Pumpkin Alfredo

Jane Manookin


I needed something healthy and satisfying for lunch, and I was craving pumpkin. Put this over your favorite pasta or meat, with some crusty bread. Delicious!

(It's even better the next day!)

Note: Original Babybel cheese is Edam.


☆☆☆☆☆ 0 votes

30 Min
Stove Top


  • 5-10 clove
    garlic, peeled, whole
  • 1 medium
    sweet onion, sliced or chopped
  • 1-2 bunch
    fresh spinach, slivered
  • 1 tsp
  • ·
    black pepper to taste
  • dash(es)
    red pepper flakes, optional
  • 8 oz
    cream cheese
  • 2 c
    chicken broth
  • 2 Tbsp
  • 4
    mini babybel cheese
  • 2 c
    pumpkin puree, pure

How to Make Pumpkin Alfredo


  1. Roast garlic in skillet over medium heat. When outsides are golden, and cloves begin to soften, remove and mash into paste. Return to skillet.
  2. Add onion to skillet and saute gently until soft. Add spinach, salt, pepper, and red pepper. Cook and stir until starting to brown.
  3. Add cream cheese. When melted, add chicken broth, milk, and parmesan. Periodically, scrape scorched cheese from bottom of skillet. Simmer, and add baby bel cheese. Cook until sauce thickens and cheese is melted. Again, scrape scorched cheese from bottom of skillet.
  4. Remove from heat. Stir in pumpkin. Serve.

Printable Recipe Card

About Pumpkin Alfredo

Main Ingredient: Vegetable
Regional Style: Italian
Other Tags: Quick & Easy, Healthy
Hashtag: #spinach

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