Pumpkin Spaghetti Alfredo Recipe

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This creamy, dreamy Pumpkin Spaghetti Alfredo recipe is the ultimate Fall comfort food. With fresh pumpkin puree, cream, sage, wine and spices, this pumpkin pasta is on the table in under 20 minutes!

This recipe was originally published in November 2017. It has been updated with improved content and photos. 

One of the best things about creamy pasta recipes is, well besides their creamy deliciousness, how quick and easy they are to make. This Pumpkin Spaghetti Alfredo is a Fall inspired twist on traditional Fettucine Alfredo. 

With pumpkin puree and spices like cinnamon and nutmeg, along with fresh sage, this creamy pasta has all the Fall feels! 

Why This Recipe Works

1. Pumpkin puree (Learn How to make Pumpkin Puree) mixed with cream, spices and fresh sage has the most incredible rich texture, with the perfect hint of Fall flavors;
2. It comes together quickly and is perfect for an easy weeknight meal;
3. It has bacon which automatically means it’s good…right?

How to Make Pumpkin Spaghetti Alfredo

Start by cooking the pasta about 2 minutes less than what the package says. We want it to be al dente. It will finish cooking in the sauce at the end.

Heat butter in a skillet over medium heat and add garlic and shallots. Cook until soft. Add the chopped sage and sauté for 30 seconds.

Add the wine, cinnamon, nutmeg, salt, pepper, and cayenne pepper and simmer until reduced by half (about 5 minutes).

Add the pumpkin puree and bacon and bring to a simmer.

Add the cream and bring back to a simmer. for about 3-5 minutes, until slightly thickened.

Add the pasta and cook for about 1 minute.

Remove from heat and serve with grated Parmesan cheese and fresh sage leaves (optional).

Expert Tips

1. Make sure not to overcook your pasta or the dish will be mushy. Cook it al dente, or even slight less as it will continue to cook when added to the sauce;
2. Cook the bacon extra crispy to ensure it is easily crumbled and doesn’t get soggy in the dish;
3. You can make the pumpkin alfredo sauce ahead of time and store it in the fridge until ready to use. Just heat it and mix with cooked pasta to serve. You may need to add a touch of milk or cream to thin it out.

Frequently Asked Questions

1. How do you thicken alfredo sauce? I typically use a cornstarch slurry to thicken alfredo sauce. Mix 1 tablespoon of cornstarch with 1 tablespoon of water. Pour it in the sauce, just a little at a time while stirring, until desired thickness is reached. Use more or less of the slurry as needed.
2. How to thin out alfredo sauce? You can thin it by adding a touch of cream, white wine or whole milk. Just mix while adding the additional liquid until the desired consistency is reached.
3. How long does alfredo last? Alfredo sauce will last 3-5 days in the refrigerator. 
4. Can you freeze fettucine alfredo? You can freeze the alfredo sauce, but I don’t recommend freezing it with the pasta. Freeze the sauce in an airtight container for up to 6 months. Thaw in the fridge overnight and reheat on the stove top, stirring constantly to prevent curdling.

More Savory Pumpkin Recipes

• Curry Pumpkin Soup;
• Roasted Pumpkin Seeds;
• Pumpkin Spinach Salad from The Endless Meal;
• Pumpkin Chili from Olivia’s Cuisine;
• Roasted Winter Vegetables.

Favorite Fall Recipes

• Butternut Squash Stuffing (with Bacon);
• Easy Pumpkin Scones;
• Roasted Butternut Squash Soup;
• Caramel Apple Galette;
• Browse all the FALL RECIPES.

You May Also Love These Pasta Recipes

• Creamy Salmon Pasta;
• Creamy Cajun Pasta;
• Linguine with White Clam Sauce;
• Creamy Shrimp Scampi;
• Chicken Cordon Bleu Pasta;

Did you make this pumpkin spaghetti alfredo recipe? Rate the recipe and leave a comment to let me know how it turned out!

Pumpkin Spaghetti Alfredo Recipe

This creamy, dreamy Pumpkin Spaghetti Alfredo recipe is the ultimate Fall comfort food. With fresh pumpkin puree, cream, sage, wine and spices, this pumpkin pasta is on the table in under 20 minutes!

5 from 24 votes

Print Rate

Course: Main Course

Cuisine: American, Fall, Italian

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 4 people

Calories: 631kcal

Author: Danielle Wolter

Ingredients

• 8 oz. Spaghetti
• 1 cup pumpkin puree
• 1/8 tsp. cinnamon
• 1/8 tsp. nutmeg
• Pinch cayenne pepper
• 1 1/2 tsp. sea salt
• 1/2 tsp. black pepper
• 2 garlic cloves minced
• 2 tbsp. fresh sage chopped
• 1 shallot minced
• 1/2 cup white wine
• 1 cup whipping cream
• 3 sliced cooked bacon crumbled
• 3 tbsp. butter
• 1/2 cup parmesan cheese

Instructions

• Cook pasta about 2 minutes less than the package instructions. Drain, rinse and set aside.
• Heat butter in a skillet over medium heat and add garlic and shallots. Cook until soft then add the chopped sage. Sauté for 30 seconds.
• Add the wine, cinnamon, nutmeg, salt, pepper, and cayenne pepper and simmer until reduced by half (about 5 minutes).
• Add the pumpkin puree and bacon and bring to a simmer.
• Add the cream and bring back to a simmer. Add the pasta and cook for 1-2 minutes. Remove from heat and serve garnished with fresh sage leaves.

Expert Tips:

1. Make sure not to overcook your pasta or the dish will be mushy. Cook it al dente, or even slight less as it will continue to cook when added to the sauce;
2. Cook the bacon extra crispy to ensure it is easily crumbled and doesn't get soggy in the dish;
3. You can make the pumpkin alfredo sauce ahead of time and store it in the fridge until ready to use. Just heat it and mix with cooked pasta to serve. You may need to add a touch of milk or cream to thin it out.

Nutrition

Serving: 1cup | Calories: 631kcal | Carbohydrates: 52g | Protein: 16g | Fat: 37g | Saturated Fat: 22g | Cholesterol: 119mg | Sodium: 1130mg | Potassium: 393mg | Fiber: 4g | Sugar: 4g | Vitamin A: 10780IU | Vitamin C: 3.9mg | Calcium: 245mg | Iron: 2.3mg

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