Pumpkin Fettucine Alfredo

Hi Everyone,

Hope you are all fine, turned your clocks back for that extra hour of sleep on this lazy Sunday and had a wonderful Halloween yesterday!

We had a total of 75 trick or treaters (much lower than years before). I just love to see the toddlers in their costumes. This year for the first time as per doctors orders I wasn’t allowed to open the door to greet the children so I had to leave a bowl of candy outside on the steps, but watched them through the window. So cute. Some costumes are so clever and this year we saw a lot more parents and guardians in costume.

Bob and I made the traditional Turkey and 3-bean chili to keep our Halloween tradition alive and served it with whole grain cornbread …. (recipe on blog)

I am still cooking today, which brings me to todays post…….

Today I made a pumpkin alfredo pasta dish and posted it on my personal timeline. I thought I had included it on the blog once before and today I received so many requests for the recipe from friends that couldn’t find it via the blog index so I decided to post it again.

The original recipe calls for fettuccine but you can use any pasta of your liking. Today I used pappardelle, a large, flat & broad pasta noodle.

The secret ingredient for me is sprinkling the pasta with amaretti cookies before serving. The flavor between the amaretti, pumpkin and sage are fabulous.

These are my favorite amaretti cookies but there are many brands on the market … These can be ordered on Amazon or found in Italian delis.

They are wrapped 2 mini cookies to a package.

Lazzaroni Amaretti, 16-Ounce Tin

I hope you try this recipe and enjoy it as much as we do.


12 ounces fettuccine (or pasta of your choice)

2 tablespoons butter

1 small onion, finely chopped

1 cup canned solid-pack pumpkin pureeNOT PURE PUMPKIN

2 cups heavy cream

Freshly ground nutmeg

Salt and pepper

1/2 cup grated Parmesan cheese

4-5 fresh sage leaves, chopped

Additional Parmesan cheese for serving


Bring a large pot of salted water to a boil over medium-high heat.

Cook the pasta according to package directions.

Melt the butter in a large skillet over medium heat.  Add the onion; sauté for 2-3 minutes, stirring, until softened.  Stir in the pumpkin puree and a few leaves of sage.  Add the heavy cream, nutmeg, salt and pepper.  Reduce the heat to medium-low.  Simmer for 5 minutes, stirring frequently, until the sauce is slightly thickened.  Stir in the Parmesan cheese.

Drain the pasta and add to the sauce.  Transfer the pasta to a serving bowl.

Sprinkle the chopped sage over the top.  Serve with additional grated

Cooks Note: Feel free to toss some toasted, chopped walnuts or crushed amaretti cookies on top. 


Until my next post, make every day a celebration!

Stay well,


Thank you for visiting my blog.

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See you soon with the gumbo recipe…..


6 thoughts on “Pumpkin Fettucine Alfredo

  1. Margaret Arny

    Hi Diane, I hope you are feeling well and so glad you are able to be strong enough to do some delicious cooking! As soon as I see a new post, I can’t wait to read it! I love to read the recipies, and today’s pasta looks like a winner. I was wondering what you think about putting some crumbled ginger snaps on the pasta instead of the amaretto cookies. Would like to know what your thought is on this. Also, my husband is a big chili fan. I never made chili before, but yours looks delicious! I also wanted to let you know how much your stories mean to me. I loved hearing about your mother and the flamingos the best. They are so heart-warming and interesting. You put all your talent and time into those beautiful tablescapes, as well as the recipies. Thanks for everything you do, and just know I am sending all my best for another happy and healthy year!

    Liked by 1 person

    1. aries041158 Post author

      Thank you so much Margaret for all of your kind words today, you made my day. I am so glad that you enjoy reading the blog. I truly enjoy sharing all of my stories and recipes with you. I will be back preparing tablescapes very soon. With some of my medical issues the doctors want me to take it easy and not lift heavy objects and some of the dishes, platters and centerpieces are still too heavy for me to move around but my goal is to get back to the blog 100%. You make it all worthwhile for me to continue to do what I do, thank you…….. as far as the recipes, I don’t see a problem with the ginger snaps as a substitute. Make sure you add a little pumpkin spice or cinnamon along with the nutmeg for an extra boost to replace the amaretti flavor. If the sauce gets too thick for you, add a small ladle of pasta water. With all my pasta dishes, I always save a small jar of pasta water to use a tbsp. or two when reheating the pasta……. if you have never made chili before, this is a great recipe but a little spicy, I would try it first with just the seasonings (cumin, cayenne, etc) and either hold off or have a light hand with the sriracha and leave out the hot sauce and adobo sauce the first time. The seasonings alone might be just the right amount of spice for you. I would hate for it to be too spicy and ruin the dish for you…….Once again, thank you for your good wishes and lovely comments. It means the world to me and I appreciate your kindness. ….so continue to read the blog and ask your friends and family to join. Stay well. Talk soon, I am here for any questions, and let me know how the recipes turned out for you. Ciao!



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