6 to 8 servings 1x Recipe

Bursting with autumn charm, Pumpkin Alfredo Pasta Cauldrons capture everything I love about fall on a dinner table. Creamy Alfredo-coated fettuccine is nestled inside roasted mini pumpkins, then finished with vibrant herbs and toasted pumpkin seeds for cozy magic in every bite. Whether you’re planning a whimsical Halloween feast or want to impress at a cozy family dinner, this 6 to 8 servings 1x recipe delivers comfort and delight in the most memorable way.

Ingredients You’ll Need

There’s something so inviting about simple, quality ingredients coming together to create a stunning meal. Each component here is handpicked for its role in making these Pumpkin Alfredo Pasta Cauldrons unforgettable, from the naturally sweet mini pumpkins to the luxuriously creamy sauce.

• Mini pumpkins (6 to 8): Look for edible varieties like Jack Be Little or sweet dumpling; they’ll form adorable, edible serving bowls and add a subtle earthiness.
• Olive oil: A light brushing helps the pumpkin flesh roast up tender and flavorful inside.
• Salt and pepper: Essential for coaxing out all the goodness in your roasted pumpkins and the Alfredo sauce.
• Pasta (12 ounces fettuccine or spaghetti): Fettuccine gives a classic creamy feel, but spaghetti will twirl beautifully, too.
• Butter (2 tablespoons): Don’t skip it; this creates the silky Alfredo base and adds a buttery richness.
• Garlic (3 cloves, minced): Sautéed just briefly for a mellow, fragrant backbone to the sauce.
• Heavy cream (1 ½ cups): The secret to achieving that luscious, classic Alfredo texture.
• Freshly grated Parmesan cheese (1 cup): Always grate it fresh if possible—your sauce will thank you with extra flavor and meltiness.
• Optional nutmeg (pinch): Adds a gentle warmth that plays beautifully with pumpkin and cream.
• Chopped parsley: A sprinkle over top brings color and a pop of freshness.
• Pumpkin seeds (pepitas): For irresistible crunch, toast them lightly if you can.
• Extra grated Parmesan: Because the only thing better than cheesy Alfredo is more cheese!

How to Make 6 to 8 servings 1x

Step 1: Prep and Roast the Mini Pumpkins

Start by preheating your oven to 375°F (190°C). Carefully slice the tops off your mini pumpkins, then scoop out the seeds and stringy bits. (Save those seeds—toast them for snacking or garnish!) Brush the inside of each pumpkin with olive oil, season with salt and pepper, and arrange them cut-side up on a baking sheet. Roast for 25 to 30 minutes. You’re aiming for pumpkins that are fork-tender but can keep their shape when filled—think “soft enough to eat, sturdy enough to hold pasta.”

Step 2: Cook the Pasta

Bring a large pot of salted water to a boil and cook your pasta until it’s just al dente. Since the pasta will spend a little time mingling with the sauce, you want it slightly underdone. Drain and set aside, making sure not to overcook otherwise it may become mushy once combined with the Alfredo.

Step 3: Prepare the Alfredo Sauce

Melt butter over medium heat in a large saucepan. Toss in the minced garlic and sauté for just a minute or so—fragrance, not browning, is the goal. Pour in the heavy cream and gently bring it to a simmer. Whisk in the freshly grated Parmesan until smooth and creamy. Season generously with salt, pepper, and a touch of nutmeg if you like a hint of fall spice. Let everything mingle for a few minutes, letting the sauce thicken just enough to coat a spoon.

Step 4: Toss the Pasta in Sauce

Add your drained pasta straight into the sauce. Use tongs to gently toss until every strand is luxuriously coated and glossy. If the sauce seems a bit thick, add a splash of reserved pasta water to reach your preferred consistency.

Step 5: Fill and Serve Your Pumpkin Cauldrons

Carefully fill each roasted pumpkin with twirls of Alfredo pasta. Don’t be shy about getting some dramatic height—nest the noodles like little magical cauldrons overflowing with creamy goodness. Top off each with parsley, crunchy pumpkin seeds, and a final snowfall of Parmesan. Serve these beauties warm, straight out of the oven, for the ultimate fall experience that’s perfect for 6 to 8 servings 1x.

How to Serve 6 to 8 servings 1x

Garnishes

Finish each pasta-filled cauldron with a flourish of chopped parsley for vibrant color, a scattering of toasted pumpkin seeds for crunch, and an extra dusting of Parmesan. Consider fresh cracked black pepper or a tiny drizzle of olive oil for a restaurant-worthy touch—it makes these 6 to 8 servings 1x look even more magical!

Side Dishes

The creamy, rich pasta pairs beautifully with a bright, tangy salad like arugula with lemon vinaigrette or a crisp apple slaw. For a heartier spread, serve with warm crusty bread for swiping up every last drop of Alfredo. This 6 to 8 servings 1x feast works wonders with roasted Brussels sprouts or sautéed green beans on the side, too.

Creative Ways to Present

Scatter small decorative gourds and candles around the serving dish to create a magical fall tablescape. For a Halloween dinner, serve each pasta-filled cauldron on a rustic wooden tray alongside tiny “witch’s broomstick” breadsticks or alongside mini cauldron soup bowls for an immersive touch—your 6 to 8 servings 1x will become the instant star of any gathering.

Make Ahead and Storage

Storing Leftovers

If you somehow end up with leftovers (rare, but possible with 6 to 8 servings 1x!), scoop the remaining pasta and pumpkin flesh into an airtight container. Store in the refrigerator for up to 3 days. The flavors deepen as they sit, and the pasta absorbs a bit more pumpkin essence for an even cozier meal later.

Freezing

To freeze, ditch the pumpkin vessel—simply pack the pasta (and some scraped-out pumpkin, if you like) into a freezer-safe bag or container. Label and freeze for up to 2 months. Thaw overnight in the refrigerator for the best texture. Note that while the Alfredo may separate slightly, it’ll come back together with a gentle reheat and a splash of cream.

Reheating

For best results, reheat leftovers on the stovetop over low heat, adding a little cream or milk to loosen the sauce. Stir gently until warmed through, then pile back into warm (if you wish, quickly microwaved or oven-warmed) pumpkin shells for that signature 6 to 8 servings 1x charm all over again.

FAQs

Can I use large pumpkins instead of mini ones?

It’s best to stick to mini edible pumpkins like Jack Be Little or sweet dumpling for this recipe. Larger pumpkins are often stringy and not as tasty—and the mini size is perfect for individual servings and adorable presentation in this 6 to 8 servings 1x recipe.

Is there a vegan option for the Alfredo sauce?

Absolutely! For a plant-based twist, swap in your favorite vegan butter, plant-based cream (such as coconut or oat), and a vegan Parmesan alternative. The final dish is every bit as creamy and satisfying, and your vegan guests at the 6 to 8 servings 1x table will be wowed.

Can I make the sauce and pumpkins ahead of time?

Yes, you can! Roast the pumpkins and prepare the Alfredo sauce up to a day in advance. Reheat the pumpkins in the oven and the sauce on the stovetop, then cook the pasta fresh and assemble right before serving for the freshest 6 to 8 servings 1x experience.

Do I need to peel the pumpkin before roasting?

No peeling required! The skin of mini pumpkins softens nicely in the oven and becomes perfectly edible with the dish. It also helps the pumpkins hold their adorable shape—just scoop and eat right out of the cauldron at your 6 to 8 servings 1x feast.

How can I add protein to this dish?

Stir in sautéed mushrooms, crispy bacon, cooked chicken, or even toasted walnuts to the sauce before filling the pumpkins. Each addition brings a new personality to your 6 to 8 servings 1x creation while still keeping the cozy theme intact.

Final Thoughts

This recipe is the epitome of fall magic—comforting, festive, and a genuine treat to serve up for family and friends. I hope you’ll gather your favorite people, roast up some mini pumpkins, and treat everyone to this unforgettable 6 to 8 servings 1x dinner that’s sure to become a seasonal tradition. Enjoy each cheesy, pumpkin-laced twirl!

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