From Bobbie's original dinner cards
A recipe keepsake from Bobbie's Kitchen
Creamy Pumpkin Alfredo
Velvety fettuccine with real pumpkin, Parmesan, garlic and warm fall spices.
Use vegetable broth for a meat-free version. Bobbie's tips: use real pumpkin purée, not pie filling; freshly grated Parmesan melts best; cream cheese adds creaminess and stabilizes the sauce; reserve pasta water; simmer gently rather than overcooking; sauté a pinch of garlic and sage in butter for a garnish; adjust red pepper flakes to taste. Variations: add cooked chicken, shrimp or scallops; stir in sautéed spinach or kale; use roasted butternut squash; add crispy bacon or pancetta; try gnocchi, penne or rigatoni; half-and-half gives a slightly thinner sauce. Serve with a crisp green salad and warm garlic bread or homemade naan, roasted vegetables or grilled chicken. Storage: refrigerate airtight up to 4 days, or freeze up to 2 months and thaw overnight in the refrigerator. Reheat gently on the stovetop with a splash of cream, milk or pasta water, or microwave in 30-second intervals, stirring between. Estimated nutrition per serving from the card: 620 kcal, 18 g protein, 58 g carbohydrates, 35 g fat, 4 g fiber, 580 mg sodium; varies with ingredients and portion size.
Ingredients
Pasta
- 1 lb (450 g) fettuccine or pasta of choice
- 4–6 quarts water
- 1 tbsp salt
Sauce
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 small yellow onion, finely diced (optional)
- 1 cup (240 ml) chicken broth (or vegetable broth)
- 1 cup (240 ml) canned pumpkin purée (100% pure, not pie filling)
- 1½ cups (360 ml) heavy cream
- 1 cup (100 g) freshly grated Parmesan cheese
- ½ cup (60 g) cream cheese, softened
- 1 tsp Italian seasoning
- ½ tsp ground nutmeg
- ½ tsp ground sage
- ¼ tsp ground thyme
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper (adjust to taste)
- ¼–½ tsp red pepper flakes (optional)
To finish
- ¼ cup (25 g) fresh parsley or sage, chopped (or fried sage leaves)
- Extra Parmesan for serving
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Method
- 1
Cook the pasta: bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1 cup of pasta water, then drain and set aside.
- 2
Sauté the aromatics: in a large skillet or deep saucepan, melt butter over medium heat. Add onion (if using) and cook for 3–4 minutes until soft. Add garlic and cook for 1 minute until fragrant; do not burn.
- 3
Build the sauce: pour in chicken broth and scrape up any browned bits. Stir in pumpkin purée, heavy cream and cream cheese until smooth. Bring to a gentle simmer.
- 4
Add seasonings and cheese: stir in Parmesan, Italian seasoning, nutmeg, sage, thyme, salt and pepper. Simmer for 5–8 minutes, stirring often, until the sauce is thick, creamy and flavorful. If too thick, add a little reserved pasta water.
- 5
Combine: add the cooked pasta to the skillet and toss until completely coated. Add more pasta water as needed for a silky, glossy sauce.
- 6
Serve: top with extra Parmesan, fresh parsley or sage and a sprinkle of red pepper flakes if desired.
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From Bobbie's “Bobbie's Recipe Card 82”. Written up by Bobbie's Kitchen · Updated 26 October 2026