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Pumpkin Fettucine Alfredo

Pumpkin Fettucine Alfredo made with pumpkin puree, half and half cream, and parmesan cheese. The perfect fall twist on my favorite pasta recipe!
Prep Time25 minutes
Course: Main Dish
Cuisine: American
Keyword: Pumpkin Fettucine Alfredo
Servings: 6 servings
Calories: 516kcal


  • 1 pound fettuccine pasta
  • 3 tablespoons unsalted butter
  • 1 tablespoon garlic
  • ½ cup yellow onion finely diced
  • 1 15oz can pure pumpkin puree (not pie filling)
  • ½ - 1 cup half and half
  • 1 cup Parmesan cheese shredded


  • Cook pasta according to package instructions. Set aside.
  • Melt butter over medium-high heat in large stockpot.
  • Add onions and garlic and cook until onions are translucent and soft.
  • Reduce heat to medium and add pumpkin puree, 1/2 cup half and half and parmesan cheese.
  • Stir until well combined, add additional half and half until desired thickness is achieved.
  • Add cooked fettuccini to sauce and mix well.
  • Serve hot with extra parmesan and parsley, if desired.


Calories: 516kcal | Carbohydrates: 64g | Protein: 20g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 111mg | Sodium: 325mg | Potassium: 452mg | Fiber: 5g | Sugar: 7g | Vitamin A: 11597IU | Vitamin C: 5mg | Calcium: 314mg | Iron: 3mg