Pumpkin Alfredo Pasta I’m Obsessed With for Cozy Fall Dinners

Looking for a pasta recipe that wraps you in pure cozy comfort? Pumpkin Alfredo Pasta I’m Obsessed With for Cozy Fall Dinners is exactly that the perfect blend of creamy, savory, and just a touch of autumn sweetness. This Pumpkin Alfredo Pasta brings the best of fall’s flavors right to your dinner table, making every bite warm and inviting.

Imagine twirling tender pasta coated in a luscious pumpkin-spiced Alfredo sauce, rich with garlic and parmesan, perfect for those crisp evenings when all you want is a comforting meal. This recipe has become my go-to for fall nights, and I can’t wait for you to try it too.

Why I Can’t Stop Making These Cookies

• Creamy pumpkin warmth meets classic Alfredo richness comfort food elevated.
• Uses simple pantry staples and fresh pumpkin puree for an easy, seasonal twist.
• Quick to whip up on busy weeknights but impressive enough for dinner guests.
• Kid-friendly flavors that sneak in veggies in the tastiest way.
• A perfect way to celebrate fall without turning to heavy, overly sweet dishes.

What Type of Pumpkin Should I Use?

For this recipe, canned pumpkin puree is the easiest and most consistent choice look for 100% pure pumpkin, not pumpkin pie filling. Fresh pumpkin can work too but requires roasting and pureeing ahead of time. If using fresh, choose sugar pumpkins or pie pumpkins for the best flavor; avoid large carving pumpkins as they lack sweetness and texture.

If you want to use frozen pumpkin, thaw fully and drain any excess liquid to avoid a watery sauce. Patting it dry gently with a paper towel helps keep the Alfredo silky. Properly handling your pumpkin puree ensures your sauce has the perfect creamy consistency every time.

Options for Ingredient Alternatives

• Butter: Swap with olive oil or vegan butter for dairy-free variations.
• Cheese: Parmesan can be replaced with Pecorino Romano or a strong aged cheddar.
• Milk: Use whole milk, half-and-half, or plant-based milks like oat or cashew for creaminess.
• Garlic: Fresh minced garlic or garlic powder, or omit if preferred.
• Pumpkin Puree: Canned, fresh, or thawed frozen pumpkin all work; just manage moisture.
• Spice: Add a pinch of nutmeg or cinnamon for a warmer fall flavor hints.

The Biggest Challenges While Baking

• Avoid curdling the sauce by adding warm milk gradually and stirring constantly.
• Don’t let the sauce boil once thickened to keep it smooth and creamy.
• Use pasta water sparingly to loosen sauce if it thickens too much.
• Fold in cheese last off heat to prevent grainy texture.
• Timing is key serve immediately for best flavor and creaminess.

Storage & Freezing Instructions

Pumpkin Alfredo Pasta is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk to bring back the creaminess.

This dish doesn’t freeze well once sauced and mixed because the texture can separate. Instead, freeze cooked pasta and sauce separately if you want to prep ahead. Thaw in the fridge overnight and reheat slowly, combining just before serving.

Estimated Nutrition

Whole batch (serves 4): approximately 900 calories, 45 g fat, 80 g carbohydrates, 35 g protein.
Per serving: roughly 225 calories, 11 g fat, 20 g carbohydrates, 9 g protein.

Ingredients

• 12 oz fettuccine pasta (340 g)
• 2 Tbsp unsalted butter (28 g)
• 3 cloves garlic, minced
• 1 cup canned pumpkin puree (240 ml)
• 1 cup whole milk or plant-based milk (240 ml)
• 1 cup grated Parmesan cheese (90 g)
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp ground nutmeg (optional)
• 1/4 cup reserved pasta cooking water (60 ml)

Step-by-Step Instructions

1. Bring a large pot of salted water to a boil and cook fettuccine according to package instructions until al dente. Reserve 1/4 cup pasta water before draining.
2. In a large skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned.
3. Stir in pumpkin puree, salt, pepper, and nutmeg (if using), cooking for 2 minutes to combine the flavors.
4. Slowly whisk in milk, stirring constantly to create a smooth sauce. Heat gently until sauce thickens slightly, about 3-4 minutes, but do not boil.
5. Lower the heat and stir in Parmesan cheese until melted and creamy. If sauce is too thick, add reserved pasta water a tablespoon at a time until the desired consistency is reached.
6. Add cooked pasta to the sauce and toss gently to coat evenly. Heat together for 1-2 minutes to meld flavors.
7. Serve immediately with an extra sprinkle of Parmesan and cracked black pepper.

Tips, Variations & Serving Ideas

• Toss in cooked crispy bacon or pancetta for a smoky twist.
• Swap fettuccine with rigatoni or penne for a fun texture change.
• Stir in sautéed mushrooms or spinach for added earthiness and color.
• Underbake pasta slightly to keep it firm and avoid mushiness in the sauce.
• Garnish with fresh sage leaves or parsley to brighten the dish.
• Enjoy leftover pasta reheated with a splash of milk and a quick sauté to refresh.
• For a vegan version, use plant-based butter, vegan Parmesan, and oat milk.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?
It’s best to use plain pumpkin puree since pie filling contains added sugars and spices that can alter the flavor of the sauce.

Is this recipe gluten-free friendly?
Yes! Swap the fettuccine for your favorite gluten-free pasta to make it gluten-free.

Can I prepare the sauce in advance?
You can make the sauce ahead and gently reheat it, stirring in extra milk to refresh thickness before adding cooked pasta.

Save This for Later (Pinterest)

Love cozy fall dinners? Save this Pumpkin Alfredo Pasta recipe on Pinterest to keep it handy all season long. Trust me, you’ll want to come back to this creamy, pumpkin-packed comfort dish again and again!