There’s something about the first cool night of fall that makes a creamy pasta dish feel like the right answer to everything. This Pumpkin Alfredo Pasta with Prosciutto is the kind of recipe you make when you want comfort, but still want something a little special. The sauce is velvety and rich, the prosciutto gets crisp and salty, and the whole dish tastes like it came from a restaurant… but takes less than 30 minutes at home.
Many home cooks discover this recipe the same way—by staring at leftover canned pumpkin and wondering how to use it in something savory. One bowl of silky pumpkin Alfredo is usually all it takes to turn this dish into a permanent fall favorite. It’s the kind of cozy, uncomplicated recipe people reach for when they want a warm, comforting dinner without any extra work.
This easy pumpkin pasta works beautifully for quick meals, fall entertaining, or even a low-stress Thanksgiving dish when you want something seasonal but different from the usual spread.
Why You’ll Love This Pumpkin Alfredo Pasta
- Ready in about 30 minutes — great for busy evenings.
- Rich and creamy, but not heavy like traditional Alfredo.
- Crispy prosciutto adds the perfect salty crunch.
- Kid-friendly fall pasta that doesn’t taste overly “pumpkiny.”
- Restaurant-style taste, simple home-cook steps.
Ingredients You’ll Need
For the Pasta
- 12 oz fettuccine or your favorite long pasta
- 4 oz thin prosciutto
- 1 tbsp butter or olive oil
- 3 cloves garlic, minced
- ½ small yellow onion, finely chopped
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- ¼ tsp ground nutmeg
- ½ tsp dried sage
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- ½ cup reserved pasta water
Tools
- Large pot
- Large skillet
- Whisk
- Measuring tools
Before You Begin:
Wash and dry all produce thoroughly. Prepare your skillet and pasta pot as needed. Ingredient sizes and moisture levels can vary, so cooking times may differ slightly. Always cook pasta until al dente and adjust liquids as needed for a smooth sauce.
How to Make Pumpkin Alfredo Pasta With Prosciutto
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Scoop out ½ cup pasta water before draining so you can adjust the sauce texture later.
2. Crisp the Prosciutto
Heat a clean skillet over medium heat. Lay the prosciutto slices in a single layer and cook for 1–2 minutes per side, or until crisp. Transfer to a plate lined with paper towels and let them cool. They will continue to firm as they rest.
3. Sauté Aromatics Safely
Lower the heat slightly and add butter or olive oil to the same skillet. Stir in the garlic and onion. Cook for 3–4 minutes, or until softened and fragrant. Avoid high heat to prevent burning the garlic.
4. Make the Pumpkin Alfredo Sauce
Turn heat to low and whisk in the pumpkin purée, heavy cream, Parmesan, nutmeg, sage, salt, and pepper. Stir continuously for 4–5 minutes, allowing the sauce to warm through and thicken gently.
👉 Avoid boiling to prevent the cream from separating.
5. Combine Pasta and Sauce
Add the drained pasta to the skillet and toss well. Slowly add small amounts of the reserved pasta water until the sauce reaches a smooth, glossy consistency that coats the noodles.
6. Add Prosciutto and Serve
Crumble the crispy prosciutto over the pasta just before serving. Garnish with extra Parmesan or herbs if desired.
Serve warm for best texture.
Let it simmer gently for 4–5 minutes. It should thicken slightly.
If it looks too thick, relax — the pasta water will fix that later.
5. Combine Pasta + Sauce
Add the drained pasta to the skillet and toss well. Pour in a splash of pasta water as needed until the sauce coats every strand.
6. Serve with Crispy Prosciutto
Crumble the crispy prosciutto over the top. Add extra Parmesan or fresh herbs if you like
How to Serve Pumpkin Alfredo Pasta
This pasta is best served hot and fresh. Here are simple additions that pair beautifully:
- Arugula or mixed greens with lemon vinaigrette
- Garlic bread
- Roasted Brussels sprouts
- Sparkling apple cider or lemon-infused water
Storage, Reheating & Make-Ahead Tips
Store
Keep leftovers in an airtight container up to 3 days.
Reheat
Warm gently over low heat on the stovetop. Add a splash of milk, cream, or pasta water to loosen the sauce.
Make Ahead
You can prepare the pumpkin Alfredo sauce 2–3 days ahead. Crisp the prosciutto the day you serve for best texture.
Special Tips
- Use freshly grated Parmesan — pre-shredded cheese can make the sauce grainy.
- Don’t boil the sauce — simmer gently to avoid cream separating.
- Always reserve pasta water — it transforms the sauce.
Variations
- Vegetarian: Skip the prosciutto — the sauce is flavorful on its own.
- Protein swap: Add grilled chicken, pancetta, or bacon.
- Veggie boost: Stir in baby spinach, sautéed mushrooms, or roasted butternut squash.
- Dairy-free option: Use coconut milk and vegan cheese.
Common Mistakes to Avoid
- Using pumpkin pie filling
- Overcooking the pasta
- Skipping the pasta water
- Using low-quality Parmesan
- Microwaving prosciutto (it softens instead of staying crisp)
FAQ
Q: Can I make this with fresh pumpkin instead of canned?
Absolutely. Roast your pumpkin until soft, then blend or mash it into a smooth purée. Just be sure to drain excess liquid so the sauce doesn’t turn watery.
Q: What pasta shapes work best with pumpkin Alfredo?
Long noodles like fettuccine, linguine, and tagliatelle are ideal because the creamy sauce clings to them beautifully. If you prefer short pasta, go for shapes with ridges — rigatoni, penne, or casarecce.
Q: Can this be made ahead for a holiday meal?
Yes. The pumpkin Alfredo sauce reheats very well. Make the sauce up to 3 days in advance, store it in the fridge, and warm it gently on the stove. Cook fresh pasta right before serving, then add the sauce and top with freshly crisped prosciutto.
Q: What can I use instead of heavy cream?
You have a few options: half-and-half, whole milk with a spoonful of cream cheese, or canned coconut milk if you need a dairy-free version. Keep in mind the flavor and texture may change slightly.
Q: Does the dish taste strongly of pumpkin?
Not at all. The pumpkin adds creaminess and a mild natural sweetness, but the Parmesan, garlic, nutmeg, and prosciutto balance it. Even people who “don’t love pumpkin” usually enjoy this.
Q: Why is my sauce too thick?
Pumpkin purée varies by brand. Just add a splash of pasta water or a bit of cream until the sauce reaches the consistency you like.
Q: Can I double the recipe?
Yes — it scales easily. Just use a larger skillet to prevent overcrowding and ensure even sauce coverage.
Conclusion
This Pumpkin Alfredo Pasta with Prosciutto is everything you want in a cozy fall dinner — creamy, comforting, a little salty, and deeply satisfying. With simple ingredients and a quick cooking process, it delivers restaurant-style flavor without the restaurant effort. Whether you’re making it for an easy weeknight dinner, a fall gathering, or a comforting seasonal meal, this dish delivers consistent results. Keep it in your fall recipe rotation and enjoy every warm, velvety bite.
Recipe Card
Pumpkin Alfredo Pasta with Prosciutto
Author: Isaac Blogger
Course: Main Course
Cuisine: American / Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: ~540 per serving (estimated)
Description
A creamy, cozy fall pasta made with pumpkin purée, garlic, Parmesan, warm spices, and crispy prosciutto. Ready in about 30 minutes and perfect for cool-weather dinners, entertaining, or a seasonal weeknight meal.
Before You Begin
Wash and dry all produce. Prepare your cookware as needed. Ingredient moisture levels and cooking times can vary, so adjust liquids and seasoning as needed. Cooking results may vary depending on equipment and heat levels.
Ingredients
For the Pasta
- 12 oz fettuccine
- 4 oz thinly sliced prosciutto
- 1 tbsp butter or olive oil
- 3 cloves garlic, minced
- ½ small yellow onion, finely chopped
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- 1 cup heavy cream
- ¾ cup Parmesan cheese, finely grated
- ¼ tsp ground nutmeg
- ½ tsp dried sage
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- ½ cup reserved pasta water
Instructions
1. Cook the Pasta
Bring salted water to a boil. Cook pasta until al dente. Reserve ½ cup pasta water, then drain.
2. Crisp the Prosciutto
Heat a skillet over medium. Cook prosciutto slices for 1–2 minutes per side, or until crisp. Transfer to a paper towel-lined plate.
3. Sauté Aromatics
Add butter or oil to the same skillet. Stir in garlic and onion. Cook 3–4 minutes, or until softened and fragrant.
4. Make the Pumpkin Alfredo Sauce
Lower heat. Whisk in pumpkin purée, heavy cream, Parmesan, nutmeg, sage, salt, and pepper. Simmer gently for 4–5 minutes, stirring frequently until slightly thickened. Do not boil.
5. Combine Pasta and Sauce
Add cooked pasta to the skillet and toss well. Add small amounts of reserved pasta water as needed until the sauce coats the pasta evenly.
6. Serve
Crumble the crispy prosciutto over the dish. Add more Parmesan or herbs if desired. Serve warm.
Notes
- Add spinach or roasted vegetables for more color and nutrition.
- To make vegetarian, omit the prosciutto.
- Sauce can be made 2–3 days ahead and reheated gently.
Nutrition (Approx. per serving)
540 calories • 20g protein • 52g carbs • 28g fat • 3g fiber • 4g sugar
Nutrition values are estimates and may vary based on ingredients used.
