Name: Easy Creamy Pumpkin Alfredo Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-Inspired / American
Ingredients: 8–12 oz (225–340 g) pasta (fettuccine or preferred shape); 1 tbsp (15 ml) olive oil; 3 garlic cloves, minced; 15 oz (425 g) canned pumpkin purée (not pie filling); 1 cup (240 ml) heavy cream; 1 cup (100 g) grated Parmesan cheese; 1/2 tsp (3 g) salt; 1/4 tsp (1 g) black pepper; 1/4 tsp (1 g) ground nutmeg; 6–8 fresh sage leaves, chopped; 1/2 cup (120 ml) reserved pasta cooking water

Jump to Recipe

If you’re craving comfort food with a fall flair, look no further than this Pumpkin Alfredo Pasta. It’s creamy, dreamy, and ready in just 30 minutes. Think of it as your favorite Alfredo—but upgraded with a silky pumpkin pasta sauce, a touch of nutmeg, and fragrant sage that makes your kitchen smell like autumn in full bloom.

Whether you need a quick weeknight dinner or a cozy weekend indulgence, this easy Alfredo twist is sure to satisfy your creamy pasta cravings without the fuss.

Why You’ll Love This Creamy Pasta Recipe

Fast and flavorful: Dinner in under 30 minutes.
Fall dinner idea perfection: Pumpkin + sage = seasonal magic.
Ultra creamy: Heavy cream and Parmesan make the sauce rich and luscious.
One-pan sauce: Minimal cleanup, maximum flavor.
Kid-friendly: Mild flavor but fancy enough for grown-ups too.

Ingredients

8–12 oz (225–340 g) pasta (fettuccine or your favorite)
1 tbsp (15 ml) olive oil
3 garlic cloves, minced
15 oz (425 g) canned pumpkin puree (not pie filling)
1 cup (240 ml) heavy cream
1 cup (100 g) grated Parmesan cheese
1/2 tsp (3 g) salt
1/4 tsp (1 g) black pepper
1/4 tsp (1 g) ground nutmeg
6–8 fresh sage leaves, chopped
1/2 cup (120 ml) pasta cooking water, reserved

How to Make Pumpkin Alfredo Pasta

Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
Sauté the garlic: In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
Add pumpkin puree: Stir in the pumpkin and let it cook for 2–3 minutes.
Make it creamy: Pour in the heavy cream and stir until smooth. Let the sauce gently simmer.
Melt the cheese: Add Parmesan, stirring until melted. Season with salt, pepper, and nutmeg.
Add sage: Toss in chopped sage and cook for 1–2 minutes until fragrant.
Combine: Add cooked pasta and toss to coat. Add reserved pasta water as needed to loosen the sauce.
Serve: Garnish with extra Parmesan and sage. Serve immediately.

Tips to Make This Pumpkin Pasta Sauce Even Better

Use freshly grated Parmesan for the creamiest melt.
Don’t skip the pasta water! It helps emulsify and thicken the sauce.
Add a protein: Grilled chicken, shrimp, or sautéed mushrooms work beautifully.
Swap the sage: Try thyme or rosemary if sage isn’t your thing.
Make it dairy-free: Use coconut cream and a vegan Parmesan alternative.

Why This Pumpkin Alfredo Pasta Has a Spot on My Weeknight Rotation

This dish was born from one of those “what’s in the pantry?” nights. I had half a can of pumpkin, a wedge of Parmesan, and just enough cream—and magic happened. The nutmeg and sage took it to the next level.

Now, it’s become a go-to during chilly months when I want something warm and rich but still a little different. It feels indulgent, but comes together so quickly you’ll wonder why you ever settled for jarred sauce.

What to Serve With Pumpkin Alfredo Pasta

Garlic bread or focaccia: Something to soak up all that luscious sauce.
Crisp green salad: A fresh counterbalance to the creaminess.
Roasted Brussels sprouts or broccoli: Adds a little crunch and extra nutrients.
A glass of white wine: Chardonnay or Pinot Grigio pairs beautifully.

This pasta is the star, so sides can stay simple.

How to Store and Reheat Leftovers

Refrigerate: Store in an airtight container for up to 3 days.
Reheat gently: Add a splash of milk or cream when reheating on the stove or in the microwave to restore creaminess.
Freezing not recommended: Cream sauces can split when thawed.

This one’s best enjoyed fresh, but it holds up nicely for next-day lunches.

FAQs About Pumpkin Alfredo Pasta

Can I use fresh pumpkin instead of canned?

Yes! Roast and purée fresh pumpkin for a homemade touch. Just make sure it’s smooth.

Is this spicy?

Not at all—just warmly spiced from the nutmeg. You can add chili flakes if you like heat.

Can I make it ahead?

The sauce can be made in advance and stored separately. Reheat gently before tossing with fresh pasta.

What kind of pasta works best?

Fettuccine, penne, or even rigatoni work well. Just choose a shape that holds sauce nicely.

This Creamy Pumpkin Pasta Will Be Your New Fall Favorite

This Pumpkin Alfredo Pasta is everything we love about comfort food—creamy, savory, and full of cozy fall flavor. With minimal effort and maximum payoff, it’s an easy Alfredo twist that’s guaranteed to become a seasonal staple.

Whether you’re hosting friends or just treating yourself on a weeknight, this dish delivers rich, comforting goodness with every forkful. Ready in 30, gone in minutes.

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