overhead side view of pumpkin alfredo fettucini with a basil leaf

Pumpkin Alfredo

Pumpkin Alfredo with Fettuccine, dare I say, is better than the original! It's so creamy and rich, but not heavy! It's easy to make and perfect for the season!

Course Dinner
Cuisine American
Keyword alfredo, fettuccine, pasta, pumpkin
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people
Calories 620 kcal
Author Deana Kabakibi


  • 1 pound Fettuccine (one package)
  • 1 cup pasta water, reserved
  • 5 tablespoons butter, salted
  • 3 cloves garlic, pressed
  • 1 cup pumpkin puree, canned
  • 2/3 cup half & half
  • 1/2 cup Parmesan, grated
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon nutmeg, ground (or a dash or two)
  • sage, fresh (garnish, optional)


  1. In a saucepan according to package directions, cook Fettuccine or pasta of your choice, reserving 1 cup of pasta water when finished cooking.

  2. In skillet with high sides, add butter, allow to melt, then add garlic. Cook for about 1 min stirring constantly.

  3. Add pumpkin, half & half and Parmesan, stir.  Then add salt, pepper and 1-2 dashes of nutmeg or 1/8 teaspoon, and stir.

  4. Sauce will be thick. Add reserved pasta water a little bit at a time and stir. When you achieved desired consistency, stop. Then add cooked pasta to the sauce and stir until evenly coated and creamy. Serve topped with grated Parmesan, cracked pepper and some sage (see notes for crispy sage).

Recipe Notes

You can use basil or any herb you'd like as a garnish. I like sage the best and love it crispy. To do this you will add a little amount of butter to a small skillet, just to coat the pan a bit to cook the sage. Then add fresh sage leaves and cook on medium heat for 3-5 min or until the sage becomes dark and crisp.