Creamy Pumpkin Alfredo

Annalise, Completely Delicious

Pumpkin isn’t just for desserts! This rich and creamy fall-themed fettuccine alfredo is made with canned pumpkin puree and a dash of nutmeg.
5 min Prep Time
25 min Cook Time
  • Prep Time: 5 min
  • Cook Time: 25 min
  • Servings: 4 servings

Servings: 4 servings


  • 12 ounces fettuccine pasta
  • 1/4 cup + 1 tablespoon butter, divided
  • 1 cup heavy cream
  • 3/4 cup canned pumpkin puree
  • 1/2 cup parmesan cheese, plus more for serving
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon ground black pepper, or to taste
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 cup pine nuts
  • 1/4 cup fresh sage leaves


Step 1

Cook fettuccine according to package instructions until al dente. Strain pasta, reserving 1 cup pasta water.

Step 2

While pasta is cooking, melt 1/4 cup butter in large skillet over medium high heat. Add cream and pumpkin puree and whisk until smooth.

Step 3

Add parmesan cheese, salt, pepper and nutmeg and stir until combined.

Step 4

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.

Step 5

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.

Step 6

Melt butter in pan. Add sage leaves and fry 1-2 minutes until crispy. Transfer to a paper towel to drain.

Step 7

Serve pasta topped with toasted pine nuts, sage leaves and additional parmesan cheese.