes, see my pumpkin pasta with mushrooms, pumpkin ravioli and this pumpkin carbonara.
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⭐️ Why this recipe works
- Rich and Creamy: The combination of heavy cream and Parmesan cheese creates a luxurious, velvety sauce.
- Flavorful Base: Pumpkin puree adds a subtle sweetness and depth to the sauce, making it unique and delicious.
- Aromatic Herbs: Fresh sage and garlic provide an aromatic, savory punch that complements the pumpkin perfectly.
- Customizable: Easily adaptable with different pasta types and additional ingredients like grilled chicken or roasted vegetables.
🧾 Ingredients notes
- Fettuccine Pasta: The creamy sauce perfectly hugs the long, thick strands, but you can use any pasta shape you prefer.
- Olive Oil: Used to sauté the garlic, adding a rich, savory base to the sauce.
- Garlic: Adds depth and aromatic flavor to the sauce.
- Pumpkin Puree: Provides a creamy, slightly sweet base for the Alfredo sauce.
- Heavy Cream: Adds richness and creaminess to the sauce.
- Parmesan Cheese: Melts into the sauce, adding a salty, nutty flavor.
- Ground Nutmeg: Adds warmth and complements the pumpkin flavor.
- Fresh Sage: Adds a fragrant, earthy flavor to the dish.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Easy Creamy Pumpkin Alfredo Pasta recipe step-by-step
- Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta cooking water before draining. Drain the pasta and set aside.
- Sauté Garlic: In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add Pumpkin Puree: Add the pumpkin puree to the skillet and stir to combine with the garlic. Cook for 2-3 minutes until the mixture is heated through.
- Pour in Heavy Cream: Stir the heavy cream into the pumpkin mixture until smooth. Bring to a gentle simmer.
- Stir in Parmesan: Add grated Parmesan cheese to the sauce, stirring until melted and well combined.
- Season the Sauce: Season with salt, black pepper, and ground nutmeg. Adjust seasoning to taste. Add chopped sage and cook for another 1-2 minutes.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet and toss to coat with the sauce. Gradually add reserved pasta cooking water to reach desired consistency.
- Serve: Divide the pasta among plates and serve immediately. Garnish with extra Parmesan, fresh pepper, and fresh herbs if desired.
📖 Substitutions and variations
- Dairy-Free: Substitute heavy cream with a plant-based cream alternative.
- Cheese: Swap Parmesan with Pecorino Romano or a dairy-free cheese for a different flavor profile.
- Additional Veggies: Add spinach, roasted red peppers, or mushrooms.
- Protein: Add grilled chicken, shrimp, or tofu for a protein boost.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Infuse the Oil: Cook the garlic over low heat for a longer period before adding the other ingredients, enhancing the garlic flavor.
- Use White Wine: Add a splash of white wine to the sauce after sautéing the garlic for an extra layer of flavor.
- Nutmeg and Cinnamon: For a twist, add a pinch of cinnamon along with the nutmeg to complement the pumpkin flavor. *Be very sparing with these flavors. A little goes a very long way.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled Pumpkin Alfredo in an airtight container in the fridge for up to 3 days.
- Reheat: To reheat, thaw overnight in the fridge if frozen. Warm in a skillet over medium heat, adding a splash of milk or cream to restore creaminess.
❓Recipe FAQ's
Yes, butternut squash can be a great substitute. Simply roast or steam and puree it in the same way you would for pumpkin.
Gradually add the reserved pasta cooking water while mixing the sauce and pasta to achieve the desired consistency.
Substitute heavy cream with half-and-half or whole milk. You can also use a blend of milk and Greek yogurt for a lighter yet creamy texture.
If you notice the sauce is too chunky, blend it using an immersion blender until you achieve a smooth consistency.
Did you make this Easy Creamy Pumpkin Alfredo Pasta? Please leave a star rating below, and be sure to tag me when you share a photo on social media—I love seeing what you’re up to in the kitchen!
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Easy Creamy Pumpkin Alfredo Pasta
Ingredients
- 8-12 ounces of pasta, fettuccine or your choice
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 can, 15 ounces pumpkin puree (not pie filling)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 6-8 fresh sage leaves, chopped
- ½ cup pasta cooking water, reserved from cooking the pasta
Instructions
Cook the Pasta:
- In a large pot of salted boiling water, cook the pasta according to the package instructions until al dente. Reserve ½ cup of the pasta cooking water before draining. Drain the pasta and set aside.
Prepare the Sauce:
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the pumpkin puree to the skillet and stir to combine with the garlic. Cook for 2-3 minutes until the mixture is heated through.
- Pour in the heavy cream and stir until smooth. Bring the mixture to a gentle simmer.
Add Seasoning:
- Stir in the grated Parmesan cheese until melted and well combined.
- Season with salt, black pepper, and ground nutmeg. Adjust seasoning to taste.
- Add the chopped sage leaves and cook for another 1-2 minutes until the sage is fragrant.
Combine Pasta and Sauce:
- Add the cooked pasta to the skillet and toss to coat the pasta with the sauce. If the sauce is too thick, gradually add the reserved pasta cooking water until you reach the desired consistency.
Serve:
- Divide the pasta among plates and serve immediately. Garnish with extra Parmesan cheese, fresh pepper and fresh herbs if desired.
Notes
- Pumpkin Puree: Ensure you use pure pumpkin puree and not pumpkin pie filling, as the latter contains added sugars and spices.
- Pasta Cooking Water: Adding reserved pasta water helps to thin the sauce and make it cling better to the pasta.
- Fresh Sage: Fresh sage leaves add a unique, aromatic flavor to the dish. If you can't find fresh sage, dried sage can be used, but start with ½ teaspoon as dried herbs are more concentrated.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or cream to maintain the creamy consistency.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
Julie says
Oooooh my goodness, we very very rarely eat pasta but this looks so good! I feel like we might have to make an exception to give this a try.
Debs says
Thanks Julie! If you are going to make an exception for pasta... this is the recipe to have!
Amanda says
I love everything about this. What a comforting bowl! I especially love that you've added figs. They're one of my all time favorite foods and I use them wherever I can!
Debs says
Thanks Amanda! This time of year I put figs in everything!
Jessica Pinney says
I would have never thought to put pumpkin and cauliflower together, but this sounds like such a wonderful Fall meal! I always love your recipes! Can't wait to give this one a try!
Debs says
Thanks so much Jessica! I love this recipe so much too! Perfect easy weeknight dinner!
Amanda Mason says
This looks absolutely fantastic!! We have pasta at our house once a week and this looks like a perfect Friday night meal for me! And a comfort meal, at that!! I love eating a bowl of warm pasta during the cold winter months!! This looks just so amazing!
Debs says
Thanks Amanda! Yep. Big bowl of this pasta + netflix = perfect date!
Anne Murphy says
I have to say I've never been much impressed with the whole concept of cauliflower alfredo sauce - but yours does sound like a sauce with personality! And with the squash as well - that's even tempting!
Debs says
Oh Anne! I'm with you. Sad, pale cauliflower alfredo... not a winner. But when you roast and add garlic... magic! Thanks so much for the comment!
Kate says
This looks like perfection in a bowl, especially as a hearty dish for November! I've been meaning to try making cauliflower alfredo and this looks to be the best recipe for it that I have seen yet! I can't wait to try it. 🙂
Debs says
Thanks Kate. It's a favourite at our house!
Abby @ WinsteadWandering says
This dish is GORGEOUS. Clearly, I'm not thinking creatively enough with my use of pumpkin puree.
Debs says
Thanks Abby! Love that pumpkin any way I can get it!
Analida Braeger says
That is my kind of pasta dish. Especially for meatless Monday and the flavors sound SO good! Thanks for sharing!
Debs says
Thanks Analida. Yes! Perfect for meatless monday!
Dominique | Perchance to Cook says
All of these flavors are seriously calling my name! What a perfect Fall pasta dish.... I love the use of cauliflower puree here and how you use diced pumpkin. Very creative!
Debs says
Thanks Dominique!
Amelie says
Haha, Sunday is also pasta night here! But I agree you can't always have it with tomato sauce. This recipe looks delicious and so perfect for this time of the year. I'll put it on this Sunday's menu! Thanks!
Debs says
Thanks Amelie! It's cosy Sunday dinner perfection!
michele says
I love rustic recipes like this.... Im always looking for new ones to make ... I jut added the ingredients to make it for the weekend! Thanks!
Debs says
Thanks Michele! Hope you love it!