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
    nutmeg( start with 1 tbs, taste it, and then season to your liking)
  • 1 can(s)
    peas, canned
  • 1 can(s)
    evaporated milk
  • 1/2
    onion diced (white or yellow)
  • 5 clove
    garlic minced
  • ·
    salt and pepper to taste
  • ·
    cooked chicken breast optional

How to Make Perfect Pumpkin Alfredo


  1. Sautée your diced pancetta until crispy. Remove from the pan
  2. Dice 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.
  3. add 3/4 of a can of pumpkin. Stir for about a min.

    Put your pasta water to boil.
  4. add nutmeg to pumpkin mixture stir for another min.
  5. cook pasta to directions on package. It shouldn't take long, because it's so fresh.
  6. add evaporated milk to the pumpkin mixture, cook until it starts to thicken and seems like a smooth sauce.
  7. add 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.
  8. move cooked pasta back to the pasta pot and pour sauce over it and stir until everything is evenly coated.
  9. serve and enjoy!

Printable Recipe Card

About Perfect Pumpkin Alfredo

Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian Kosher Low Sodium
Hashtags: #FRESH #autumn #Fall

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