Creamy Pumpkin Alfredo

Why You’ll Love This Recipe

I love how easy and quick this recipe is—perfect for busy weeknights, but fancy enough to impress dinner guests. The pumpkin brings an earthy sweetness that complements the richness of the cream and cheese, while sage and garlic infuse the dish with deep, aromatic flavor. It’s comforting, elegant, and ready in just 20 minutes. Plus, I can serve it on its own or dress it up with chicken or prawns for a heartier meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 250 g fettuccine, pappardelle, or pasta of choice

• 1/4 cup salted butter

• 3 tablespoons fresh chopped sage

• 4 cloves garlic, minced

• 1 cup half and half cream

• 1 cup canned pumpkin purée

• 1/2 cup grated parmesan cheese (plus more for topping)

• 1/2 cup reserved pasta water

• 1/8 teaspoon nutmeg

• Chopped parsley, for garnish

Directions

I start by bringing a large pot of water to a boil and cooking the pasta until it’s al dente (usually about 5 minutes, but I follow the package instructions). Before draining, I make sure to reserve 1/2 cup of the pasta water for the sauce.

While the pasta cooks, I melt the butter in a large skillet over medium-low heat. I add the fresh chopped sage and stir for about 3 minutes until the butter browns and the sage is fragrant.

Next, I stir in the minced garlic and cook it for another 2–3 minutes, just until it begins to brown and become aromatic.

I spoon the pumpkin purée into the skillet, followed by the half and half cream, stirring until the sauce starts to thicken and come together.

Then I add the grated parmesan and a bit of the reserved pasta water (starting with just 1/4 cup). I adjust the consistency by adding more pasta water as needed.

Finally, I toss the cooked pasta into the skillet with the sauce and mix everything together using tongs. I finish with a generous sprinkle of parmesan and chopped parsley for garnish.

Servings and timing

This recipe serves 4 and comes together in just 20 minutes. That includes both prep and cook time, making it a quick and satisfying meal option.

Variations

• Add protein: I sometimes add sautéed prawns or grilled chicken to make it more filling.

• Go vegetarian: A handful of sautéed mushrooms or spinach brings in extra flavor and texture.

• Switch the pasta: I love using fettuccine or pappardelle, but penne or rigatoni work just as well.

• Make it spicy: A pinch of red pepper flakes adds a nice heat if I’m in the mood for something bolder.

• Try vegan: I swap in plant-based butter, cream, and cheese to keep it dairy-free.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I add a splash of cream or water to loosen the sauce and warm it gently on the stovetop or in the microwave. It reheats beautifully and tastes just as comforting the next day.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, I sometimes roast fresh pumpkin and purée it myself. It adds a lovely depth of flavor, though canned pumpkin is much quicker and still delicious.

Will this work with gluten-free pasta?

Absolutely. I just make sure to cook the gluten-free pasta slightly under to keep it from getting too soft when mixed with the sauce.

Can I make the sauce ahead of time?

Yes, I often make the sauce in advance and store it in the fridge for up to 3 days. When ready to serve, I just reheat it gently and toss with freshly cooked pasta.

Is this dish kid-friendly?

Very much so. The mild sweetness of the pumpkin and creamy texture tend to be a hit with kids. I sometimes skip the sage if I want a simpler flavor.

What if I don’t have sage?

I’ve used thyme or even rosemary in a pinch. Sage adds a lovely fall flavor, but the dish still works well with other herbs.

Conclusion

Creamy pumpkin Alfredo is one of those dishes I keep in my fall rotation because it’s cozy, flavorful, and incredibly easy to make. Whether I serve it as a quick weeknight dinner or dress it up for guests, it never fails to impress. The combination of garlic, parmesan, sage, and pumpkin is autumn in a bowl—and I love that it’s ready in under 30 minutes.