Pumpkin Fettuccine Alfredo is a delicious twist on a classic dish that turns an easy weeknight dinner into a fabulous fall feast!
Pumpkin Alfredo
Pumpkin Alfredo is pure creamy yumminess! The pumpkin and warm spices create a more complex and flavorful sauce that gives me those wonderful autumn vibes. It is also really quick and easy to make. You can have it ready in as little as 15 minutes!
I make this pumpkin fettuccine alfredo often during the fall and winter months since my daughter loves it so much. I like to mix things up, so sometimes I will toss in some Parmesan Roasted Broccoli, chopped walnuts, Bourbon Mushrooms, or pepitas, to add some additional plant-based protein, flavor, and texture. I have given some more possible variations below. I hope that you enjoy the pumpkin alfredo as much as we do!
Pumpkin Alfredo Pasta Variations
Pumpkin Alfredo Pasta can easily be customized to suit your personal preferences. This is a great vegetarian meal, but you can also serve it as a side dish with a meaty main course or just toss in some cooked meat if you would like. Chicken and turkey pair well with this pasta. You can even add some Italian Roasted Shrimp or Baked Salmon for a pescatarian dish. If you want to keep it vegetarian, try tossing in some veggies, Maple Bourbon Pecans, or other chopped nuts, pepitas, mushrooms, tofu, or whatever else you would like.
The pumpkin alfredo sauce goes well with any pasta, so take your pick. If you want to make this a low-carb pasta, you can easily substitute the fettuccine with a pasta alternative like spaghetti squash, which is another fall favorite!
If you are serving this for date night, or just want to add a side dish, try serving the pumpkin pasta with a Pear Salad. My daughter always requests either Cheddar Biscuits or Parmesan Garlic Bread to dip in the sauce, yum!
I would love to hear about any variations that you come up with, so get creative and have fun!
Pumpkin Alfredo Sauce Ingredients
- unsalted butter
- minced garlic
- pure pumpkin puree
- dry white wine – I use pinot grigio or sauvignon blanc. You can substitute the wine with either chicken or vegetable broth.
- milk – Whole milk works best but you can also use 2%.
- heavy whipping cream
- sage – Rubbed sage or ground sage if you are using a dry spice. Freshly chopped sage is wonderful!
- pumpkin spice – Yes, pumpkin spice! You can also use an equal mix of cinnamon and nutmeg as a substitute.
- cayenne pepper
- salt and pepper to taste (I used 1/2 teaspoon of each)
- grated parmesan cheese plus extra cheese for garnish
How to make Pumpkin Fettuccine Alfredo
Making Pumpkin Fettuccine Alfredo is quick and easy. It helps to prepare by getting all of the ingredients ready before you start.
While you are making the pumpkin alfredo sauce, boil your pasta according to the package instructions and drain when finished. Note: Make sure you add salt to your pasta water.
Pumpkin Alfredo Sauce
To make the pumpkin alfredo sauce, melt the butter in a large sauté pan over medium heat. Sauté the garlic in butter for about 1 minute, or until it is fragrant, not burnt. Add the white wine to the pan and simmer for 2 – 3 minutes.
Add the pumpkin puree, sage, pumpkin pie spice, cayenne pepper, salt, and pepper to the pan and whisk to combine. Then whisk in the heavy cream and milk. Bring the sauce to a simmer over medium heat and keep it at a simmer for 6 – 8 minutes, or until the sauce begins to thicken. It should not be too thick, just beginning to thicken.
After you have simmered the sauce, reduce the heat to low. Add the parmesan cheese to the pan and quickly whisk to combine. Adding the cheese will thicken the sauce. Personally, I like my sauce thick and creamy. If the sauce is too thick for your liking, you can add some additional milk to thin it out. If your sauce is too thin, you can thicken the sauce by adding additional parmesan.
Once the pasta is finished, drain and add the pasta to the sauce, then stir to combine. Serve immediately and garnish with extra parmesan cheese if you would like.
Pumpkin Fettuccine Alfredo
Ingredients
- 1 lb. Fettuccine or pasta of your choice
- 1 15 oz. can pure pumpkin puree
- 1 1/2 cups heavy whipping cream
- 1 1/2 cups whole milk
- 1 1/4 cups finely grated parmesan cheese Plus extra for garnish *see notes
- 1/2 cup dry white wine
- 4 tablespoons unsalted butter
- 2 tablespoons minced garlic 8 cloves minced
- 1 teaspoon Sage rubbed or ground
- 1 teaspoon pumpkin spice *see notes
- 1/8 teaspoon Cayenne Pepper
- 1/2 teaspoon Kosher Salt or to taste
- 1/2 teaspoon freshly ground pepper or to taste
Instructions
- While you are making the pumpkin alfredo sauce, boil your pasta according to the package instructions and drain when finished. Note: Make sure you add salt to your pasta water.
Pumpkin Alfredo Sauce
- Melt the butter in a large sauté pan over medium heat.
- Sauté the minced garlic in the butter for about 1 minute, until it becomes fragrant, not burnt.
- Add the white wine to the pan and simmer for 2 - 3 minutes.
- Add the pumpkin puree, sage, pumpkin pie spice, cayenne pepper, salt and pepper to the pan and whisk to combine. Then whisk in the heavy cream and milk. Bring the sauce to a simmer over medium heat and keep at a simmer for 6 - 8 minutes, or until the sauce begins to thicken.
- Reduce the heat to low. Add the parmesan cheese and whisk to combine. *see notes
- Once the pasta is finished, drain. Add the cooked pasta to the sauce and stir to combine. Serve with extra parmesan and enjoy!
Notes
- If you would like to thicken the sauce, whisk in an additional 1/4 cup of parmesan.
- If you would like to thin the sauce, whisk in an additional 1/4 cup of milk.
- You can substitute the pumpkin spice with equal parts of cinnamon and nutmeg.
(This recipe was originally posted in 2018 and has been updated with a new recipe card.)
I hope that you enjoy the Pumpkin Fettucine Alfredo! As always, I would love to hear any feedback you have!
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More Pasta Recipes
- Creamy Italian Ravioli
- Creamy Mushroom Pasta
- Cajun Shrimp Pasta
- Chicken Diavolo Pasta
- Creamy Chicken Marsala Pasta
- Creamy Pesto Pasta
- Chicken Tetrazzini
- Creamy Sage Turkey Pasta and Peas
- Creamy Ratatouille Pasta
- Italian Pasta Salad
- Vegan Pesto Pasta
- Roasted Cauliflower Pasta
- Creamy Mushroom Tortellini
- Tuscan Shrimp Pasta
More Fall Flavors
- Fall Tortellini Pasta Salad
- Cinnamon Honey Nut Granola
- Acorn Squash with Cinnamon Butter
- Pumpkin Smoothie Bowl
- Pear Salad with Honey Balsamic
- Pumpkin Hummus
- Healthy Oatmeal Muffins
- Pumpkin Bread
- Mini Pumpkin Cheesecakes
- Pear Bread
- Spaghetti Squash Boats with Spinach Alfredo
- Healthy Cornbread Muffins
- Slow Cooker Turkey Chili
I have been on such a pumpkin kick lately! I haven’t seen a recipe for fettuccine alfredo using pumpkin, that sounds and looks soooo good. I’m definitely making it tomorrow.
Thank you, Corrie! I love pumpkin season! I hope that you enjoy the pumpkin pasta!
A nice twist on a classic. The pumpkin and spices make this a great dish to give you that warming comfort on those brisk Autumn days. Plus helps sneak in extra veggies to the kids. The pumpkin gives an extra creaminess and the spices gives a little sweetness that pairs well with anything salty.
Thank you so much! I am so glad you enjoyed it!