Thanksgiving Pumpkin Alfredo Pasta Salad Recipe: Creamy, Cozy, Make-Ahead Perfection

Thanksgiving chaos meets creamy pumpkin goodness. Your oven has enough drama, so let’s keep the show lightweight and delicious.

We all crave that cozy fall flavor without hosting a marathon in the kitchen.

This Thanksgiving Pumpkin Alfredo Pasta Salad riffs on two crowd-pleasers—pumpkin spice and creamy Alfredo—into a salad you can toss together in minutes and share with zero guilt (well, mostly zero guilt).

With pantry staples, a little crunch, and a pinch of whimsy, you’ll land a holiday dish that tastes like you planned ahead instead of fast-forwarding a bit of chaos.

Equipment

Must-haves

• Large pot for boiling pasta
• Colander or strainer
• Skillet or sauté pan
• Mixing bowl
• Whisk
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Tongs or salad servers
• Serving bowls and utensils

Nice-to-haves

• Garlic press for easier mincing
• Small food processor to smooth pumpkin (if using fresh)
• Citrus zester for brightness
• Toasted pecans or walnuts for extra crunch
• Dried cranberries for Thanksgiving pop

Ingredients

• 12 oz pasta (penne, farfalle, or rotini)
• 1 cup pumpkin puree
• 3/4 cup heavy cream or half-and-half
• 1/2 cup grated parmesan cheese, plus more for serving
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/4 tsp ground nutmeg
• 1/2 tsp kosher salt, plus to taste
• 1/4 tsp black pepper
• 2 cups fresh baby spinach, roughly chopped
• 1/2 cup dried cranberries (optional)
• 1/2 cup chopped toasted pecans
• 1 tbsp olive oil
• 2 tbsp lemon juice
• 1/4 cup chopped fresh parsley

Extra info: The pumpkin sauce should coat the pasta like a cozy scarf. If it clumps, loosen with a splash of the reserved pasta water until you get a satin finish, not a glue factory.

That’s why you’ll reserve a bit of the pasta water before draining—the secret weapon for perfect texture.

Instructions

1. Cook the pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, melt butter with olive oil in a skillet over medium heat. Add garlic and sauté until fragrant—about 30 seconds, not a garlic inferno.
3. Stir in pumpkin puree, cream, parmesan, nutmeg, salt, and pepper. Whisk until smooth and creamy. If it looks too thick, loosen with a splash of pasta water.
4. Turn off the heat and stir in lemon juice. Add spinach and toss until just wilted.
5. Pour the warm sauce over the drained pasta in a large mixing bowl. Toss to coat. Fold in dried cranberries, pecans, and parsley. Taste and adjust seasoning.
6. Let the salad rest at room temperature for 10 minutes, then refrigerate at least 1 hour to meld flavors and chill the dish—because salad is best when it’s cool and confident.
7. Before serving, give it a final toss, garnish with extra parsley and grated Parmesan if you like, and serve with a lemon wedge on the side for a bright finish.

That’s the magic moment: a creamy, pumpkin-laced pasta salad that tastes like a warm hug and behaves like a cool side dish.

Good to Know

Make-ahead magic: The salad shines after an hour in the fridge, but it’s also perfectly tasty if you serve it warm or at room temperature. It’s flexible like a yoga instructor—just not as bendy in the kitchen.

Flavor tuning: For dairy-free or lighter options, swap in coconut cream and nutritional yeast for a cheesy note, or use half-and-half with a dollop of silken tofu blended in for creaminess.

Texture tip: Add the spinach last to keep it vibrant, and fold in cranberries and nuts right before serving if you want them extra crunchy.

Tips & Variations

• Switch to gluten-free pasta to accommodate dietary needs.
• Use cashew cream or almond milk + a touch of olive oil for a dairy-free Alfredo base.
• Add roasted squash or sautéed mushrooms for extra autumnal heft.
• For a little kick, stir in a pinch of cayenne or chili flakes.

Serving Suggestions

• Serve as a festive side dish to turkey, stuffing, or roasted veggies.
• Turn it into a main by adding grilled chicken or chickpeas for protein.
• Pair with a crisp green salad and warm garlic bread for a complete meal.

Now you’ve got a holiday-ready dish that’s creamy, pumpkin-spiced, and wedding-cake-approved for leftovers. If your family asks what it is, just say, “A pasta salad with pumpkin-holiday vibes.” They’ll nod politely and go back for seconds.