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.
Pumpkin Alfredo 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.
- Seasoning – rubbed sage, nutmeg, cinnamon, fresh garlic, salt and pepper are simple seasonings that pack this sauce with fall worthy flavors.
- Reserved pasta water – for thinning the sauce, if desired.
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 1 minute, stirring regularly. Gradually whisk the flour into the butter. Incorporate the evaporated milk and 2% milk, whisking as you add it to work out the flour lumps. Add the pumpkin puree and whisk. 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!
What to Pair with Pumpkin Alfredo
- Protein – This recipe is great solo, but it’s even better with fresh grilled chicken, crumbled Italian turkey or chicken sausage, chopped crispy bacon, or garlic shrimp.
- Veggies – Want to boost this alfredo with some veggies? We love adding roasted broccoli, asparagus, peas, or crispy chickpeas to this dish.
Let us know what you think about this recipe for brown butter pumpkin alfredo by dropping a comment and/or rating below! Also, please consider sharing to social media or Pinterest if you loved this recipe (we greatly appreciate it)! 💕
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
Brown Butter Pumpkin Alfredo
Ingredients
- 12 oz fettuccine
- 2 Tbsp unsalted butter
- 4 garlic cloves, minced
- 1 c pumpkin puree (NOT pumpkin pie filling)
- 12 oz can reduced fat evaporated milk
- ½ c 2% milk
- 2 Tbsp unbleached all-purpose flour
- ½ c fresh grated Parmesan cheese
- 1 tsp rubbed sage
- 1 pinch nutmeg
- 1 pinch cinnamon
- salt and pepper, to taste
- 1 c reserved pasta water (as needed)
Instructions
- 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 1 minute, stirring regularly. Gradually whisk the flour into the butter. Incorporate the evaporated milk and 2% milk, whisking as you add it to work out the flour lumps. Add the pumpkin puree and whisk. 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!
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