Before I head up and over to Philadelphia, PA for the National Food and Nutrition Conference & Expo, I took a minute to make this Pumpkin Alfredo Pasta dish for my 3 little and big pumpkins. My husband’s got this. He always does. And, when I come back, it’s like I never left. But, I like to leave a little something behind so they don’t forget me. It’s also a thank you to my husband who will be coordinating 2 soccer games, 2 halloween parties and one chili cook-off on his own.
I paired the sauce with the festive Fall Zucchette Pasta from Trader Joe’s that look like little pumpkins. #toocute Besides pasta, you could stir in veggies like spinach or mushrooms and protein such as chicken or tofu. It’s a carb-loading dish for my soon-to-be very busy husband. God speed, goodbye and thank you. I’ll be back soon, and this dish will be all gone.
Check our other fall festive dish: Fall Ravioli Bake!

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Pumpkin Alfredo Sauce

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  • Author: Jennifer McDaniel
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 6 1x


  • 1 T. butter
  • 1 T. flour
  • 2 c. 2% milk
  • 1/2 c. canned pumpkin
  • 1/4 c. parmesan cheese
  • 1 T. maple syrup
  • 1 t. pumpkin pie spice
  • 1/2 t. ground sage
  • 1 t. salt


  1. In a medium sauce pan, over medium-high heat, melt butter for 30 seconds then add flour. Whisk into a paste and add milk until it thickens (about 8-10 minutes).
  2. Stir in canned pumpkin through salt.
  3. Whisk until well combined.
  4. Combine with entire package of cooked fall zucchette pasta.


  • Serving Size:
  • Calories: 335
  • Sugar: 8.7 g
  • Sodium: 544.8 mg
  • Fat: 4.6 g
  • Saturated Fat: 2.4 g
  • Trans Fat: 0.1 g
  • Carbohydrates: 58.6 g
  • Fiber: 2.8 g
  • Protein: 14.2 g
  • Cholesterol: 11.4 mg