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Pumpkin Alfredo Pasta Cauldrons in Pumpkin Shells

Creamy Alfredo pasta blended with pumpkin purée and served inside roasted pumpkin bowls for a cozy fall dinner.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 Servings
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

For the Pumpkin Bowls:
  • 4 –6 small sugar pumpkins or pie pumpkins, tops cut off and seeds removed
  • 1 tablespoon olive oil
  • Pinch of salt and pepper
For the Pumpkin Alfredo Sauce:
  • 12 ounces fettuccine or your favorite pasta
  • 2 tablespoons butter
  • 3 garlic cloves minced
  • 1 cup heavy cream
  • 1 cup pumpkin purée not pumpkin pie filling
  • ¾ cup grated Parmesan cheese
  • ½ teaspoon nutmeg
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon fresh sage or thyme chopped
Optional Add-ins:
  • 1 cup sautéed mushrooms
  • 1 cup cooked chicken or Italian sausage
  • ½ cup baby spinach
  • Extra Parmesan or fresh parsley for garnish

Method
 

  1. Roast hollowed mini pumpkins at 375°F for 25–30 minutes.
  2. Cook pasta until al dente; drain and reserve pasta water.
  3. Make Alfredo sauce with butter, garlic, cream, pumpkin purée, Parmesan, nutmeg, salt, and pepper.
  4. Toss pasta in sauce, adding optional mushrooms, spinach, or chicken.
  5. Fill roasted pumpkins with pasta, garnish, and serve warm.