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Creamy Pumpkin Alfredo Pasta

Servings: 4 servings
Prep Time: 5 mins
Cook Time: 12 mins
Total Time: 17 mins
This rich and creamy pumpkin alfredo pasta is made with canned pumpkin puree and a dash of nutmeg.
This rich and creamy pumpkin alfredo pasta is made with canned pumpkin puree and a dash of nutmeg.
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4.41 from 5 votes


  • 12 ounces fettuccine pasta
  • 1/4 cup butter , divided
  • 1 cup heavy cream
  • 3/4 cup canned pumpkin puree
  • 1/2 cup parmesan cheese , plus more for topping
  • 1 teaspoon salt , or to taste
  • 1/2 teaspoon ground black pepper , or to taste
  • 1/4 teaspoon freshly ground nutmeg


  • 1/4 cup pine nuts
  • 1 tablespoon butter
  • 1/4 cup fresh sage leaves


  • Cook fettuccine according to package instructions until al dente. Strain pasta, reserving 1 cup pasta water.
  • While pasta is cooking, melt butter in large skillet over medium high heat. Add cream and pumpkin puree and whisk until smooth.
  • Add parmesan cheese, salt, pepper and nutmeg and stir until combined.
  • Add drained pasta and toss in sauce. If sauce is too thick, add reserved pasta water a tablespoon at a time until smooth; keep warm over low heat while making the topping.

To make toppings:

  • Add pine nuts to a dry skillet and toast over medium heat 2-3 minutes or until nuts are lightly golden brown, stirring often. Remove pine nuts from pan and set aside.
  • Melt butter in pan. Add sage leaves and fry 1-2 minutes until crispy. Transfer to a paper towel to drain.
  • Serve pasta topped with toasted pine nuts, sage leaves and additional parmesan cheese.


Calories: 782kcal, Carbohydrates: 68g, Protein: 20g, Fat: 49g, Saturated Fat: 26g, Cholesterol: 199mg, Sodium: 951mg, Potassium: 409mg, Fiber: 5g, Sugar: 4g, Vitamin A: 8616IU, Vitamin C: 2mg, Calcium: 237mg, Iron: 3mg
Course: Main Course
Cuisine: Italian
Author: Annalise

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