Name: Brown Butter Pumpkin Alfredo Pasta: A Cozy, Quick Halloween Dinner
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb rigatoni or other short pasta; 4 tablespoons unsalted butter; 4 cloves garlic, minced; 1/4 cup fresh sage leaves, chopped; 1 cup pumpkin purée (not pumpkin pie mix); Kosher salt and freshly ground black pepper, to taste; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cardamom; 1 cup heavy cream; 1/2 cup grated parmesan cheese, plus more for topping

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This Brown Butter Pumpkin Alfredo Pasta is rich, creamy, and full of fall flavors. I love how it combines nutty brown butter, smooth pumpkin purée, and savory parmesan, all tied together with warm spices. It’s comforting, a little indulgent, and comes together in about 30 minutes—perfect for Halloween night or any autumn evening.

Brown Butter Pumpkin Alfredo Pasta: A Cozy, Quick Halloween Dinner

Why You’ll Love This Recipe

I like that this recipe feels fancy but is actually really simple. The browned butter brings out a deep, nutty flavor, and the pumpkin adds creaminess without making the dish sweet. The hint of nutmeg and cardamom gives it that cozy fall taste I always crave. I also enjoy that this pasta is flexible—I can make it vegetarian, dairy-free, or even spicier without losing the seasonal charm.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb rigatoni or other short pasta
4 tablespoons unsalted butter
4 cloves garlic, minced
1/4 cup fresh sage leaves, chopped
1 cup pumpkin purée (not pumpkin pie mix)
Kosher salt and freshly ground black pepper, to taste
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1 cup heavy cream
1/2 cup grated parmesan cheese, plus extra for topping

Directions

I bring a large pot of salted water to a boil and cook the pasta until al dente. Before draining, I reserve 1 cup of pasta water.
While the pasta cooks, I melt the butter in a large, light-colored pot over medium heat. I let it sizzle until it turns golden brown with a nutty aroma.
I stir in garlic and sage, cooking for about 1–2 minutes until fragrant.
I mix in pumpkin purée, salt, pepper, nutmeg, and cardamom, then stir in the heavy cream. I let the sauce simmer for 2–3 minutes to thicken.
I toss the drained pasta into the sauce, add parmesan, and pour in about 1/2 cup of the reserved pasta water. I stir until creamy, adding more pasta water if needed.
I serve immediately, topping with extra parmesan.

Servings and timing

This recipe makes about 4 servings. It takes me around 10 minutes to prep and 25 minutes to cook, so dinner is ready in about 35 minutes.

Variations

I like to switch this recipe up depending on the mood:

I make it vegetarian by keeping it just as is, or I add sautéed mushrooms, kale, or spinach for extra heartiness.
I use dairy-free butter and cream when I want a plant-based version.
I add red pepper flakes with the garlic when I want extra heat.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When I reheat, I add a splash of cream or milk to loosen the sauce so it tastes just as creamy as when I first made it. Sometimes, I even turn the leftovers into baked pasta by adding extra cheese and broiling until bubbly.

FAQs

Can I use fresh pumpkin instead of canned purée?

Yes, I can roast and blend fresh pumpkin, but I find canned purée easier and just as delicious as long as I use the plain kind, not pumpkin pie mix.

What pasta shapes work best for this dish?

I like rigatoni, penne, or fusilli because their ridges hold onto the creamy sauce really well.

Can I make this ahead of time?

I prefer making it fresh, but I can prepare the sauce ahead and reheat it gently, then toss in freshly cooked pasta before serving.

What can I serve alongside this pasta?

I usually serve it with a simple arugula salad, roasted veggies, or garlic bread to round out the meal.

How do I keep the butter from burning?

I use a light-colored pan so I can see the butter change color and take it off the heat as soon as it turns golden and nutty.

Conclusion

This Brown Butter Pumpkin Alfredo Pasta is my go-to fall dinner when I want something cozy but quick. It’s rich, flavorful, and versatile enough to adapt to whatever I have in the kitchen. Whether I’m serving it before trick-or-treating or enjoying it on a chilly night, it always feels like autumn in a bowl.