Creamy Pumpkin Alfredo Fettuccine

Indulge in this creamy Pumpkin Alfredo Fettuccine, a delicious twist on classic Alfredo pasta! Made with pumpkin puree, Parmesan cheese, and a hint of nutmeg, this easy fall recipe is perfect for cozy dinners and ready in under 30 minutes. With tips for the best creamy consistency and ideas for variations, this Pumpkin Alfredo is a rich, flavorful dish that combines comfort and seasonal flavors. Perfect for pasta lovers looking for a unique, savory pumpkin recipe!

Ingredients

• Fettuccine: 1 pound, cooked al dente (reserve 1 cup of pasta water)
• Butter: 6 tablespoons
• Garlic: 2 cloves, minced
• Pumpkin Puree: 1 cup (plain, not pumpkin pie filling)
• Nutmeg: 1/8 teaspoon
• Half & Half: 2/3 cup
• Parmesan Cheese: 1/2 cup, freshly grated from the block
• Parsley: 1 tablespoon, fresh chopped, for garnish

Instructions

1. Cook the Fettuccine: In a large stockpot, bring water to a boil over high heat. Add 1 teaspoon of salt, then add the fettuccine. Cook according to package instructions until al dente. Reserve 1 cup of the pasta water before draining.
2. Prepare the Alfredo Sauce: In a large skillet, melt the butter over medium-low heat. Add the minced garlic and cook for about 1 minute, stirring constantly to avoid burning.
3. Add Remaining Ingredients: Stir in the half & half, Parmesan, pumpkin puree, and nutmeg, mixing until smooth and heated through. Allow the cheese to melt fully, creating a creamy sauce.
4. Adjust Sauce Consistency: Slowly add the reserved pasta water, about 1/4 cup at a time, stirring after each addition until you reach your desired thickness. For a thicker sauce, use about 1/2 cup; for a thinner consistency, add more pasta water as needed.
5. Combine with Pasta: Add the cooked fettuccine to the skillet, stirring to coat the pasta evenly. Cook over medium-high heat for 1–2 minutes until the sauce is smooth and the pasta is well coated.
6. Serve and Garnish: Divide into bowls and top with fresh parsley and extra Parmesan, if desired. Serve hot.

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Why You’ll Love This Recipe

This Pumpkin Alfredo Fettuccine combines the creamy comfort of classic Alfredo with the warm, seasonal flavors of pumpkin and nutmeg. Quick to make and perfect for fall, this dish brings restaurant-quality flavor to your table in just a few easy steps.

Tips

• Use freshly grated Parmesan for the creamiest sauce and best flavor.
• Stir continuously to avoid clumping and to ensure a smooth sauce.
• Add pasta water gradually to control the sauce’s thickness to your preference.

Variations and Substitutions

• Substitute heavy cream for a richer sauce, or use whole milk for a lighter option.
• For a touch of heat, add a pinch of crushed red pepper flakes.
• Add sautéed mushrooms or spinach for extra flavor and texture.

FAQs

Q: Can I make this sauce ahead of time?
A: Yes, store the sauce in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, adding a splash of milk or half & half to loosen if needed.

Q: Is pumpkin pie filling the same as pumpkin puree?
A: No, pumpkin pie filling contains added spices and sugar. Be sure to use plain pumpkin puree for this recipe.

Serving Suggestions

Serve this creamy Pumpkin Alfredo with a side of garlic bread, roasted vegetables, or a crisp green salad. It’s a cozy main dish that’s perfect for autumn dinners, family gatherings, or any night you crave a unique, comforting pasta dish!