Description

Embrace fall flavors with this creamy, comforting Crockpot Pumpkin Alfredo Pasta. Silky pumpkin purée blends with rich Alfredo sauce while your slow cooker does all the work. Perfect for weeknight dinners, meatless Mondays, or cozy Friendsgiving vibes, this recipe delivers minimal effort, maximum autumn warmth. Serve with garlic bread or a crisp salad for the ultimate comfort meal.

Ingredients

Scale

Pasta & Sauce Base:

12 oz pasta (penne, fettuccine, rotini, or rigatoni)
2 cups pumpkin purée (NOT pie filling)
1½ cups heavy cream (or half-and-half for lighter sauce)
1½ cups low-sodium broth (vegetable or chicken; vegan: mushroom broth)
½ cup grated Parmesan (fresh preferred)
2 tbsp cream cheese
2 cloves garlic, minced
1 tsp dried sage or thyme
½ tsp salt
¼ tsp black pepper
Optional: ½ tsp crushed red pepper flakes

Optional Protein:

2 cups shredded rotisserie chicken or sautéed mushrooms

Garnishes:

Extra grated Parmesan
Chopped parsley
Toasted pumpkin seeds
Drizzle of olive oil or cream

Chef’s Tip: Taste your pumpkin purée first—adjust seasoning as needed.

Instructions

1. Make the Sauce

Add pumpkin purée, cream, broth, Parmesan, cream cheese, garlic, herbs, salt, pepper, and optional red pepper flakes into the slow cooker.
Whisk well to break up the cream cheese for a smooth base.

2. Slow Cook

Cover and cook on LOW for 2–3 hours.
Optional: Stir halfway if convenient. Avoid lifting the lid frequently.

3. Cook Pasta

About 30 minutes before serving, cook pasta in salted water until al dente.
Drain, reserving ½ cup pasta water for adjusting sauce thickness.

4. Combine Pasta & Sauce

Stir drained pasta into the hot sauce.
Add chicken or mushrooms if using.
Cover and cook on LOW for 10–15 minutes to let flavors meld.
Adjust thickness with reserved pasta water as needed.

5. Serve & Garnish

Scoop pasta into bowls.
Drizzle with olive oil or cream.
Sprinkle Parmesan, parsley, and toasted pumpkin seeds.
Pair with garlic bread or a crisp salad.

Notes

Thanksgiving Leftovers Remix: Add 1 cup shredded turkey + ¼ cup dried cranberries; top with fried sage.
Vegan Version: Use coconut cream, vegan Parmesan, veggie broth, omit cream cheese, and add 1 tbsp nutritional yeast.
Spicy Sausage Kick: Brown ½ lb Italian sausage before adding to sauce.
Roasted Garlic & Rosemary: Add roasted garlic cloves and swap dried herbs for rosemary.
Lighten Up: Use evaporated milk, low-fat cream cheese, and whole wheat pasta.

Nutrition

Calories: 420 cal Per Serving
Fat: 24 g
Carbohydrates: 38 g
Protein: 14 g