Pumpkin Alfredo Sauce Recipe - Allrecipes.com
  • READY IN 15 mins

Pumpkin Alfredo Sauce

Recipe by  

"This recipe was a nice way to use up some extra pumpkin we had available. Served it to one person who really enjoys pumpkin (myself) and one who doesn't, and both came away really liking it! Has enough flavor that the pumpkin makes itself known, but not so much that it overpowers the alfredo flavor or texture. Recipe makes enough to toss with one cooked 12 oz. box of pasta."

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings
  • PREP

    5 mins
  • COOK

    10 mins

    15 mins


  1. Melt butter in a saucepan over medium heat; cook and stir sage leaves in hot butter until the butter takes on the sage flavor, about 5 minutes.
  2. Whisk cream, pumpkin, nutmeg, cinnamon, and Parmesan cheese into the butter; cook until the cheese melts, about 5 minutes.
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  • Cook's Notes:
  • For a thinner sauce use milk instead of cream. Recipe makes enough to toss with one cooked 12-ounce box of pasta.
  • Some may wish to remove the sage leaves before serving as they can be pretty strong, but it's not necessary if you like them.

Reviews More Reviews

Oct 14, 2014

Good recipe! I modified slightly, based on ingredients on hand. Used half & half instead of cream, rubbed sage instead of fresh and added a bit of garlic (it is alfredo sauce after all). Served with butternut squash ravioli and it was delicious.

Dec 31, 2013

I pretty much followed the recipe as written but I did substitute poultry seasoning dry herb blend for the sage leaves. Came out smooth and creamy but lacked any real cheese flavor. I make again but I will add more Parmesan cheese.


2 Ratings

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  • Calories
  • 289 kcal
  • 14%
  • Carbohydrates
  • 7.7 g
  • 2%
  • Cholesterol
  • 98 mg
  • 33%
  • Fat
  • 28.6 g
  • 44%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 230 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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