Indulge in this rich, baked pumpkin Alfredo where velvety pumpkin purée meets cheesy Alfredo sauce, golden pasta, and a crispy baked top—comfort food at its finest.

🍂 Cozy, Creamy, and Packed with Autumn Flavor

There’s something magical about a bubbling, cheesy pasta bake as the weather turns cool. This pumpkin Alfredo is my go-to fall indulgence—luxuriously creamy with a hint of sweetness from the pumpkin, balanced by garlic, nutmeg, and layers of melted cheese.

I remember whipping this up one rainy October evening with only a can of pumpkin and some fettuccine in the pantry. What came out of the oven was beyond my expectations: a silky sauce that clung to every noodle and a golden, crispy top that made the whole house smell like a savory dream.

It’s a dish you can throw together on a weeknight but still serve proudly at a holiday table.

🧀 Key Ingredients (and Why They Matter)

Pumpkin Purée

Adds creaminess, mild sweetness, and a gorgeous golden hue. Make sure you’re using pure pumpkin, not pumpkin pie filling!

Heavy Cream

The heart of Alfredo sauce—rich, thick, and perfect for baking. You can substitute with half-and-half for a lighter version.

Parmesan Cheese

Salty, nutty, and the ultimate flavor booster. Stir some into the sauce and sprinkle more on top for that golden baked crust.

Garlic

Essential for grounding the sweetness of the pumpkin. Sauté until fragrant to infuse the sauce with depth.

Nutmeg

A pinch adds warmth and elevates the pumpkin flavor—just like in a good béchamel.

Fettuccine or Penne

Use a sturdy pasta that holds sauce well. Short cuts like penne or rigatoni are perfect for bakes.

Mozzarella (Optional Topping)

Adds gooey, stretchy texture and a beautifully browned top. Totally optional—but highly recommended!

👩‍🍳 Step-by-Step Instructions

Boil the Pasta
Cook your pasta until just shy of al dente—about 1–2 minutes less than package instructions. It will finish cooking in the oven and absorb that luscious sauce.
Make the Pumpkin Alfredo Sauce
In a large saucepan, melt butter and sauté garlic for about 1 minute. Stir in pumpkin purée, heavy cream, a pinch of nutmeg, salt, pepper, and Parmesan. Simmer gently until thickened and creamy.
Toss with Pasta
Add the drained pasta to the sauce and toss until well coated. If it seems too thick, loosen with a splash of reserved pasta water.
Transfer to Baking Dish
Spoon the saucy pasta into a buttered 9×13 baking dish. Sprinkle with more Parmesan and shredded mozzarella (if using).
Bake to Golden Perfection
Bake at 375°F (190°C) for 20–25 minutes, or until bubbly and lightly golden on top. Broil the last 2–3 minutes if you want extra crispiness.
Let It Rest & Serve
Allow the baked Alfredo to rest for 5 minutes before serving—this helps the sauce set and keeps every bite ultra creamy.

🍽️ Serving Suggestions

Garnish with chopped parsley or fresh sage for color and earthiness.
Serve with a simple arugula salad dressed in lemon vinaigrette.
Garlic bread or cheesy pull-apart rolls are a must for soaking up extra sauce.
Pair with a chilled glass of Chardonnay or sparkling apple cider.

❄️ Storage & Reheating Tips

Refrigeration

Store in an airtight container for up to 4 days.
Reheat individual portions in the microwave with a splash of cream or milk to keep it creamy.

Freezing

Best frozen before baking. Assemble the pasta, cover tightly, and freeze up to 2 months.
To cook: Thaw overnight in the fridge, then bake as directed.

Pro Tip: Freeze in smaller portions for easy grab-and-go lunches!

💛 Final Thought

This baked pumpkin Alfredo is more than just a fall recipe—it’s creamy, cozy, and designed to feed the soul. It blends comfort and elegance in every bite, making it perfect for both weeknights and special gatherings.

Give it a try and make it your own—add crispy pancetta, roasted veggies, or even a pinch of chili flakes for a kick. And when you do, come back and tell me how it turned out!

❓ FAQ: Baked Pumpkin Alfredo

Can I make it vegetarian?
Yes! It’s already meat-free. Just ensure your cheese is vegetarian-friendly (some Parmesan isn’t).

What’s the best pasta for Alfredo bakes?
Fettuccine, penne, rigatoni, or rotini work best—anything that holds sauce well.

Can I use milk instead of cream?
Yes, but the sauce will be thinner. Consider adding a bit of flour or cornstarch to thicken if using milk.

Is canned pumpkin the same as pumpkin purée?
Usually, yes. Just be sure you’re not using pumpkin pie filling, which contains sugar and spices.

Rich Creamy Baked Pumpkin Alfredo – Fall Comfort in Every Creamy Bite