The Perfect Pumpkin Alfredo Sauce Recipe || Great Autumn Dinner

This pumpkin alfredo sauce recipe couldn’t be any easier to make. And it’s the absolute perfect dish for a great seasonally flavored autumn dinner.

dish of linguini topped with pumpkin alfredo sauce

I made it for the first time just a few days ago. It took me just minutes to do. You can whip up the sauce in the time it takes to cook some pasta to serve it over.

I think that’s a big WIN! Any dish that tastes as decadent as this one, and can be made in less than 15 minutes is great to have in your kitchen recipe arsenal.


Pumpkin alfredo sauce is basically just alfredo sauce that has a little pumpkin added to it. It’s not any more complicated than that.

This recipe is just about the simplest version of this sauce around. It doesn’t use an abundance of ingredients and it still tastes great.

You can add some pumpkin to any alfredo sauce recipe and end up with similar results. So if you have a favorite alfredo recipe already, go ahead and give that a try.

You may have to add a little extra cream to keep the consistency loose enough to toss the sauce on some pasta. But other than that your good to go.


I recommend giving THIS pumpkin alfredo sauce recipe a try though. It’s simple, quick, easy, and absolutely DELICIOUS!

ingredients for a recipe set out on a counter

It takes just 6 ingredients to make. So, it doesn’t break the bank like some other alfredo sauce recipes out there.

Here’s a quick run down of ingredients for you to use as a reference when your shopping to make this recipe …

  • BUTTER – Salted butter is best suited for this recipe.
  • GARLIC – Use fresh garlic cloves for best results.
  • SAGE – Fresh chopped sage leaves are almost a must for this dish. Although, you can use dried sage in a pinch.
  • LIGHT CREAM – This recipe calls for light cream. If you have heavy cream on hand you can use that. It will make the sauce much richer.
  • PUMPKIN – Fresh pumpkin is the best way to go when making this sauce. Canned 100% pure pumpkin can be used as well.
  • ASIAGO CHEESE – Asiago cheese is the perfect choice for this recipe.


To make pumpkin alfredo sauce simply melt some butter in a pan. I used my cast iron skillet. It’s my cookware of choice.

You can go ahead and crush a few cloves of garlic into the pan while the butter is melting.

pressing garlic into a pan of melting butter on the stove

Chop some fresh sage leaves and put them in the pan with the butter and garlic. Allow the seasonings and butter to simmer a few minutes over low heat.

This will let those flavors meld together to become the perfect seasoning base for this sauce.

garlic and sage frying in a cast iron skillet

Next, you’ll want to add the light cream and stir it in well.

creamy sauce cooking in a pan

Then stir in the pumpkin and allow the sauce to heat lightly.

mixing sauce in a pan on the stove with a wooden spoon

Once it’s hot enough to melt some cheese, go ahead and spread some shredded asiago on top.

adding cheese into a pan of sauce on the stove

Stir the cheese in and continue to stir it as it melts down. By the time it’s melted, the whole pan of sauce should be steamy warm and ready to serve.

It’s seriously that EASY to make this sauce!

pumpkin alfredo sauce in a cast iron skillet


There are quite a few ways to alter this recipe to fit your tastes. Or just to use ingredients you have on hand instead of running out to the store to pick things up.

rolling linguini covered in pumpkin alfredo sauce on a fork

Any winter squash will work amazingly well in this dish. It doesn’t have to be pumpkin.

The flavor will change with the type of squash you use. But, it will definitely still have that highly craved, fall flavor goodness that we all want at this time of year.

This dish can be made with any type of cream as well. If you have heavy cream or half and half in the house, don’t run out for light cream. Just use those instead.

You may want to mix your heavy cream with a little milk to tone the richness of the sauce down a bit. This sauce can easily become too rich. Hard to believe, yet true.

You can substitute parmesan or romano for the asiago cheese. Or you can use a blend of any of the three to make this dish.

And you can even switch out the spices. Although, I won’t lie, this recipe is best made with sage.


The obvious choice for how to serve pumpkin alfredo sauce is over pasta. Alfredo sauce and pasta have been the best of friends forever.

pouring pumpkin alfredo sauce over a plate of linguini

I prefer to eat my pumpkin alfredo sauce over linguini. But any pasta will do.

As I said earlier this is the first time I made this recipe. So, I haven’t experimented with other ways to serve it.

However, I definitely see myself mixing it in some fluffy jasmine rice and topping it all with some fresh cooked veggies in the future.

And I think it’s obvious that it would make an amazing topping for just about any hot veggie. Particularly, broccoli. That’s just a no-brainer, right?!?!


To store this pumpkin alfredo sauce just put it in an airtight container and toss it in the fridge. It will last about a week in there.

partially eaten plate of pasta with pumpkin alfredo sauce

But the chances of anyone leaving it around for that long are pretty slim. It’s just too darn TASTY!

I want to try freezing this sauce. All ingredients considered it should work really well. It would be nice to have it on hand whenever the pumpkin alfredo sauce mood hits me.

pinnable image for pumpkin alfredo sauce recipe

If you try this recipe and love it, please give it 5 stars! It supports my work more than you may realize, and I appreciate that a great deal!

You can also show your support by tagging me on Facebook @sustainableslowliving and/or Instagram @slowlivingbydianegail when you post a pic of your finished dish.

partially eaten plate of pasta with pumpkin alfredo sauce


Cook Time: 15 minutes
Total Time: 15 minutes

This pumpkin alfredo sauce is rich and creamy. It has the perfect flavor profile for a fall season meal. And it takes just minutes to make.


  • 2 tbls salted butter
  • 4 garlic cloves, minced
  • 6 fresh sage leaves, chopped
  • 1 1/2 c light cream
  • 1 c pumpkin puree
  • 1 c asiago cheese, shredded


  1. Melt butter in a saucepan.
  2. Add garlic and sage. Lightly simmer for 2 minutes.
  3. Add cream. Stir well.
  4. Add pumpkin. Stir well.
  5. Heat thoroughly. Do not boil.
  6. Add cheese. Stir until melted.
  7. Serve over pasta or dish of your choice.
  8. ENJOY!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 242Total Fat: 22gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 64mgSodium: 199mgCarbohydrates: 6gFiber: 1gSugar: 4gProtein: 7g

This data was provided and calculated by Nutritionix on 11/20/2023. Nutrition information isn’t always accurate.

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