Pumpkin Alfredo
on Oct 31, 2024
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Canned pumpkin, cream, garlic, and parmesan cheese are combined until smooth and poured over pasta for a quick and delicious meal. Pumpkin alfredo is a unique dish that is full of flavor.
Pumpkin alfredo is not your typical pasta recipe! It might seem intimidating if you have never tried it before, but I promise it tastes incredible. The pumpkin puree is not overpowering, but instead lends a slightly sweet flavor that balances the bright parmesan cheese perfectly. Even though there are only 5 simple ingredients, this dish is full of flavor.
I also love how quickly this dish comes together! You can make the sauce as the pasta cooks and you will be ready to eat in no time. If you are looking for a quick dinner that is cozy and delicious, then this recipe is the one for you.
Table of Contents
Why You’ll Love This Recipe
- You only need 5 simple ingredients.
- The sauce comes together in under 30 minutes.
- The texture of the sauce is rich, creamy, and silky.
Recipe Ingredients
- Pasta—Any kind will work, we typically use fettuccine.
- Pumpkin Puree—To give the sauce a creamy and rich texture.
- Heavy Cream—This is the base of the sauce, to help thicken it.
- Butter—To cook the garlic. You can also use a bit of olive oil instead.
- Garlic—Freshly minced.
- Parmesan Cheese—Grated. To add a bright flavor and creamy texture.
- Salt and Pepper—To taste.
See the recipe card for full information on ingredients and quantities.
How to Make Pumpkin Alfredo
Step #1. Bring a pot of water to a boil and cook the pasta. Keep some of the water the pasta was cooked in, then drain and set the pasta aside.
Step #2. Preheat a large skillet and add the butter. When the butter is melted, add the garlic and cook until fragrant.
Step #3. Stir in the pumpkin puree and heavy cream. Bring the mixture to a simmer and add the parmesan cheese.
Step #4. Cook until the cheese melts. Add the pasta to the sauce and stir to combine.
Recipe FAQs
With the other ingredients, the pumpkin flavor is not too strong. It has a subtle sweet flavor that pairs well with the parmesan cheese and does not overpower the taste of the sauce. You will barely be able to tell that it is in there! The main purpose of the pumpkin is not for flavor, but to create a creamy, silky texture to the sauce. And as a bonus, it will also add a beautiful light orange color to the dish!
Definitely! We always use store-bought pumpkin puree for this recipe, but if you have home-made pumpkin puree then feel free to use that. Just keep in mind what kind of spices or flavors you have added to it, if any. This also goes for store-bought puree. Try to buy a plain puree so that it does not alter the flavor of your dish. Also make sure to grab puree rather than pie mix, as they will typically be right next to each other but are quite different!
If you find that your sauce is a bit thick, then this is where the reserved pasta water comes in handy! Add a tablespoon or two of the pasta water to your sauce at a time, then stir. Continue this process until it reaches a creamy consistency that easily coats the pasta. Keep in mind that the sauce will also continue to thicken as it cools, so you don’t want it too thick to begin with in order to avoid clumping later.
How to Serve and Store Pumpkin Alfredo
Pumpkin alfredo is a dish that can be served with practically anything! You can add a side of roasted veggies such as brussel sprouts, carrots, zucchini, or green beans. For a more fresh and light side, you can serve this pasta with a simple garden salad with vinaigrette or fresh fruit. And don’t forget the garlic bread!
Any leftover pumpkin alfredo can be stored in an airtight container in the fridge for up to 2-3 days. You can store the pasta and the sauce together or separate. To reheat, place a serving in the microwave, cover with a paper towel or plate, and warm in 45 second intervals. The sauce might lose some creaminess when reheated, so feel free to add a splash of heavy cream and stir it in to get the right texture again.
Expert Tips
- Freshly shredded cheese will melt much better than pre-shredded, so if you have time, shred it yourself! If you’re in a pinch then you can use bottled parmesan cheese.
- Don’t be shy about salt in this recipe, it will bring out so much of the flavor! For reference, I added about a teaspoon of kosher salt.
- If you want to increase the protein in this dish, add grilled chicken or shrimp. Either cook the chicken or shrimp, cut it up, and stir it into the pasta, or add it on top while serving.
- Once you add the cheese, be sure to stir it consistently so that it melts nicely and to avoid any clumps.
More Pasta Recipes To Consider
Pasta Dishes
Easy Slow Cooker Vegetable Lasagna
Pasta Dishes
Creamy Chicken and Vegetable Baked Pasta
Soups, Stews & Chowders
Pasta Fagioli Soup Recipe
From Scratch Recipes
Chicken Fettuccine Alfredo
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Rich and Creamy Pumpkin Alfredo
Ingredients
- 12-16 ounces pasta
- 3 tablespoons butter
- 3-5 cloves garlic, minced
- 1 cup pumpkin puree
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- salt and pepper to taste
Instructions
- Bring a large pot of water to a boil and cook the pasta al dente according to the package directions. Reserve 1 cup of the water that the pasta cooked in, and then drain and set the pasta aside.
- Preheat a large skillet over medium heat. Add the butter.
- When the butter is melted, add the garlic and cook just until fragrant, about 30 seconds.
- Stir in the pumpkin puree and the heavy cream.
- Bring the mixture to a light simmer and add the Parmesan cheese.
- Cook, stirring very often, until the cheese melts and the mixture starts to thicken slightly, about 5 minutes.
- Add the cooked pasta to the sauce and stir to combine. If the sauce is too thick, add some of the reserved pasta water until it reaches a creamy consistency that coats the pasta. Add salt and pepper to taste. Serve right away.
Notes
- Don’t be shy about salt in this recipe. I added about a teaspoon of kosher salt.
Oh YUMMY! I actually had to make some changes since I was sharing this. It had to be low fat…..found a great recipe that used 2%, cottage cheese and cornstarch to create the heavy cream “feel”. I don’t know how it really compares to your dish, but what I created definitely made me think “Wow, I am making this again and again!” Pumpkin, garlic and parmesan together are magical! Hubby had no clue he just ate a vegetable and she loved it! Thank ya!!!!
Great ideas on substitution! Can’t wait to try them. Thanks for the review!
What could you use instead of heavy cream?
Normal cream, and half and half both work well though it is a little less creamy with the half and half!
I’m thinking of using part Greek yogurt.
Pumpkin alfredo sounds like heaven!