Well, I take that back. These maple cookies, pumpkin brownies, and pumpkin bread get me right into the Fall mood too! There is just something so cozy and comforting about this irresistibly creamy and indulgent pasta. It’s filled with warm spices, fresh sage, just the right amount of pumpkin-y flavor and Parmesan cheese. You only need 1 cup of the canned pumpkin for this recipe, so you’ll have some leftover pumpkin puree needing to be used up. Put that leftover pumpkin to use and try my pumpkin pie overnight oats recipe, pumpkin french toast casserole, or my pumpkin pie smoothie.
Why this recipe works:
It’s ultra creamy and cozy An easy meal to get you in the Fall mood Great with any pasta shape A great change up from regular Alfredo pasta. Has big bold Fall flavors that you’ll love!
Fresh sage and rosemary: the fresh herbs really set this pasta sauce apart! I don’t recommend using dried, it won’t give the sauce the big flavors it needs. Pasta: This Pumpkin Alfredo works really well with most pasta shapes. Ravioli, like shown in the photos here, works well or you can use rotini, fettuccine, rigatoni, elbow, penne, etc. Pumpkin: be sure to use 100% pure canned pumpkin puree, and not the pumpkin pie filling. Heavy cream: the heavy cream is key to giving the sauce it’s luxuriously rich and creamy texture. I have not tested this recipe with any other option. Cinnamon & Nutmeg: give this Fall meal warmth and cozy vibes. And it compliments the pumpkin well. Parmesan cheese: fresh Parm is a must! I like using a microplane to get the fine shreds of parmesan cheese that just melt right into the sauce.
