OK, so I was supposed to be done with the pumpkin recipe, but who was I kidding?! I just got done prepping my skinny pumpkin/coffee shake for tomorrow, plus it is only November, we have a good two solid months of pumpkin cooking!

So today, I am sharing by far the easiest alfredo recipe – pumpkin-infused that is! I think so often recipes have way too many ingredients or turn out watery, so I came up with a quick and easy recipe. It’s perfect to serve over pasta, ravioli, tortellini or for a gluten-free/low cal option – spaghetti squash.

Of course, if you omit the pumpkin and seasonal spices (nutmeg, pumpkin pie spice and sage) you have my basic Alfredo recipe! Enjoy!

Pumpkin Alfredo Sauce

Ingredients:

1/2 cup butter

3 cloves minced garlic

8 oz package cream cheese

1 cup pumpkin puree

1 1/2 cups half and half or light cream

1/2 cup parmesan cheese

1 TBS garlic powder

1/4 tsp nutmeg

1/4 tsp dried sage

Few pinches of pumpkin pie spice

Salt & pepper to taste

Directions:

1. In a medium saucepan, melt butter.
2. Once butter is melted, add minced garlic, cook for 30 seconds or so then add cream cheese and pumpkin puree. (It is easiest to cut cream cheese up into 4 pieces so that it melts easier.)
3. Once butter/cream cheese/pumpkin are mixed well together, add half and half/light cream, parmesan cheese, garlic powder, and spices. Stir together until well combined.
4. DONE! Pour over pasta of choice and enjoy!!! (Feel free to add in your choice of protein – e.g., shrimp (pictured).

Click here to download a printable copy of the Pumpkin Alfredo Sauce Recipe