Creamy Pumpkin Alfredo: 5 Best Fall Dishes

A Warm Hug in a Bowl

Do you ever want a meal that feels like a warm blanket on a cool autumn night? Something rich, filling, and very tasty that warms you from the inside out? If so, you’re in for a treat! We are making Creamy Pumpkin Alfredo. This bright and tasty twist will become your new favorite comfort food. Get ready to love its smooth feel and sweet, savory pumpkin goodness.

Why Make This Recipe

• Quick & Easy: This meal is great for weeknights. It is ready in less than 30 minutes.
• Very Creamy: You can make rich, restaurant-quality sauce at home.
• Seasonal Treat: It uses the great tastes of autumn. It is good all year though.
• Good for Vegetarians: This is a fantastic meal without meat that even meat-eaters will enjoy.
• Change It Up: You can easily add your favorite things. It is good for making meals ahead of time.
• Kid-Friendly: This is a tasty way to add extra vegetables without any fuss.

How to Make Creamy Pumpkin Alfredo

First, you cook the pasta. While the pasta cooks, you make the sauce. You cook onions and garlic until soft. Then, you add pumpkin, cream, and broth. You stir in cheese and spice. Finally, you combine the pasta and sauce.

Ingredients for Creamy Pumpkin Alfredo

For the Pasta
* 250-300g (about 8-10 oz) fettuccine or your favorite pasta
* Salt for boiling water

For the Creamy Pumpkin Alfredo Sauce
* 2 tbsp olive oil or butter
* 1 small onion, finely diced (or 2-3 shallots)
* 2-3 cloves garlic, minced
* 1 cup (240g) pumpkin puree (100% pure pumpkin, not pie filling)
* 1 ½ cups (360ml) heavy cream
* ½ cup (120ml) vegetable broth (or chicken broth if not strictly vegetarian)
* ½ cup (50g) freshly grated Parmesan cheese, plus more for serving
* ¼ tsp ground nutmeg
* Salt and freshly ground black pepper to taste
* (Optional) Pinch of red pepper flakes for a subtle kick

Directions for Creamy Pumpkin Alfredo

Step 1: Cook the Pasta
* Bring a large pot of salted water to a rolling boil.
* Add your chosen pasta. Cook it until it is firm to the bite, according to package directions.
* Before draining, save about 1 cup of the water the pasta cooked in. Drain the rest and set aside.

Step 2: Cook Aromatics
* While the pasta cooks, heat the olive oil or butter in a large pan over medium heat.
* Add the diced onion (or shallots). Cook until soft and clear, about 3-5 minutes.
* Stir in the minced garlic. Cook for another minute until it smells good. Be careful not to burn it.

Step 3: Make the Creamy Pumpkin Alfredo Sauce
* Stir the pumpkin puree, heavy cream, and vegetable broth into the pan.
* Bring the mix to a light simmer. Then turn the heat to low.
* Stir in the grated Parmesan cheese and ground nutmeg. Keep stirring until the cheese melts and the sauce is smooth and creamy.
* Season well with salt and freshly ground black pepper. Taste and add more seasoning if needed. Add red pepper flakes now if you like.

Step 4: Mix Pasta and Creamy Pumpkin Alfredo Sauce
* Add the drained pasta right into the pan with the Creamy Pumpkin Alfredo sauce.
* Toss gently to cover the pasta evenly with the sauce.
* If the sauce is too thick, add a little of the saved pasta water until it is how you like it.

How to Serve Creamy Pumpkin Alfredo

• Simple & Nice: Put fresh parsley or sage leaves on top with a sprinkle of extra Parmesan.
• Add Protein: Serve with grilled chicken breast, cooked shrimp, or crispy sage-browned butter chickpeas.
• Lots of Veggies: Stir in cooked mushrooms, soft spinach, roasted Brussels sprouts, or steamed broccoli.
• Crunch: Put toasted pepitas (pumpkin seeds) on top for more texture and a nutty taste.
• Garlic Bread Partner: Warm, crusty garlic bread is perfect for soaking up all the delicious Creamy Pumpkin Alfredo sauce.

How to Store Creamy Pumpkin Alfredo

Leftover Creamy Pumpkin Alfredo can stay in a sealed container in the fridge for up to 3-4 days. Warm it gently on the stove or in the microwave. Add a little milk or broth if the sauce got too thick.

Tips to Make Creamy Pumpkin Alfredo

• Freshly Grated Parmesan: Always use Parmesan cheese you grate yourself for the best taste and melting. Pre-shredded kinds often have stuff that can make the sauce grainy.
• Taste and Change: Pumpkin puree can be different in sweetness and wetness. Taste your sauce as you go. Add more seasoning if needed.
• Do Not Overcook: Cooking the sauce too much can make it separate. Keep it at a gentle simmer.

Variations & Customizations

• Make it Spicy: Add a pinch of cayenne pepper or a dash of hot sauce to the sauce for extra warmth.
• Herbs: Put fresh thyme, rosemary, or sage in the sauce while it simmers.
• No Dairy Option: You can make a dairy-free version. Use full-fat coconut milk or cashew cream instead of heavy cream. Use nutritional yeast for a cheese taste.
• Smoky Taste: A little smoked paprika can add a great deep taste to your Creamy Pumpkin Alfredo.

FAQs

Q1: Can I use canned pumpkin pie filling instead of pumpkin puree for Creamy Pumpkin Alfredo?
No. You must use 100% pure pumpkin puree. Pumpkin pie filling has added sugar and spices. This will make your Creamy Pumpkin Alfredo taste much sweeter and spicier than you want.

Q2: How long does Creamy Pumpkin Alfredo last in the refrigerator?
Leftover Creamy Pumpkin Alfredo can stay in a sealed container in the fridge for up to 3-4 days. Warm it gently on the stove or in the microwave. Add a little milk or broth if the sauce got too thick.

Q3: Can I freeze Creamy Pumpkin Alfredo?
You can freeze it. However, cream-based sauces like Creamy Pumpkin Alfredo can sometimes separate or become a bit lumpy when thawed due to the dairy. If you freeze it, thaw it overnight in the fridge. Warm it gently, stirring well to try and mix the sauce again. For best results, it is always best eaten fresh.

Q4: What’s the best type of pasta to use for Creamy Pumpkin Alfredo?
Fettuccine or tagliatelle are good choices. Their wide, flat shape holds the rich Creamy Pumpkin Alfredo sauce well. However, penne, rigatoni, or even cavatappi also work great if you like a different shape!

Q5: Is this Creamy Pumpkin Alfredo recipe vegetarian?
Yes, this Creamy Pumpkin Alfredo recipe is fully vegetarian when made with vegetable broth. It is a tasty and filling option for meals without meat.

Classic Creamy Pumpkin Alfredo

This creamy pumpkin alfredo pasta is a comforting and flavorful dish, perfect for a cozy meal. It combines al dente fettuccine with a rich sauce made from pumpkin puree, heavy cream, and Parmesan cheese.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 people

Calories 450 kcal

Equipment

• large pot
• large pan

Ingredients

  

Pasta

• 250-300 g fettuccine about 8-10 oz
• Salt for boiling water

Sauce

• 2 tbsp olive oil
• 1 small onion finely diced
• 2-3 garlic cloves, minced
• 1 cup pumpkin puree 100% pure pumpkin
• 1.5 cups heavy cream
• 0.5 cup vegetable broth
• 0.5 cup Parmesan cheese freshly grated, plus more for serving
• 0.25 tsp ground nutmeg
• Salt and freshly ground black pepper to taste
• red pepper flakes Optional, for a subtle kick

Instructions

 

Cooking Pasta

• Boil salted water in a large pot, then cook fettuccine until al dente according to package instructions.
• Before draining, save about 1 cup of pasta water, then drain the fettuccine and set aside.

Preparing Sauce

• Heat olive oil in a large pan over medium heat and cook diced onion until soft and translucent for 3-5 minutes.
• Stir in minced garlic and cook for another minute until fragrant.
• Add pumpkin puree, heavy cream, and vegetable broth to the pan; bring to a light simmer, then reduce heat to low.
• Stir in grated Parmesan cheese and ground nutmeg until the cheese melts and the sauce is smooth and creamy. Season with salt, pepper, and optional red pepper flakes.

Combining and Serving

• Add the drained pasta directly into the pan with the sauce and toss gently to coat evenly.
• If the sauce is too thick, add some saved pasta water to reach desired consistency, then serve immediately garnished with extra Parmesan and fresh herbs.

Notes

For extra flavor, consider roasting fresh pumpkin instead of using canned puree. Ensure to taste and adjust seasonings, especially salt, throughout the cooking process. Freshly grated Parmesan cheese melts better and provides a superior flavor compared to pre-grated varieties.