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Home » Recipes » Side Dish Recipes

Easy Pumpkin Pasta Sauce Recipe

Published: Oct 18, 2019 Last Updated: Aug 12, 2020 by Marye 1010 words. | About 6 minutes to read this article.

Pumpkin pasta sauce is a rich, creamy, and quick addition to your favorite noodles of all kinds! Smoky, spicy, rich, and unbelievably smooth this sauce comes together into one big, mouthwatering, explosion of tastebud ecstasy. This Pumpkin Alfredo tastes like autumn on a plate!
Total time 15 minutes
Jump to Recipe
Pasta covered with orange pumpkin Alfredo on a silver fork.

Pumpkin pasta sauce is a rich, creamy, and quick addition to your favorite noodles of all kinds! Smoky, spicy, rich, and unbelievably smooth this sauce comes together into one big, mouthwatering, explosion of tastebud ecstasy. This Pumpkin Alfredo tastes like autumn on a plate!

First Published October 20, 2018. Last Updated October 18, 2019

Pasta covered with orange pumpkin Alfredo on a silver fork.
Jump to:
  • Ingredients
  • Tips
  • FAQs
  • 📖 Recipe
  • 💬 Comments

Ingredients

This is basically a homemade Alfredo sauce that's been kicked up a notch with southwestern flavors. Here are the ingredients you'll need.

  • Butter is important for the creaminess and to help the sauce come together. Please use real butter.
  • Garlic should be fresh and pungent.
  • Pumpkin puree can be either canned or homemade. DO NOT try to use pumpkin pie filling that has other ingredients in it. It should be 100% pumpkin.
  • Heavy whipping cream is necessary for the sauce to hold together.
  • Parmesan cheese should be fresh - not the kind in the can.
  • Romano cheese should also be fresh but if you can't find it you can use all Parmesan.
  • Chipotle in Adobo comes in a can. You can usually find it in the Mexican food section of your grocery or on Amazon (link below).
  • Nutmeg adds a little extra flavor. I use whole nutmeg and grate it myself.
  • Cilantro is pretty on top and it adds a little flavor along with the garnish but if you don't like it use parsley.
  • Cojita cheese is a dry, crumbly, mild Mexican cheese. Farmers cheese or Feta are both good substitutes.

Y'all, this is what comfort food strives to be - and so often misses. It's perfection.

Closeup of pumpkin alfredo sauce recipe over fettuccine with cojita cheese on top
Use your leftover Thanksgiving turkey with this sauce and your favorite pasta. It's Perfection!!!

Tips

This is a super quick and easy recipe that marries great Italian flavor with great Southwestern flavor in a new way. It's simple to make but here are a few tips to make it even easier.

  • Get your salted water for your pasta started BEFORE starting this sauce! It goes together quickly but it doesn't hold for a long time and you don't want to warm it back up - like any good Alfredo it breaks when reheated.
  • Do not substitute lower fat ingredients in this recipe - Alfredo sauce is supposed to be rich and creamy. Diet tomorrow.
  • Gently warm the cream to room temperature before adding to the melted butter. To do this you can  microwave, carefully watching it, OR put a glass measuring cup with the cream in it into a bowl of very hot water for 10-15 minutes.
  • Be careful not to scorch anything. Use medium low heat and whisk whisk, whisk!
  • If you've had problems with getting Alfredo sauce recipes to thicken don't worry. The pumpkin and the white chocolate create a thick, creamy Alfredo sauce!
  • This is a GREAT way to sneak turkey leftovers from Thanksgiving into your menu rotation!

FAQs

Here are the questions I am most frequently asked about this recipe.

What goes well with pumpkin pasta sauce?

I like it over ravioli and sometimes use it in my Chicken Ravioli Alfredo recipe. Here are some more of my favorite ways to use this sauce.
Chicken Alfredo Lasagna
Whole wheat fettuccine with grilled chicken
Turkey Tetrazzini
Spooned over grilled chicken
Mixed with shell macaroni as a side to pork chops
Over gnocchi

What can I use instead of pumpkin?

What can I use instead of pumpkin?

Does this freeze well?

No it doesn't. It doesn't warm up very well either - it tends to break down. Make it right before you plan on using it - it's so quick and easy that there's no reason not to.

What’s new? Check out my Restless Chipotle & Co. Store on Amazon where you'll find all kinds of nostalgic goodness!  Thanks so much for being a part of Restless Chipotle!

a fork in a dish of fettuccine with pumpkin Alfredo
Smoky chipotle and rich pumpkin are tempered by smooth white chocolate - It's crazy good. Trust me, y'all.

I am totally addicted to this Alfredo sauce! It's so good on just about everything!

📖 Recipe

pumpkin alfredo recipe image
5 from 1 vote

Southwestern Pumpkin Pasta Sauce

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Pumpkin pasta sauce is a rich, creamy, and quick addition to your favorite noodles of all kinds! Smoky, spicy, rich, and unbelievably smooth this sauce comes together into one big, mouthwatering, explosion of tastebud ecstasy. This Pumpkin Alfredo tastes like autumn on a plate!
Course Sauce,Side
Cuisine American - Southwest
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings:6
Calories:693
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Equipment Needed

  • Iron Skillet

Ingredients

  • 1 Pound Fettuccine, cooked - whole wheat works well here
  • ⅔ cup butter
  • 4 garlic cloves, minced
  • 1 chipotle in adobo sauce, mashed
  • 1 cup heavy cream
  • ⅓ cup Parmigiano Reggiano, grated. You'll also need some for sprinkling on top of the finished dish
  • ⅓ cup Romano, grated
  • 1 ½ cups pumpkin puree
  • pinch nutmeg
  • 1 cup pasta water, about, reserved from cooking the pasta
  • Salt and pepper to taste
  • ¼ cup cilantro, chopped, for garnish (optional)
  • ⅓ cup Cojita cheese, crumbled, for garnish, optional

Instructions

  • Cook pasta according to package instructions.
  • Drain, reserving 1-2 cups of the water.
  • Melt the butter in a large pan.
  • Add the garlic and chipotle, saute for 1 minute, do not brown.
  • Add the cream, cheese, pumpkin, and nutmeg.
  • Stir until smooth.
  • Add enough of the hot pasta water to get a smooth, creamy sauce.
  • Taste and add salt and pepper as needed.
  • Add the pasta to the pan and heat for a minute or two.
  • Serve garnished with  crumbled cojita cheese and chopped cilantro.

Notes

*Make sure your pasta is cooking or cooked when you start this sauce. *This sauce does NOT reheat well. *Add leftover cooked turkey -- it's a great way to use up Thanksgiving leftovers!
  • Get your salted water for your pasta started BEFORE starting this sauce! It goes together quickly but it doesn't hold for a long time and you don't want to warm it back up - like any good Alfredo it breaks when reheated.
  • Do not substitute lower fat ingredients in this recipe - Alfredo sauce is supposed to be rich and creamy. Diet tomorrow.
  • Gently warm the cream to room temperature before adding to the melted butter. To do this you can  microwave, carefully watching it, OR put a glass measuring cup with the cream in it into a bowl of very hot water for 10-15 minutes.
  • Be careful not to scorch anything. Use medium low heat and whisk whisk, whisk!
  • If you've had problems with getting Alfredo sauce recipes to thicken don't worry. The pumpkin helps create a thick, creamy Alfredo sauce!
  • This is a GREAT way to sneak turkey leftovers from Thanksgiving into your menu rotation!
  • Reheating can make it separate. If you are reheating leftovers be sure that the sauce is mixed with pasta.

Nutrition Facts

Calories: 693kcal | Carbohydrates: 61g | Protein: 18g | Fat: 43g | Saturated Fat: 26g | Cholesterol: 186mg | Sodium: 467mg | Potassium: 354mg | Fiber: 4g | Sugar: 4g | Vitamin A: 10947IU | Vitamin C: 4mg | Calcium: 203mg | Iron: 2mg

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    About Marye

    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

    Reader Interactions

    Comments

    1. Healthy World Cuisine

      October 18, 2019 at 6:21 am

      5 stars
      Hiya Marye! Your Pumpkin Alfredo sauce has it all going on. Love the spicy, delicately sweet, cheesy, creaminess of each bite. Now on to that Balsamic Vinegar chocolate... that is truly unique. Can't wait to give it a try. Pinning to all of our favorite boards. Take Care

      Reply
      • Marye

        October 21, 2019 at 8:42 am

        Thanks!

      • Shelley DuPuy

        June 29, 2022 at 12:45 pm

        Hey Mary,
        The Southwestern Pumpkin Pasta Sauce sounds delicious - can’t wait to try it! In the commentary you mention it having white chocolate in it (I’m always ready for chocolate!). But I don’t see it listed in the actual recipe. Am I missing something? Or have you removed it for some reason?

        I have tried a couple of your other recipes and enjoyed them. And I always enjoy reading your emails and looking at the recipes even if I don’t make them! Thank you for maintaining the blog; I know it’s a lot of work. 🙂

      • Marye

        July 20, 2022 at 2:12 pm

        I took it out but haven't redone the images. I like it in there but it freaked some people out.

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