Pumpkin Alfredo Pasta Made in Edible Pumpkin Bowls
A cozy and creamy fall-inspired pasta dish served in adorable edible pumpkin bowls. This Pumpkin Alfredo Pasta is the ultimate autumn comfort food, perfect for Halloween dinner or any cozy night in.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Roasting, Boiling, Sautéing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 small sugar pumpkins (cleaned and tops cut off)
- 8 oz linguine or spaghetti
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup pumpkin purée (not pie filling!)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 tsp nutmeg
- Salt & pepper to taste
- 1 tbsp fresh parsley, chopped
- 2 tbsp roasted pumpkin seeds (pepitas) for topping
- Extra Parmesan, for garnish
Instructions
- Preheat oven to 375°F. Scoop out seeds from the pumpkins and lightly brush insides with olive oil. Roast them for 25–30 minutes until tender but holding shape.
- Cook pasta until al dente, drain, and set aside.
- In a skillet, sauté garlic in olive oil. Stir in pumpkin purée, cream, Parmesan, nutmeg, salt, and pepper. Simmer until the sauce is rich and smooth.
- Add the cooked pasta to the sauce, tossing gently until fully coated.
- Scoop the creamy pasta into the roasted pumpkin bowls. Top with extra Parmesan, pumpkin seeds, and chopped parsley before serving.
Notes
- Use sugar pumpkins for best flavor and perfect edible bowls.
- Make sure the pumpkin purée is plain, not pumpkin pie filling.
- Customize the sauce with more cheese or herbs as desired.
- Serve immediately for best texture and presentation.
Nutrition
- Serving Size: 1 pumpkin bowl with pasta
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 45mg