Creamy Pumpkin Alfredo Sauce

Want to add fall flavors to pasta night? Try this creamy pumpkin alfredo!

This pumpkin season was a busy one! I was gifted many heirloom pumpkins so after they paid their dues as decor on the front porch, I made a LOT of pumpkin puree. There was so much leftover after making pies, coffee creamer, and pumpkin bread, that I decided to try a new pumpkin recipe- creamy pumpkin alfredo sauce!

Fettuccine alfredo is one of my family’s favorite meals so I simply adapted my usual alfredo sauce recipe (found inside The Homemade Household) to add pumpkin and some savory fall spices and served it over roasted spaghetti squash. 


Creamy Pumpkin Alfredo Sauce Recipe

This pumpkin alfredo recipe is the perfect way to use up leftover pumpkin puree and bring fall flavors front and center! The homemade pumpkin puree adds a delicious twist to standard alfredo that your family (even the picky ones) are sure to love!

Pumpkin puree in half pint jar

You can make pumpkin spaghetti alfredo or pumpkin fettuccine alfredo OR you can use spaghetti squash as a pasta alternative. I have included directions for spaghetti squash, but you can omit that and make pasta as usual if you prefer.

Ingredients

  • Spaghetti Squash or Pasta Noodles
  • Olive Oil
  • 1/2 cup butter
  • 1 cup heavy whipping cream
  • ½ tsp Dried Sage Leaves 
  • ½ tsp Ground Nutmeg
  • ½ tsp Ground Cinnamon
  • 1 cup Homemade Pumpkin Puree (canned pumpkin works just fine, too)
  • 1 1/2-2 cup parmesan cheese
  • 4 oz cream cheese
  • Redmond Salt & Pepper

Directions

STEP ONE: Prepare the Squash

If you are using spaghetti squash, preheat the oven to 350 degrees F. Cut the spaghetti squash in half. Remove the seeds and stringy insides. 

spaghetti squash cut in half

**If you are using pasta noodles instead of spaghetti squash, simply cook the noodles as usual while you make the sauce. 

STEP TWO: Bake the Squash

Rub a thin layer of olive oil all over the outside of the squash. Place the spaghetti squash halves cut side down on a parchment-lined baking sheet. 

Bake at 350 degrees F for 30 minutes or until a fork can pierce the skin. 

STEP THREE: Start the Pumpkin Alfredo Sauce

While the squash is baking (or the pasta is boiling), begin to make the creamy pumpkin alfredo sauce. 

Melt butter in a medium saucepan. Add the heavy cream and whisk together over medium-high heat. Keep stirring to keep the cream from scorching.

STEP FOUR: Add Spices

Stir in the sage, nutmeg, cinnamon, salt, and pepper until well incorporated with the cream and butter.

STEP FIVE: Add Pumpkin

Whisk the pumpkin puree into the spiced cream mixture.

STEP SIX: Add Cheese

Stir in the parmesan cheese until melted. Then add the softened cream cheese. It is best to cut the cream cheese into chunks so it melts more quickly. If the sauce seems a bit too thick, add some more cream or a little bit of water to thin it out. 

STEP SEVEN: Remove from Heat

Once the cheese is melted and the sauce is thickened, remove the pan from heat. 

Creamy pumpkin alfredo sauce in half pint jar

STEP EIGHT: Bring it All Together

Use a fork to shred the squash into “noodles”. 

You can scoop the spaghetti squash noodles out of the skin and place them in a pile on a plate OR you can place the entire squash half on a plate using the skin as a bowl. 

Pumpkin Alfredo Pasta
pumpkin alfredo sauce on spaghetti squash

Pour the hot creamy pumpkin alfredo sauce over the squash or noodles, top with additional parmesan cheese, and enjoy!

Recipe Notes

  • If you want a “hidden veggie” pasta sauce for kids that tastes like classic Alfredo sauce, leave out the sage, cinnamon, and nutmeg. Use 1 tsp garlic powder instead. 
  • This pumpkin alfredo also works wonderfully with spaghetti & fettuccine noodles as well. 
  • Make your own pumpkin puree for a truly homemade pumpkin alfredo sauce or use canned pumpkin puree. If you use canned pumpkin pie filling, you can omit the spices in this recipe.

Storing Leftover Pumpkin Alfredo Sauce

You can store the pumpkin alfredo and spaghetti squash in an airtight container in the fridge for a few days. Reheat it on the stove or in the microwave. If the sauce has thickened, you can stir in some milk or water to thin it out a bit.

 More Pumpkin Recipes


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Creamy Pumpkin Alfredo Sauce

Creamy Pumpkin Alfredo Sauce

Ingredients

  • Spaghetti Squash or Pasta Noodles
  • Olive Oil (if using squash)
  • 1/2 cup butter
  • 1 cup heavy whipping cream
  • ½ tsp Dried Sage Leaves 
  • ½ tsp Ground Nutmeg
  • ½ tsp Ground Cinnamon
  • 1 cup Homemade Pumpkin Puree (canned pumpkin works just fine, too)
  • 1 1/2-2 cup parmesan cheese
  • 4 oz cream cheese
  • Redmond Salt & Pepper

Instructions

STEP ONE: Prepare the Squash

If you are using spaghetti squash, preheat the oven to 350 degrees F. Cut the spaghetti squash in half. Remove the seeds and stringy insides. 

**If you are using pasta noodles instead of spaghetti squash, simply cook the noodles as usual while you make the sauce. 

STEP TWO: Bake the Squash

Rub a thin layer of olive oil all over the outside of the squash. Place the spaghetti squash halves cut side down on a parchment-lined baking sheet. 

Bake at 350 degrees F for 30 minutes or until a fork can pierce the skin. 

STEP THREE: Start the Pumpkin Alfredo Sauce

While the squash is baking (or the pasta is boiling), begin to make the creamy pumpkin alfredo sauce. 

Melt butter in a medium saucepan. Add the heavy cream and whisk together over medium-high heat. Keep stirring to keep the cream from scorching.

STEP FOUR: Add Spices

Stir in the sage, nutmeg, cinnamon, salt, and pepper until well incorporated with the cream and butter.

STEP FIVE: Add Pumpkin

Whisk the pumpkin puree into the spiced cream mixture.

STEP SIX: Add Cheese

Stir in the parmesan cheese until melted. Then add the softened cream cheese. It is best to cut the cream cheese into chunks so it melts more quickly. If the sauce seems a bit too thick, add some more cream or a little bit of water to thin it out. 

STEP SEVEN: Remove from Heat

Once the cheese is melted and the sauce is thickened, remove the pan from heat. 

STEP EIGHT: Bring it All Together

Use a fork to shred the squash into “noodles”. 

Pour the hot creamy pumpkin alfredo sauce over the squash or noodles, top with additional parmesan cheese, and enjoy!

Notes

  • If you want a “hidden veggie” pasta sauce for kids that tastes like classic Alfredo sauce, leave out the sage, cinnamon, and nutmeg. Use 1 tsp garlic powder instead. 
  • This pumpkin alfredo also works wonderfully with spaghetti & fettuccine noodles as well. 
  • Make your own pumpkin puree for a truly homemade pumpkin alfredo sauce or use canned pumpkin puree. If you use canned pumpkin pie filling, you can omit the spices in this recipe.

Pin “Creamy Pumpkin Alfredo Sauce” for later!

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