Creamy Pumpkin Alfredo Pasta

Name: Pumpkin Alfredo Pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 8 ounces dried spaghetti; 1 cup pumpkin puree; 1/8 teaspoon cinnamon; 1/8 teaspoon nutmeg; Pinch cayenne pepper; 1 1/2 teaspoon sea salt; 1/2 teaspoon black pepper; 2 garlic cloves (minced); 2 tablespoon fresh sage (chopped); 1 shallot (minced); 1/2 cup dry white wine; 1 cup heavy whipping cream; 3 slices cooked bacon (crumbled); 3 tablespoons unsalted butter; 1/2 cup fresh grated Parmesan cheese

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This creamy pumpkin alfredo pasta is the ultimate Fall comfort food. With a creamy pumpkin sauce, sage, wine and spices, this pumpkin pasta is on the table in under 20 minutes!

One of the best things about creamy pasta recipes (like this creamy pumpkin pasta) is, well besides their creamy deliciousness, how quick and easy they are to make - I'm totally here for it and we love the creaminess in this black truffle pasta and this chicken cordon bleu pasta.

This pasta with a brown butter pumpkin cream sauce is a Fall inspired twist on traditional fettucine alfredo. With pumpkin puree and spices like cinnamon and nutmeg, along with fresh sage, this creamy pasta dish has all the Fall feels!

And if you're a fan of warm fall flavors, definitely try these sous vide boneless pork chops and/or this mashed pumpkin.

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More pumpkin recipes
Why we love this pumpkin alfredo pasta recipe
Ingredients to make pumpkin pasta
Step by step instructions
Serving options
Expert tips to make pumpkin alfredo
Frequently asked questions
More fall recipes
Recipe
💬 Comments

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Why we love this pumpkin alfredo pasta recipe

Pumpkin puree (make your own crock pot pumpkin puree) mixed with cream, spices, brown butter and fresh sage has the most incredible rich texture, with the perfect hint of Fall flavors to make an amazing creamy and delicious pumpkin alfredo sauce.
This easy pumpkin alfredo recipe comes together quickly and is perfect for an easy weeknight meal that still seems fancy.
It has bacon which automatically means it's good...right?
It has all the fall feels and warm spices to make us feel warm and fuzzy, just like this instant pot pumpkin soup.
It's super easy to make it your own just by adding whatever veggies or proteins you like.

Ingredients to make pumpkin pasta

The full list of ingredients and amounts to make this recipe is included in the recipe card at the bottom of the post.

This recipe can be made with any type of pasta. We use dried spaghetti here, but you can use fettuccine, penne, tagliatelle, etc.

You can use homemade crock pot pumpkin puree, or use canned pumpkin from the grocery store. Make sure not to buy pumpkin pie filling though!

The bacon is optional if you want to keep this meat free, but it adds a delicious porky, umami flavor to the pasta.

Heavy whipping cream is what makes the sauce creamy. To keep it dairy free or without cream, you can use coconut cream as well. you can also use a jar sauce and mix it with pumpkin puree to keep this recipe simple!

You can add in 1 cup of cooked chicken, shrimp, diced butternut squash, other vegetables to the pasta sauce. We keep this recipe simple so you can add what you like!

Step by step instructions

Step 1: Cook the pasta according to the package instructions, reducing the cook time about 2 minutes. We want it to be very al dente. It will finish cooking in the sauce at the end.

onions, liquid and herbs in a skillet. — **Step 2**: Heat butter in a skillet over medium heat until lightly browned and add garlic and shallots. Cook until soft. Add the chopped sage and sauté for 30 seconds.

onions and spices in a saute pan. — **Step 3**: Add the wine, cinnamon, nutmeg, salt, pepper, and cayenne pepper and simmer until reduced by half (about 5 minutes).

Pumpkin, bacon and onions in a saute pan. — **Step 4**: Add the pumpkin puree and bacon and bring to a simmer.

cream sauce in a saute pan. — **Step 5**: Add the cream and bring back to a simmer for about 3-5 minutes, until slightly thickened.

pasta and cream sauce in a skillet. — **Step 6**: Add the pasta and cook for about 1 minute, tossing it in the sauce.

forkfull of pasta in cream sauce. — **Step 7**: Remove from heat and serve with grated Parmesan cheese and fresh sage leaves (optional).

Serving options

It goes really well with some crusty bread, sourdough bread, or some buttery air fryer garlic bread.
Any vegetable side goes great with this. We really like it with some simple roasted leeks, oven bacon wrapped asparagus or simple air fryer roasted broccoli.
You can also serve this pumpkin spaghetti as a side dish to this sous vide pork tenderloin, air fryer steak tips, or this Dutch oven whole roast chicken.

Expert tips to make pumpkin alfredo

Make sure not to overcook your pasta or the dish will be mushy. Cook it slightly less than al dente as it will continue to cook when added to the sauce.
Cook the bacon extra crispy to ensure it is easily crumbled and doesn't get soggy in the dish.
Fresh grated parmesan is highly recommended as it melts into the sauce better.
Make it vegan by substituting olive oil for butter, coconut cream for heavy cream, and vegan cheese for Parmesan, as well as omitting the bacon.
If you use homemade pumpkin puree, strain it through a mesh sieve to squeeze out any excess liquid (it tends to be thinner than canned versions).
Thicken sauce with reserved pasta water if needed.

Frequently asked questions

How do you thicken alfredo sauce?

Use a cornstarch slurry to thicken alfredo sauce. Mix 1 tablespoon of cornstarch with 1 tablespoon of water. Pour it in the sauce, just a little at a time while stirring, until desired thickness is reached. Use more or less of the slurry as needed.

You can also thicken alfredo sauce by adding a couple tablespoons of the pasta cooking water to the sauce while stirring. The starch will help it thicken.

How to thin out alfredo sauce?

You can thin it by adding a touch of cream, white wine or whole milk. Just mix while adding the additional liquid until the desired consistency is reached.

Can you freeze fettucine alfredo?

You can freeze the alfredo sauce, but I don't recommend freezing it with the pasta. Freeze the sauce in an airtight container for up to 6 months. Thaw in the fridge overnight and reheat on the stove top, stirring constantly to prevent curdling.

How to store leftover pumpkin alfredo pasta?

Leftovers will last 2-4 days in a covered container in the fridge. Reheat in a skillet over medium heat with a little added milk to thin the sauce. You can also reheat in a microwave with a couple tablespoons of added whole milk.

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