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pumpkin alfredo pasta topped with fresh parsley in a red cast iron skillet next to a green glass and linen towel
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5 from 2 votes

Creamy Pumpkin Alfredo Pasta

A creamy, rich, and velvety pasta dish that perfectly marries the flavors of Fall and indulgence of a classic Italian favorite.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4
Author: Julie Chiou

Ingredients 

  • 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

Instructions

  • Cook pasta according to package directions in salted water until al dente. Reserve 1/2 - 1 cup of pasta water for the sauce.
    1 pound pasta of choice
  • In a large bowl, whisk together the half and half, pumpkin, maple syrup, salt, pepper, cinnamon and nutmeg.
    1 1/2 cups half and half or heavy cream, 1 cup pumpkin puree, 1 1/2 teaspoons maple syrup, 1 teaspoon salt, 1/4 teaspoon ground black pepper, 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg
    pumpkin alfredo pasta mixture in a white bowl with a whisk
  • Add butter to a large skillet over medium heat. Add in shallot or onion and sauté for 5 minutes. Add garlic and continue cooking for 1 minute.
    ¼ cup salted butter, 1/2 cup finely diced shallot or yellow onion, 2 teaspoons finely minced fresh garlic
    onion and garlic being cooked in a red cast iron skillet
  • Add in the pumpkin cream mixture and stir. Bring to a simmer. Add in the cooked pasta and parmesan and use tongs to coat the pasta in sauce.
    3/4 cup grated parmesan
    cooked fettuccine pasta placed on top of pumpkin alfredo mixture in the red cast iron skillet
  • If needed, add in reserved pasta to loosen up the sauce.
  • Serve warm topped with more parmesan and fresh parsley (for garnish, optional).

Nutrition

Serving: 1 serving (4 ounces) | Calories: 773 kcal | Carbohydrates: 103 g | Protein: 25 g | Fat: 29 g | Saturated Fat: 17 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 7 g | Trans Fat: 0.5 g | Cholesterol: 79 mg | Sodium: 1070 mg | Potassium: 650 mg | Fiber: 6 g | Sugar: 13 g

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