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.

@m
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Ingredients

Directions

  • 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.

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  • Whisk cream, pumpkin, nutmeg, cinnamon, and Parmesan cheese into the butter; cook until the cheese melts, about 5 minutes.

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.

Nutrition Facts

289.09 calories; 2.55 g protein; 7.68 g carbohydrates; 28.63 g fat; 97.88 mg cholesterol; 230.45 mg sodium.Full Nutrition


Reviews (4)

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Most helpful positive review

02/15/2018
Delicious! I was surprised at how tasty it was since it my husband who is the pumpkin fan. Made a couple of minor changes: 3 TBSP butter instead of 2 and I used 2/3 cup parmesan since that is closer to a regular alfredo recipe that I make. This was creamy and had the right combination of flavors without being overpowering. I will be making this again for sure!

Most helpful critical review

12/31/2013
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.
4 Ratings
  • 4 Rating Star 2
  • 3 Rating Star 1
  • 5 Rating Star 1
11/09/2015
We liked this but with a few changes. I cooked the sage leaves in the butter but then removed them and set aside. The amount of pumpkin and cream are spot on. As for the cinnamon and nutmeg - I did use 1 tsp of cinnamon but only about 1/4 tsp of nutmeg. (Remember you can always add more but you can't take it out.) I added about 1/4 tsp of salt. I would suggest more Parmesan about 1/3 cup. I garnished with the fried sage leaves which was a pretty presentation without being too much sage.
(1)
10/14/2014
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.
02/15/2018
Delicious! I was surprised at how tasty it was since it my husband who is the pumpkin fan. Made a couple of minor changes: 3 TBSP butter instead of 2 and I used 2/3 cup parmesan since that is closer to a regular alfredo recipe that I make. This was creamy and had the right combination of flavors without being overpowering. I will be making this again for sure!
12/31/2013
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.