Nothing screams Fall more than this Pumpkin Alfredo Sauce! Perfect on Spaghetti Squash or regular pasta – you will not be disappointed!
I feel like once Starbucks comes out with their seasonal pumpkin spice latte…all of the pumpkin madness begins! Pumpkin cheerios, pumpkin cream cheese, pumpkin vodka, and even pumpkin spice butter! The pumpkin obsession happens even before the first day of Fall begins, which is funny to me because it is usually still very hot here in the Clovis/Fresno area! Any who, it’s October now so this pumpkin Alfredo is appropriate in my books!
This recipe is totally inspired by the oh so popular food blog Pinch of Yum! I get emails from Bloglovin that go to my promotional section of my gmail and when i am ultra bored I go through these emails. And turns out this particular blog lovin email had the Pumpkin Alfredo in it! Boom. I had a can of pumpkin and knew I wanted to stir up my own creation.
Not only is it yummy…pumpkin is nutrient rich as well. It is a rich source of vitamin A, contains an antioxidant called beta-catotene and is a good source of potassium as well. Woo!
You only need 1 cup of the canned pumpkin for this recipe. Instead of throwing it away, try out a pumpkin spice overnight oats recipe! That is what I did with my leftover pumpkin and I was happy with the turnout!
This Pumpkin Alfredo went really well with the spaghetti squash – I highly recommend. My girlfriend was over and she was my taste tester – she approved as well! I am sure all of you pumpkin lovers out there won’t be able to turn down this pumpkin Alfredo sauce. Creamy. Pumpkin-y. Flavorful. What more could you want? I hope you enjoy! 🙂
- 2 Tbsp. unsalted butter
- 2 Tbsp. flour
- 3 fresh garlic cloves
- 1 1/2 cups heavy cream
- 1 cup milk (I used 1%)
- 1 cup canned pumpkin puree
- 1/8 tsp. cinnamon
- 1 Tbsp. fresh sage & rosemary
- salt and pepper to taste
- 1/2 cup fresh Parmesan
- Melt butter in a medium sauce pan of medium heat. Add in flour and whisk together to make the roux. Add in garlic and stir for 20 seconds. Add in milk, heavy cream, sage, rosemary and stir for 3-4 minutes.
- Add in pumpkin, cinnamon, salt, pepper and whisk until smooth. Add in cheese at the very end and serve warm.
- (I also added nutmeg and red pepper chili flakes on mine but that is optional).
- Use this sauce on spaghetti squash or regular pasta!