Pumpkin Alfredo Pasta is smooth, creamy, and ready in just 20 minutes. Featuring a silky pumpkin sauce with cozy spices, you’ll love this simple dish that’s perfect for fall!

You should try this Pumpkin Mac and Cheese and One Pot Fettuccine Alfredo next!

pumpkin alfredo pasta in a white skillet with a sprig of sage

This creamy pumpkin Alfredo pasta is what dreams are made of, friends!

Pumpkin and parmesan cheese pair beautifully, along with cinnamon, nutmeg, and some half-and-half. This Alfredo pasta recipe has decadent fall flavors that will become the star of the season.

And best of all, it’s incredibly easy to make.

Unlike traditional Alfredo sauce that’s loaded with butter, lots of parmesan cheese and heavy cream, this recipe is more calorie-friendly and captures the flavors of fall. It’s cozy comfort food, just like this chicken alfredo pasta bake.

Why You’ll Love This Recipe:

  • Easy: you can have this pumpkin pasta prepped, cooked, and ready to be devoured in just 20 minutes.
  • Simple ingredients: you might have everything on-hand to make this creamy dish.
  • Customizable: you can add some chicken, ground turkey, ground sausage, or veggies to bulk up this pasta.
  • Makes delicious leftovers: that is, if you have any! This would be tasty when reheated a second (or third) day.
  • Delicious comfort food: the pumpkin sauce is subtle, yet packs a delicious flavor that’s perfect for pumpkin season. And the pasta takes care of your carb cravings!
pumpkin alfredo pasta ingredients in small white bowls

Ingredients Needed:

  • Pasta: any shape of pasta works well to hold the creamy pumpkin sauce, though I personally love rigatoni, cavatappi, or fettuccine noodles.
  • Butter: unsalted in best, as you can control the amount of salt in the recipe.
  • Minced garlic: I like to use minced for convenience, but diced garlic cloves also work well.
  • Pumpkin: the star of the dish! Be sure to use pure canned pumpkin, not pumpkin pie filling (as that has added sugar and other ingredients that would not taste well in this pasta).
  • Ground cinnamon and nutmeg: these spices elevate the pumpkin flavor and give it an extra dash of coziness.
  • Half-and-half: this keeps this Alfredo pumpkin recipe a bit on the lighter side, though you could also use heavy whipping cream for a richer flavor.
  • Parmesan cheese: the grated kind (fresh, if you can) gives it that alfredo taste.
  • Salt and black pepper: for seasoning.
cooked pasta in a white bowl
pumpkin alfredo sauce in a white skillet
pasta tossed in pumpkin alfredo sauce in a white skillet

How to Make This Pumpkin Alfredo Recipe:

  • Cook pasta: cook the pasta according to the package directions until al dente. Drain, reserving ½ cup of the pasta water, and set aside. 
  • Melt and stir: add the butter to a large skillet and melt over medium-high heat. Stir in the minced garlic, followed by the pumpkin, spices, and half-and-half. Bring to a boil and then reduce heat to low and simmer until slightly thickened.
  • Add: remove the skillet from heat and stir in the parmesan cheese, salt, and pepper. Add the cooked pasta and toss to combine, and then add the reserved water, if needed.

How to Store:

Leftovers will keep in an airtight container in the refrigerator for up to four days.

  • To reheat: warm in the microwave for about 1 minute to 1 minute 30 seconds, or until heated through. Alternatively, you can reheat on the stove over medium low heat until warmed through. If the creamy sauce is too thick, add a touch of milk or half-and-half to thin it out.
pumpkin alfredo pasta on white plate with a silver fork next to another plate of pasta and rest of pasta in white skillet

What to Serve with Pumpkin Pasta:

This pasta would pair wonderfully with many different dishes! Here are a few of my favorites:

Variations:

  • Add some fresh herbs: fresh sage leaves are a delicious addition, as is fresh rosemary or thyme.
  • Mix in some veggies: fresh baby spinach, kale, asparagus, or mushrooms would be a tasty addition.
  • Sprinkle in some meat: cooked, diced or shredded chicken, ground turkey, bacon, or ground Italian sausage would make this a complete, hearty meal-in-one.
  • Swap the pumpkin: for butternut squash puree for a slightly different flavor.

Tips for Making the Best Pumpkin Alfredo Sauce Recipe:

  • Cook the pasta until al dente: try not to overcook the pasta, as it will become mushy.
  • Don’t forget to reserve some of the pasta water: while it might not need it, the starchy water will help thin the sauce if it’s too thick once the pasta is mixed into the Alfredo sauce.
  • Grate your own parmesan cheese: while the canned version is works well, freshly grated is always best so that it melts more smoothly.
pumpkin alfredo pasta on a white plate with a silver fork

Looking for More Easy Pasta Recipes? I’ve Got You Covered!

pumpkin alfredo pasta on a white plate with a silver fork

Pumpkin Alfredo Pasta

Yield: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Pumpkin Alfredo Pasta is smooth, creamy, and ready in just 20 minutes. Featuring a silky pumpkin sauce with cozy spices, you'll love this simple dish that's perfect for fall!
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Ingredients
 

  • 16 ounces dry pasta, (such as rigatoni, linguine, etc.)
  • 2 tablespoons unsalted butter
  • 3 teaspoons minced garlic
  • 1 cup pure pumpkin
  • Pinch of ground cinnamon and ground nutmeg
  • 1½ cups half-and-half, (or heavy whipping cream)
  • ½ cup grated parmesan cheese
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Equipment

Instructions
 

  • Cook pasta according to package directions. Drain, reserving ½ cup of the pasta water, and set aside.
  • In a large skillet, melt butter over medium heat. Stir in minced garlic and cook for 30 seconds. Stir in pumpkin, cinnamon, nutmeg, and half-and-half. Bring to a boil, then reduce heat to low and simmer for 4-5 minutes, or until thickened slightly.
  • Remove from heat and stir in parmesan cheese, salt, and pepper. Add pasta to skillet and toss to combine, adding the reserved pasta water (if needed) to thin the sauce. Serve immediately.

Notes

  • Leftover pasta will keep in an airtight container in the refrigerator for up to four days.
  • The pumpkin flavor in this pasta is subtle, so if you prefer a stronger flavor, increase the pumpkin by 1-2 tablespoons.
  • Freshly grated parmesan cheese is best, as it will melt more smoothly into the sauce.
  • See my tips and tricks for making this Pumpkin Alfredo Pasta above the recipe box.
Serving: 1serving, Calories: 628kcal, Carbohydrates: 95g, Protein: 21g, Fat: 18g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 47mg, Sodium: 557mg, Potassium: 496mg, Fiber: 6g, Sugar: 8g, Vitamin A: 10031IU, Vitamin C: 4mg, Calcium: 222mg, Iron: 2mg
Cuisine: American
Course: Main Course
Author: Gayle
Did you make this recipe?Let me know! Mention @pumpkin_n_spice on Instagram or tag #pumpkin_n_spice.