Real Recipes From Real Home Cooks ®

perfect pumpkin alfredo

(1 rating)
Recipe by
Samantha Jacobs
Manchester, NH

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 rating)
yield 5 serving(s)
prep time 10 Min
cook time 20 Min
method Saute

Ingredients For perfect pumpkin alfredo

  • 18 oz
    mixed cheese or three cheese tortellini
  • 3/4 can
    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
    peas, canned
  • 1 can
    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! =)