Perfect Pumpkin Alfredo

Samantha Jacobs


I love fall and nothing screams fall quite like, pumpkin. I wanted something warm and hearty and delicious, I googled a bunch of different recipes and none of them really struck a chord, so here we are with my own version. =) I hope you enjoy it as much as my family and friends did

★★★★★ 1 vote
10 Min
20 Min


18 oz
mixed cheese or three cheese tortellini
3/4 can(s)
pumpkin pie filling
3-4 slice
pancetta, diced
8 oz
parmesen cheese, fresh
2 Tbsp
1 can(s)
peas, canned
1 can(s)
evaporated milk
onion diced (white or yellow)
5 clove
garlic minced
salt and pepper to taste
cooked chicken breast optional

How to Make Perfect Pumpkin Alfredo


  • 1Sautée your diced pancetta until crispy. Remove from the pan
  • 2Dice your onion and mince your garlic.

    Sauté your onion on medium heat in your pancetta fat (add a little butter or olive oil if pan seems too dry) until translucent about 5 min. Add your garlic and cook for 1-2 more min.
  • 3add 3/4 of a can of pumpkin. Stir for about a min.

    Put your pasta water to boil.
  • 4add nutmeg to pumpkin mixture stir for another min.
  • 5cook pasta to directions on package. It shouldn't take long, because it's so fresh.
  • 6add evaporated milk to the pumpkin mixture, cook until it starts to thicken and seems like a smooth sauce.
  • 7add the cheese a little bit at a time making sure it is all melty and incorporated =) then add the peas. stir for about 2-3 more min to ensure everything is hot.
  • 8move cooked pasta back to the pasta pot and pour sauce over it and stir until everything is evenly coated.
  • 9serve and enjoy!

Printable Recipe Card

About Perfect Pumpkin Alfredo

Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian, Kosher, Low Sodium
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #FRESH, #autumn, #Fall