Pumpkin Alfredo with Egg Noodles

A creamy, pumpkin flavored Alfredo sauce mixed in with wide egg noodles is the perfect rainy day, autumn comfort food!

Pumpkin recipes are so popular this time of year and this is a good way to use the pumpkins you’ve displayed as fall decorations as you start replacing them with Christmas or Hanukkah decorations.

A Bit Lighter Alfredo Sauce

Other Pumpkin Alfredo recipes use a lot of heavy cream and butter. Although that may taste really great and rich, it packs quite a lot of calories considering just one tablespoon of heavy whipping cream has 50 calories and 5 grams of fat! If you are using a pint of heavy whipping cream, that is 1600 calories alone! Butter is worse- 1 tablespoon is 100 calories and 11 grams of fat! This recipe uses only 1.5 tablespoons of butter and 1/2 a pint of heavy whipping cream but still has a great flavor.

Pumpkin is Nutritious

Pumpkin has the following nutrients: vitamin C, forvitamin E, riboflavin, potassium, copper, manganese,  thiamin, B-6, folate, pantothenic acid, niacin, iron, magnesium, and phosphorus!

All of those vitamins should certainly compensate for the heavy cream and butter. Right? Not exactly but, it still add more nutrition and leaves you feeling slightly less guilt.

An Easy Pasta Recipe

This Pumpkin Alfredo with Egg Noodles recipe is so easy, fast and delicious that you will be eager to put it on the dinner rotation and ensure your pantry is always stocked with canned pumpkin and egg noodles. It really is as easy as adding canned pumpkin to a tasty Alfredo Sauce which, makes it more hearty, more nutritious, and more delicious! Oh, that rhymes!

This recipe is quite simple. You just add whipping cream, milk, butter, grated Parmesan cheese and minced garlic to a pot and stir it a few minutes until it thickens and then add canned or fresh pumpkin until the pumpkin is heated through. Then mix it with cooked egg noodles.

I add garlic powder to almost everything. It is my “all purpose seasoning” because it really gives great flavor, even if I’m already using fresh garlic. Sometimes, I feel a little extra garlic can make a good recipe great! I do not use garlic salt because it is more salt than garlic. Getting the right amount of garlic flavor is key.

I do suggest using egg noodles in this recipe but, you could use fettuccine too.

It is a perfect weeknight meal.

Pumpkin Alfredo with Egg Noodles

  • Servings: 4
  • Difficulty: easy
  • Print

An easy, delicious, vegetarian pasta dinner that is great for a weeknight meal and can be made in 30 minutes or fewer. The pumpkin sauce is yummy!


  • 12 oz bag of wide egg noodles
  • 8 oz of canned pumpkin
  • 8 oz of heavy whipping cream
  • 2/3 cup of whole milk
  • 1/3 cup of grated Parmesan cheese
  • 4 garlic cloves, minced
  • 1.5 tbs of salted butter
  • 2-3 dashes of garlic powder
  • Salt and pepper to taste


  1. Cook egg noodles according to package directions but, make sure you salt the water. While noodles are cooking, begin to make Pumpkin Alfredo Sauce.
  2. In a 4 quart pot, add whipping cream, milk, butter, grated Parmesan cheese and minced garlic.
  3. Stir on medium heat for a few minutes until thickened.
  4. Add canned pumpkin and continue to stir on medium heat until the pumpkin has heated through.
  5. Add drained egg noodles to the pot with sauce and combine.
  6. Add additional salt, garlic powder and some freshly cracked pepper.


4 Comments Add yours

  1. callmetrav says:

    I can’t express how much I love this recipe. Thank you, thank you, thank you. Lol

    Liked by 1 person

    1. Glad you are happy! This was actually the first time I ever made Pumpkin Alfredo and I was really happy with it. I’m definitely making this more often!

      Liked by 1 person

  2. enterfuntech says:

    wow delicious..i wanna try at home


    1. I made this last night with rotated pumpkin I had in the freezer. It was so good.

      Liked by 1 person

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