Creamy Pumpkin Alfredo Pasta

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 4
Creamy Pumpkin Alfredo Pasta

A smooth and decadent pasta meal that combines the tastes of autumn and the indulgence of a beloved Italian classic.


  • 1 pound (454 g) pasta of choice, cooked according to package directions (fettuccine, linguine, spaghetti, bucatini)
  • 1 ½ cups (355 ml) half and half or heavy cream
  • 1 cup (245 g) pumpkin puree
  • 1 ½ teaspoons maple syrup, optional
  • 1 teaspoon salt, plus more, to taste
  • ¼ teaspoon ground black pepper, plus more, to taste
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ¼ cup (57 g) salted butter
  • ½ cup (80 g) finely diced shallot or yellow onion
  • 2 teaspoons finely minced fresh garlic
  • ¾ cup (75 g) grated parmesan, plus more to top


Recipe instructions Creamy Pumpkin Alfredo Pasta

  1. Step 1

    Boil the pasta in salted water following the instructions on the package until it is tender but still firm to the bite. Save 1/2 to 1 cup of pasta water for the sauce.

  2. Step 2

    In a large bowl, blend the half and half, pumpkin, maple syrup, salt, pepper, cinnamon, and nutmeg.

  3. Step 3

    On medium heat, melt butter in a large skillet. Stir in the shallot or onion and sauté for five minutes. Cook garlic for 1 minute.

  4. Step 4

    Add the pumpkin cream mixture and stir. Bring to a simmer. Add the cooked pasta and parmesan, then use tongs to coat the pasta in sauce.

  5. Step 5

    To loosen the sauce, add reserved pasta if necessary.

  6. Step 6

    Serve warm, topped with extra parmesan and optional fresh parsley for garnish.

Nutrition Facts

Calories: 773
Fat: 17 g
Carbs: 8 g
Protein: 32 g