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Pumpkin Alfredo

Pumpkin Alfredo is a creamy Italian-American pasta made by simmering pumpkin puree with heavy cream, then melting parmesan into a velvety sauce. Tossed with fettuccine and loosened with reserved pasta water, it coats every strand for a smooth, orange-cream finish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Fettuccine
  • 1 lb fettuccine Dry pasta.
Pumpkin Alfredo base
  • 1 cup pumpkin puree Use plain, not pie filling.
  • 1.5 cup heavy cream Cold or room temperature is fine.
  • 4 tbsp unsalted butter Salted butter can be substituted, reduce added salt.
  • 4 clove garlic, minced Minced fresh for best flavor.
  • 1.5 cup parmesan, freshly grated Grate from a block for smooth melting.
Sauce adjusting & flavor
  • 0.5 cup pasta cooking water Reserve before draining pasta.
  • 0.25 tsp nutmeg Ground nutmeg.
  • 0.25 tsp white pepper Adjust to taste.
For serving
  • 0.25 fresh parsley and extra parmesan for serving Chopped parsley and additional parmesan.
  • salt to taste Season pasta water and finish sauce.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook the pasta
  1. Bring a large pot of well-salted water to a boil, then cook fettuccine until al dente; reserve 1 cup of pasta cooking water before draining.
  2. Set drained fettuccine aside so it stays warm while you make the sauce.
Make the pumpkin alfredo sauce
  1. Melt the butter in a large skillet over medium heat, then sauté the minced garlic for 1-2 minutes until fragrant.
  2. Stir in pumpkin puree and heavy cream, then simmer for 4-5 minutes until smooth and slightly thickened.
  3. Reduce the heat to low, then stir in the parmesan in handfuls until fully melted and the sauce looks glossy.
  4. Add nutmeg and white pepper, then add the cooked pasta and toss to coat thoroughly.
  5. Pour in the reserved pasta cooking water a splash at a time to loosen the sauce as needed, tossing until silky.
  6. Season with salt to taste, then serve immediately with fresh parsley and extra parmesan.

Notes

Pro tip: keep the sauce on low heat when melting parmesan—high heat can cause graininess. Refrigerate leftovers in an airtight container up to 3 days; reheat gently with a splash of water or cream to restore texture. Freezing isn’t recommended for the creamiest results. For a dairy-light swap, use half-and-half instead of heavy cream and consider a lactose-reduced parmesan (texture may be slightly less rich).