Pumpkin Alfredo Sauce

I have always been a huge fan of alfredo sauce and when I saw the idea to add pumpkin puree to it the other day I thought I'd give it a try. It ended up giving it a creamier texture with the perfect hint of pumpkin. It was amazing on pasta, but would be incredible as a pizza sauce as well. If you have some leftover pumpkin puree and want to try something savory with it, this is a great option. And if you leave out the pumpkin, this is easily the best homemade alfredo you'll try. I promise!

Pumpkin Alfredo Sauce

Makes 8-10 servings

2 Tbsp. butter

1 clove garlic, minced

2 Tbsp. all-purpose flour

3 cups half-and-half

1 cup pumpkin puree

1/2 cup shredded Parmesan cheese

3/4 tsp. salt

1/4 tsp. black pepper

1/2 tsp. Italian seasoning

1. Melt butter in medium pot over low heat. Add garlic. Cook and stir for 30 seconds. Whisk in flour and cook for 1 minute. Gradually whisk in half-and-half until smooth.

2. Bring to a boil while whisking frequently. Whisk until sauce begins to thicken, about 2 minutes. Stir in pumpkin puree until smooth. Whisk in Parmesan, salt, black pepper and Italian seasoning.

3. Serve over pasta or half the recipe to use for pizza sauce.


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