Brown Butter Pumpkin Alfredo

This brown butter pumpkin alfredo is irresistibly velvety smooth, creamy, and perfect for your next fall dinner. This recipe comes together in under 30 minutes and is surprisingly healthy!

This alfredo recipe is made with evaporated milk and 2% milk. Zero heavy cream. And the result is still insanely creamy and rich. Browned butter forms a nutty base for this sauce, that is then seasoned with a hint of rubbed sage, cinnamon, and nutmeg for added warmth. And let’s not forget the sharp, cheesy addition of Parmesan that bonds all these flavors together. This recipe will fulfill your most indulgent and cozy fall dinner cravings.

Why You’ll Love This Recipe

• Rich, creamy texture that beautifully coats your favorite noodles.
• Super cozy sauce that features warm spices like sage, nutmeg, and cinnamon.
• Quick and easy recipe that comes together in 30 minutes or less.
• Minimalist ingredients that are all pantry staples.
• Versatile dinner dish that pairs deliciously with veggies and your favorite protein.

Ingredients

• Fettuccine – the best pasta for twirling in this deliciously rich alfredo sauce
• Pumpkin puree – for the faint hint of earthy pumpkin.
• Reduced fat evaporated milk & 2% milk – evaporated milk is surprisingly thick and creamy and a much healthier alternative to fatty heavy cream. We mix it with 2% milk and thicken a tad with flour. The result is a decadently rich alfredo much lower in fat than typical recipes, but still delicious.
• Parmesan cheese – there is no alfredo sauce with out deliciously salty and sharp Parmesan cheese.
• Butter – for the nutty browned butter base that adds extra depth to this sauce.
• Seasoning – rubbed sage, nutmeg, cinnamon, fresh garlic, salt and pepper are simple seasonings that pack this sauce with fall worthy flavors.
• Flour – thickening agent.
• Reserved pasta water – for thinning the sauce, if desired.

Tips for Making Pumpkin Alfredo

1. Whisk the flour into the milk prior to adding it to the sauce to avoid lumps in the sauce and create the coveted velvety smooth consistency.
2. Use a light colored pan when browning the butter to better see when it changes color from yellow to beautiful dark golden brown.
3. Constantly stir the butter as it browns to achieve even browning and prevent burning.

How to Make Pumpkin Alfredo

Bring a large sauce pot of water to a boil. Cook the fettuccine according to package directions (about 7 minutes for al dente pasta). Reserve 1 cup of past water before draining and setting aside.

While the pasta cooks, melt the butter in a medium sauce pot over medium heat. Continue cooking once melted for 5 to 7 minutes, stirring constantly as the butter browns. It will foam and sizzle around the edges and turn a light brown color when it is done browning.

Add the garlic to the butter and cook about 30 seconds, stirring regularly. Whisk the flour into the evaporated milk. Add the evaporated milk and flour mixture and 2% milk to the pot, whisking as you add it to work out the flour lumps. Add the pumpkin puree and whisk until smooth. Season with sage, nutmeg, cinnamon, salt and pepper.

Simmer the sauce until it begins to thicken, whisking regularly to prevent burning. Once the sauce reaches the desired thickness, remove from heat. Stir in the Parmesan cheese and season with additional salt and pepper, if desired. If the sauce is thicker than desired, thin it with the reserved pasta water. We usually add about ¼ cup of pasta water to thin our sauce down to our desired consistency.

Pour the Alfredo sauce over the cooked and drained pasta. Stir well to incorporate. Serve and enjoy!

How to Store

Store leftover pumpkin alfredo in an airtight container in the refrigerator for 3-4 days. We do not recommend freezing this recipe, as the sauce is milk based and will not store well. To reheat, add the pasta to a medium skillet with a few tablespoons of chicken broth to loosen up the sauce. Warm covered over medium heat, stirring regularly, until warmed throughout.

Recipe Variations

• Pumpkin – our favorite substitute for pumpkin puree is butternut squash puree. It makes a delightfully creamy variation that has its own set of unique flavors.
• Milk – we opt for a creamy combination of evaporated milk and 2% milk to keep the fat content down, but feel free to use whole or 2% milk only (no evaporated milk) or even add a splash of half-and-half. We do not recommend using milks lower in fat than 2% because they do not achieve that coveted creamy, rich flavor and texture. We also have not tried this recipe with plant-based milk, but we do not think it would be a good fit.
• Seasonings – we love the simplicity and warmth of sage, nutmeg, and cinnamon, but add your own twist with more sweet herbs like thyme, basil, or rosemary. Add a touch of heat with cayenne or red pepper flakes.

What to Pair with Pumpkin Alfredo

• Protein – This recipe is great solo, but it’s even better with grilled chicken or shrimp, crumbled Italian turkey or chicken sausage, chopped crispy bacon or pancetta, or meatballs. Try our favorites: Italian herb chicken, garlic Parmesan chicken skewers, bison meatballs,or turkey meatballs.
• Veggies – We love adding roasted broccoli, asparagus, peas, cauliflower, or crispy chickpeas to this dish.
• Bread – dunk a side of homemade white bread, homemade breadsticks, dinner rolls, or garlic bread in the extra sauce.

Frequently Asked Questions (FAQs)

Check out our other fall-worthy dinners:

• Apple Chicken Sausage Skillet
• Butternut Squash Risotto
• Pumpkin Miso Ramen
• Butternut Squash and Spinach Lasagna Rolls
• Fall Minestrone Soup

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