Save to Pinterest This creamy pumpkin Alfredo pasta skillet is pure comfort in a bowl for cool autumn evenings, with silky sauce, chewy pasta, and plenty of savory cheese. I always reach for this recipe as the season changes and everyone seems to crave something both cozy and elevated for dinner. It comes together quickly with ingredients you might already have on hand, making it perfect for those evenings when you need both ease and decadence.
When the first chill sets in, cooking this fills the whole kitchen with garlicky, cheesy warmth. Even my picky eaters dig in enthusiastically—pumpkin haters included.
Ingredients
- Fettuccine or penne pasta: Close-texture pasta like these holds up beautifully in creamy sauces and picks up all the flavor
- Unsalted butter: Melts into the base and creates that signature Alfredo richness Choose high-quality for fullest flavor
- Fresh garlic: Goes in early for aromatic depth and savory bite Always opt for fresh cloves if you can
- Pumpkin puree: Gives natural sweetness and creaminess not too earthy be sure to use pure pumpkin not pie filling
- Heavy cream: Makes the sauce lusciously thick and indulgent You can swap in half-and-half for something lighter but real cream gives the most classic result
- Freshly grated Parmesan cheese: Adds nutty complexity and thickens the sauce Grate it yourself for the best flavor and melting
- Salt: Brings everything into balance Taste your sauce and season after adding the cheese for best control
- Freshly ground black pepper: Wakes up the creaminess of the dish with warmth Grind as fresh as possible for best aroma
- Ground nutmeg: Classic in creamy pasta a pinch lends autumnal warmth and subtly highlights the pumpkin
- Fresh parsley: Used for garnish and bright flavor Try to use flat-leaf for its fresh herbal notes and tender stems
- Additional grated Parmesan: Perfect for extra flourish and a hit of umami when serving
Instructions
- Cook the Pasta:
- Boil your pasta in a large pot of salted water Use enough salt that the water tastes a bit briny as this is your main chance to season the pasta itself Cook just to al dente so it keeps some bite Reserve about half a cup of the cooking water before draining as this starchy water will help the sauce come together later
- Melt the Butter and Sauté Garlic:
- In a large skillet set over medium heat let the butter melt completely before adding garlic Toss in the minced garlic and stir constantly for about one minute Do not let the garlic get golden or crisp—the goal here is just to mellow and perfume the butter
- Stir in the Pumpkin Puree:
- Add your pumpkin puree directly into the skillet Stir often and let it gently cook for two minutes warming and thickening as it picks up some of the buttery garlic flavor
- Simmer the Sauce Base:
- Pour in the cream then add salt black pepper and nutmeg Stir everything together well Bring the mixture up to a gentle simmer and cook it for two to three minutes to let the flavors meld and the cream thicken a bit
- Add Parmesan Cheese:
- Sprinkle in the grated Parmesan and stir until it is fully melted and the sauce looks silky and smooth This will thicken everything and give a luscious cheesy backbone to the pumpkin
- Combine Pasta and Sauce:
- Slide the cooked pasta directly into the skillet Use tongs or a spatula to toss it with the pumpkin Alfredo until each strand is evenly coated If the sauce looks too thick add small splashes of reserved pasta water until it is your perfect consistency
- Taste and Adjust Seasoning:
- Give everything a good taste Adjust salt and pepper to your liking Remember Parmesan is salty so always check after adding cheese
- Garnish and Serve:
- Spoon the pasta onto plates or serve straight from the skillet Shower generously with fresh chopped parsley and more grated Parmesan for extra flavor and color
Save to Pinterest Let leftovers cool completely before transferring to an airtight container This pasta keeps well in the fridge for up to three days For best reheating add a splash of milk or cream as you warm it slowly on the stove Stir often to maintain creaminess and prevent sticking
Ingredient Substitutions
Fettuccine and penne are classic choices but any sturdy pasta works well including rigatoni shells or even gluten free noodles If you do not have heavy cream half-and-half or an unsweetened plant-based alternative can fill in Grated gruyere adds a great twist on the Parmesan for a nutty variation
Serving Suggestions
This skillet makes a full meal on its own but it pairs beautifully with simple salad and crusty bread For extra autumnal flair top with toasted pumpkin seeds or a few fried sage leaves Try pairing with roasted Brussels sprouts or a crisp Chardonnay
Cultural and Seasonal Notes
Pumpkin Alfredo is a modern spin inspired by Italian Alfredo traditions but with that uniquely American autumn twist Thanks to canned pumpkin you can enjoy this dish all year but it is hard to beat when the leaves are falling and the days get short Cozy pasta like this was always my family's way to celebrate the first cold snap
Save to Pinterest This easy pumpkin Alfredo pasta brings a warm cozy touch to evening dinners. The creamy sauce and savory cheese make every bite feel like autumn on a plate.
Common Recipe Questions
- → Can I use a different type of pasta?
Absolutely! Fettuccine, penne, or spaghetti all work well with this creamy pumpkin Alfredo sauce.
- → How can I lighten the sauce?
Replace heavy cream with half-and-half for a lighter sauce while maintaining richness and texture.
- → Is this dish vegetarian?
Yes, it uses no meat and features a creamy sauce with Parmesan, making it suitable for vegetarians.
- → Can I make it gluten-free?
Simply use certified gluten-free pasta to accommodate dietary needs without altering flavor or texture.
- → What can I add for extra flavor?
Try adding mushrooms, crushed red pepper flakes, or roasted vegetables for a richer, more complex taste.
- → Can I prepare the sauce ahead?
You can make the sauce in advance and reheat gently, then toss with freshly cooked pasta before serving.