Creamy, cheesy, and ready in 20 minutes. This Pumpkin Alfredo is a creamy, cheesy pumpkin pasta sauce that tastes like Alfredo with a subtle pumpkin flavor, made with Pecorino Romano for a nuttier fall flavor. The sauce comes together in one skillet for a rich, zero-fuss meal. 🍁
Ingredients & Substitutions
- Pasta - Use your favorite shape. I like using rotini so it picks up all the sauce and you get a lot in every mouthful.
- Garlic - 3 garlic cloves will give you a strong garlic flavor that pairs really well with the sauce, but you can do 1 clove for a mild taste, or none.
- Half and Half - This is what makes the sauce rich and silky without being heavy. For something lighter, sub whole milk (sauce will be thinner); for something richer, use heavy cream.
- Pumpkin Purée - Use plain canned pumpkin, not pumpkin pie filling (filling has added sugar and spices). This recipe has enough pumpkin to give the sauce a creamy texture and a slight pumpkin flavor without making it taste overly sweet or pumpkin-heavy.
- Cheese - Alfredo sauce typically uses Parmesan, but I love the nutty, warm flavor of Pecorino Romano, especially with the pumpkin. Parmesan works too, but I prefer Pecorino Romano for this recipe. Freshly grated cheese will give you a smoother, stronger-tasting sauce.
- Nutmeg - Optional, adds a warm, nutty fall flavor to the pasta.
Full ingredient list with quantities in the recipe card below
How to Make Pumpkin Pasta Sauce
Boil Pasta
Cook pasta as directed. Save ½ cup of the pasta water.
Make Pumpkin Sauce
Cook minced garlic in butter until fragrant, then add half and half and pumpkin puree. Simmer for 5 minutes.
Finish Sauce
Whisk in the Pecorino Romano and season with salt, pepper, and nutmeg. Thin the sauce out with pasta water if needed.
Mix
Add the pasta to the sauce and toss to coat. Serve immediately with more grated cheese and pepper.
Tips
- Don't let the garlic brown. 15-30 seconds is a short amount of time. Have the half and half ready to pour into the pan, or take the skillet off the heat the moment it's fragrant.
- Keep the heat low. Once you add the half and half, keep the heat low and don't let the sauce boil. If the sauce gets too hot, the dairy will split and curdle.
- Sauce too thin? Add a little more grated cheese or pumpkin and continue cooking gently until thickened. The sauce will also thicken as it cools.
Common Questions
How can I add protein to this pasta?
Crumbled sage sausage (like Jimmy Dean) would be so good here. Brown it in the skillet before you start the sauce, then stir it in at the end. Grilled chicken or crispy pancetta would also work great.
What do I do if I forgot to save the pasta water?
I do this all the time! You can either add more half and half, milk, or plain water to the sauce to thin it out.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. The sauce will thicken as it chills, so when reheating, add a splash of milk or water and warm gently on the stove (or in the microwave in short bursts), stirring often, until it's creamy again. Don't let the sauce get too hot, or the dairy might split and curdle.
Does this taste like pumpkin?
When I made this for my husband, he described this as a creamy Alfredo sauce with a slight pumpkin taste. So if you don't have a very adventurous family, I think they will still really love this!
Sides for recipe
- Crusty Bread or Garlic Bread - Great for scooping up any extra sauce left on the plate.
- Simple Green Salad - Something with an acidic vinaigrette would pair perfectly with this creamy, rich sauce.
- Roasted Vegetables - Roasted broccoli, Brussels sprouts, or asparagus.
Tried this recipe? Let everyone know how it turned out! Your feedback and tips help others decide if they should make it.
Pumpkin Pasta Sauce with Pecorino Romano
Ingredients
- 16 ounces pasta I like rotini, fettuccine, or penne
- 3 tablespoons butter
- 3 garlic cloves minced
- 1 ¾ - 2 cups half-and-half use less for a thicker sauce, more for a thinner sauce
- ¾ cup pumpkin purée canned pumpkin, not pumpkin pie filling
- 1½ cups grated Pecorino Romano or Parmesan cheese
- ¼ teaspoon salt or to taste
- ⅛-¼ teaspoon black pepper
- ⅛ teaspoon ground nutmeg
Instructions
- Bring a large pot of generously salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve about ½ cup of the pasta water, then drain.
- Meanwhile, heat a large skillet over medium heat. Melt the butter, then add the minced garlic. Cook for 15-30 seconds, until fragrant.
- Slowly whisk in the half and half and pumpkin purée, until the sauce is smooth.
- Bring the sauce to a gentle simmer, then reduce heat to low (don't let it boil). Simmer for 5 minutes, stirring occasionally, until slightly thickened.
- Whisk in the grated Pecorino Romano (or Parmesan), season with the salt, pepper, and nutmeg. If the sauce is too thick, stir in a splash of the reserved pasta water until it reaches your desired consistency.
- Add the cooked pasta to the skillet and toss until evenly coated in the sauce.
- Serve immediately with additional grated cheese and freshly cracked black pepper.
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Did you make this recipe? Let me know!