Creamy Pumpkin Alfredo Bake – Easy Homemade Recipe with Crispy Sage and Mozzarella

Golden, bubbling, and oozing with cheesy goodness – that’s the scene you’ll find in my kitchen every time I pull out this creamy pumpkin Alfredo bake. The aroma hits you first: sweet pumpkin mingling with nutty Parmesan, a hint of garlic, and that irresistible crunch of crispy sage on top. Honestly, it’s the kind of dish that makes you want to hover by the oven just for the scent alone.

I first whipped up this pumpkin Alfredo bake during a chilly autumn night when comfort food was non-negotiable (you know those nights – when only something hearty will do). The idea came from a craving for classic Alfredo, but with a twist: I wanted more fall flavor, a little extra nutrition, and – let’s face it – a reason to use up the cans of pumpkin lurking in my pantry. Turns out, pumpkin’s subtle sweetness is the perfect match for creamy Alfredo sauce. Throw in melty mozzarella and crispy sage, and you’ve got a bake that’s basically autumn in casserole form.

This recipe isn’t just about flavor (though, trust me, it delivers there). It’s also a lifesaver for busy nights, picky eaters, or anyone looking to sneak some veggies into their dinner. As someone who’s tested this pumpkin Alfredo bake at least a dozen times – tweaking seasonings, playing with cheese combos, and even swapping out pasta shapes – I can honestly say it’s become a staple in our house. It’s a dish that’s cozy, crowd-pleasing, and just a bit fancy, but without any fuss. Whether you’re hosting friends, feeding a hungry family, or meal prepping for the week, this creamy pumpkin Alfredo bake with crispy sage and mozzarella is one recipe you’ll come back to again and again.

Why You’ll Love This Recipe

• Quick & Easy: Comes together in under an hour, including bake time. Perfect when you want something homemade but don’t want to spend all night in the kitchen.
• Simple Ingredients: No specialty shopping needed – everything’s available at most grocery stores (heck, probably sitting in your pantry right now!).
• Perfect for Cozy Gatherings: Whether it’s a weeknight dinner, a fall potluck, or a holiday side, this pumpkin Alfredo bake fits right in.
• Crowd-Pleaser: I’ve served this to friends, family, and even picky teens – not a crumb left behind. The creamy sauce, cheesy top, and crispy sage win everyone over.
• Unbelievably Delicious: The combination of creamy pumpkin Alfredo, gooey mozzarella, and that crispy sage is next-level comfort food. It’s the kind of bake that makes you close your eyes after the first bite.

What sets this recipe apart isn’t just the pumpkin (though that adds gorgeous color and subtle sweetness). It’s the technique: blending pumpkin into Alfredo for a velvety sauce, layering with mozzarella, and finishing with pan-fried sage that shatters with every forkful. I’ve tried other pumpkin pasta bakes, but none had this balance – rich but not heavy, cozy but fresh, and just the right amount of crispy sage magic.

Emotionally, this dish is pure comfort. It’s what I make when I need a mood boost or want to treat friends to something special without breaking a sweat. The creamy pumpkin Alfredo bake is forgiving, customizable, and always delivers. If you’re looking for a recipe that’s impressive yet accessible, this is it.

Ingredients Needed

This creamy pumpkin Alfredo bake with crispy sage and mozzarella uses wholesome, everyday ingredients to create a dish that feels indulgent, but still nourishing. Here’s what you’ll need:

• Pasta: 12 oz (340g) rigatoni or penne (short pasta holds the sauce best; swap with gluten-free pasta if needed)
• Olive Oil: 2 tbsp (for sautéing garlic and sage)
• Fresh Sage Leaves: 12-15 (for crispy topping; dried sage works in a pinch, but fresh is best)
• Garlic: 3 cloves, minced (adds depth)
• Pumpkin Puree: 1 cup (240g) canned or homemade (not pumpkin pie filling!)
• Heavy Cream: 1 cup (240ml) (for Alfredo base; use half-and-half for a lighter version)
• Parmesan Cheese: 1 cup (90g) grated (I love using aged Parmigiano Reggiano for a nuttier flavor)
• Mozzarella Cheese: 1 ½ cups (150g) shredded (whole milk mozzarella melts best)
• Butter: 2 tbsp (28g) (for extra richness)
• Nutmeg: ¼ tsp (classic with Alfredo and pumpkin)
• Salt & Black Pepper: To taste (start with 1 tsp salt, ½ tsp pepper)
• Optional Red Pepper Flakes: ¼ tsp (for gentle heat)

Ingredient Tips:

• For pasta, rigatoni or penne are ideal because they hold the creamy pumpkin Alfredo sauce inside each tube. If you’re gluten-free, swap in chickpea or lentil pasta – just watch the cook time.
• Canned pumpkin puree is easiest, but if you have fresh pumpkin, roast and puree it for even more flavor.
• Fresh sage is key for that crispy finish. If you can’t find it, use dried sage in the sauce and skip the topping.
• Parmesan cheese (the real deal, not the shaker) gives the sauce its signature savory kick. Grate it yourself for best melting.
• For dairy-free, swap heavy cream for plain coconut cream and mozzarella for a plant-based cheese. The flavor will change a bit, but the bake will still be creamy.
• Nutmeg is optional but highly recommended – it’s the secret to classic Alfredo flavor.

Three pantry staples – pasta, pumpkin, and cheese – are the backbone here. Everything else is easy to tweak or substitute, so don’t stress if you’re missing something. I’ve made this bake with almond milk, vegan cheese, and even added cooked chicken for extra protein. It’s flexible (and forgiving)!

Equipment Needed

• Large Pot: For boiling pasta; any sturdy stockpot works.
• Colander: To drain cooked pasta.
• Large Skillet: For making Alfredo sauce and crisping sage (nonstick or stainless both work).
• Baking Dish: 9×13-inch (23x33cm) casserole dish is ideal. Glass, ceramic, or metal all work – I’ve tried ‘em all.
• Wooden Spoon or Silicone Spatula: For stirring the sauce (I prefer silicone for easy cleanup).
• Measuring Cups & Spoons: For accuracy – especially for the cream and cheese.
• Cheese Grater: If using block Parmesan or mozzarella.
• Small Pan: For crisping sage leaves separately (if you want extra crunchy bits).

Alternative Equipment:

• If you don’t have a casserole dish, use a deep oven-safe skillet.
• A food processor can blend the sauce if you want it ultra-smooth (not essential, but nice for silky texture).

Personal Tips: I’ve used budget pans and top-of-the-line ones; both work. For crisping sage, a small nonstick pan is easiest and cleanup’s a breeze. If you’re using a metal baking dish, grease it well for easy serving. And hey, don’t stress about fancy tools – this recipe is all about comfort, not perfection.

Preparation Method

1. Preheat Oven & Prep Pasta: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil, add 12 oz (340g) rigatoni or penne, and cook until just al dente (about 8-9 minutes). Drain and set aside. (Don’t overcook – pasta will bake further!)
2. Crisp the Sage: Heat 1 tbsp olive oil in a small skillet over medium heat. Add 12-15 fresh sage leaves and fry for 30-45 seconds until crisp. Transfer to a paper towel to drain. (Watch carefully – sage burns fast! If you’ve never done this, it’s fun and smells amazing.)
3. Start the Sauce: In a large skillet, melt 2 tbsp butter and 1 tbsp olive oil over medium heat. Add 3 minced garlic cloves and sauté for about 1 minute until fragrant. (If garlic starts to brown, lower the heat – burnt garlic gets bitter.)
4. Add Pumpkin & Cream: Stir in 1 cup (240g) pumpkin puree and 1 cup (240ml) heavy cream. Whisk until smooth and gently simmer for 2-3 minutes. (The mixture will look pale orange and thicken slightly.)
5. Season: Sprinkle in 1 cup (90g) grated Parmesan, ¼ tsp nutmeg, 1 tsp salt, ½ tsp black pepper, and optional ¼ tsp red pepper flakes. Whisk until the sauce is creamy and cheese is melted. (Taste and adjust seasoning if needed – this is your moment for flavor!)
6. Combine Pasta & Sauce: Add drained pasta to the skillet, tossing until every piece is coated. (If sauce seems thick, add a splash of reserved pasta water – it helps bind everything.)
7. Layer in Baking Dish: Pour half the pasta-sauce mixture into a greased 9×13-inch (23x33cm) baking dish. Sprinkle half of the shredded mozzarella (¾ cup/75g) over the top. Add the remaining pasta, then finish with the rest of the mozzarella.
8. Bake: Place the dish in the preheated oven and bake for 20-25 minutes, until cheese is golden and bubbling. (If you like extra browning, broil for 2-3 minutes at the end – but watch closely! The cheese can go from golden to burnt in seconds.)
9. Add Crispy Sage: Remove from oven and immediately scatter crispy sage leaves over the top. (They’ll stay crunchiest if added right at the end.)
10. Serve: Let cool 5 minutes before serving. The bake will set a bit and be easier to slice. Garnish with extra Parmesan and cracked black pepper if desired.

Troubleshooting: If the sauce splits (looks oily), whisk in a splash of cream or pasta water. If the bake seems dry, drizzle with olive oil before serving. For stubborn cheese that won’t brown, use the broiler, but watch like a hawk!

Efficiency Tips: Prep sage while pasta cooks; grate cheese while sauce simmers. If making ahead, assemble bake, cover, and refrigerate, then bake when ready to eat (just add 5 minutes to cook time).

Cooking Tips & Techniques

Let’s get real – I’ve had my share of cheesy pasta bakes that turned out oily, bland, or just plain mushy. Here’s how I make sure this creamy pumpkin Alfredo bake nails it every time:

• Don’t Overcook the Pasta: Seriously, go for just shy of al dente. It’ll finish cooking in the oven, soaking up all that pumpkin Alfredo goodness.
• Use Fresh Cheese: Pre-shredded cheese doesn’t melt as well and can make the bake grainy. Grate your own mozzarella and Parmesan for extra creaminess.
• Mind the Sage: Sage burns in seconds, so fry quickly and keep an eye on it. (My first batch was black – not pretty!) If you’re nervous, fry just a few leaves at a time.
• Pasta Water is Magic: If the sauce is thick or clumps, a little reserved pasta water smooths it out and helps everything cling to the noodles. I always save a cup before draining.
• Layer Cheese Strategically: Half under, half on top gives you gooey pockets and a golden lid. I tried dumping it all on top once – turned out rubbery.
• Bake Uncovered: For that perfect bubbly cheese top, don’t cover the dish. If you want a softer bake, tent with foil for half the time and uncover at the end.
• Let It Rest: Slicing straight from the oven = saucy mess. Give it 5 minutes to settle so slices hold together.

Timing-wise, I prep everything while the pasta boils. If multitasking stresses you out, prep sauce first, then cook pasta. And don’t sweat minor hiccups – even “imperfect” bakes taste amazing. Cooking is about joy, not perfection!

Variations & Adaptations

This creamy pumpkin Alfredo bake is flexible – you can switch it up for any diet or flavor craving. Here are my favorite ways to change things up:

• Gluten-Free: Use your favorite gluten-free pasta – rice, quinoa, or lentil-based types work well. Check the package for best cook time.
• Dairy-Free: Swap heavy cream for unsweetened coconut cream and use a plant-based mozzarella. I’ve tried this with almond cheese – still creamy, just a bit nutty.
• Protein Boost: Stir in cooked shredded chicken, turkey, or chickpeas before baking. It’s a great way to make the bake a full meal.
• Vegetable Add-Ins: Add sautéed spinach, mushrooms, or roasted butternut squash for extra color and flavor. My kids love when I sneak in spinach (they barely notice!).
• Spicy Kick: Mix in ½ tsp chili flakes or diced jalapeño for some heat. The creaminess balances it out so it’s never overwhelming.
• Seasonal Twist: In winter, use roasted sweet potato instead of pumpkin. In spring, swap sage for fresh basil after baking.

Allergen substitutions are easy. For nut allergies, stick to dairy-based cheeses and cream. For egg allergies, this recipe is naturally egg-free. My favorite personal twist? Sometimes I add a handful of toasted pecans on top with the sage for a crunchy finish. Experiment and make it your own!

Serving & Storage Suggestions

This pumpkin Alfredo bake is best served warm, straight from the oven. The cheese is gooey, the sauce is silky, and the crispy sage is – well, still crispy!

• Serving Temperature: Hot or warm is best. If you’re prepping for a party, bake it, then keep warm in the oven at 200°F (93°C) until ready to serve.
• Presentation: Slice into big squares and plate with extra Parmesan and a sprinkle of fresh sage. For a dinner party, serve with a simple green salad and crusty bread.
• Pairings: This bake goes great with a crisp white wine (think Pinot Grigio) or sparkling cider. For sides, I love roasted Brussels sprouts or a tangy apple slaw.
• Storage: Cool leftovers, then cover and refrigerate for up to 4 days. For freezing, portion into airtight containers and freeze up to 1 month (thaw overnight before reheating).
• Reheating: Microwave individual servings for 1-2 minutes, or reheat the whole dish in a 350°F (175°C) oven, covered, for 15-20 minutes. Add a splash of cream if the bake seems dry.
• Flavor Note: Flavors deepen after a day in the fridge – leftovers are even better for lunch!

Honestly, this is one of those rare pasta bakes that reheats beautifully. The only thing that doesn’t survive storage is crispy sage, so make a fresh batch for leftovers if you’re feeling fancy.

Nutritional Information & Benefits

Health Benefits: Pumpkin is packed with vitamin A, fiber, and antioxidants. Using real cheese and cream adds calcium and protein. If you go gluten-free or dairy-free, it’s easy to adapt. For a lighter bake, use half-and-half or low-fat mozzarella.

Allergens: Contains dairy and wheat (unless substitutions are made). Naturally egg-free and nut-free. If you have dietary restrictions, check all labels – especially for cheese and pasta brands.

Personally, I love how this recipe sneaks in veggies without anyone noticing. It’s comfort food with a bonus boost, making it a regular part of my healthy eating routine (with zero guilt!).

Conclusion

If you’re craving a cozy, crowd-pleasing dinner, this creamy pumpkin Alfredo bake with crispy sage and mozzarella is exactly what you need. It’s easy, comforting, and totally customizable – whether you’re feeding a family or hosting friends. I love this recipe because it brings warmth and flavor to the table, with just enough fall magic to make any night special.

Don’t be afraid to tweak ingredients, swap cheeses, or add your own flair. That’s the beauty of comfort food – it’s all about what makes you happy. Try it out, snap a photo, and let me know how you made it your own. Leave a comment below, share your tips, or tag me with your finished bake!

Here’s to cheesy, creamy, pumpkin-y goodness and many happy, delicious dinners ahead!

FAQs

Can I make this pumpkin Alfredo bake ahead of time?

Absolutely! Assemble the bake, cover, and refrigerate up to 24 hours before baking. Just add a few extra minutes to the bake time if it’s cold from the fridge.

What’s the best pasta type for this recipe?

Rigatoni and penne work best — they hold the creamy pumpkin Alfredo sauce inside. Any short, sturdy pasta is good, though.

Can I use fresh pumpkin instead of canned?

Yes, just roast, puree, and cool it before using. Fresh pumpkin gives a slightly sweeter, earthier flavor.

How do I keep the sage crispy?

Fry sage leaves right before serving and add them on top just out of the oven. If reheating leftovers, fry new sage for crunch.

Is this recipe suitable for vegetarians?

Definitely! All the ingredients are vegetarian-friendly. For vegan, swap in plant-based cream and cheese.

Creamy Pumpkin Alfredo Bake – Easy Homemade Recipe with Crispy Sage and Mozzarella

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• Author: Jason Miller
• Total Time: 50 minutes
• Yield: 8 servings 1x

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Description

This creamy pumpkin Alfredo bake combines sweet pumpkin, nutty Parmesan, gooey mozzarella, and crispy sage for a comforting, crowd-pleasing casserole. Perfect for cozy gatherings, busy weeknights, or sneaking extra veggies into dinner.

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Ingredients

Scale 1x2x3x

• 12 oz rigatoni or penne pasta (about 340g)
• 2 tbsp olive oil, divided
• 12–15 fresh sage leaves
• 3 cloves garlic, minced
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 1/2 cups shredded mozzarella cheese
• 2 tbsp butter
• 1/4 tsp ground nutmeg
• 1 tsp salt (or to taste)
• 1/2 tsp black pepper (or to taste)
• 1/4 tsp red pepper flakes (optional)

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Instructions

1. Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil, add pasta, and cook until just al dente (8-9 minutes). Drain and set aside.
2. Heat 1 tbsp olive oil in a small skillet over medium heat. Add sage leaves and fry for 30-45 seconds until crisp. Transfer to a paper towel to drain.
3. In a large skillet, melt butter and remaining 1 tbsp olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
4. Stir in pumpkin puree and heavy cream. Whisk until smooth and simmer for 2-3 minutes.
5. Add grated Parmesan, nutmeg, salt, black pepper, and optional red pepper flakes. Whisk until creamy and cheese is melted. Taste and adjust seasoning.
6. Add drained pasta to the skillet, tossing until coated. If sauce is thick, add a splash of reserved pasta water.
7. Pour half the pasta mixture into a greased 9×13-inch baking dish. Sprinkle half the mozzarella over the top. Add remaining pasta, then top with the rest of the mozzarella.
8. Bake uncovered for 20-25 minutes, until cheese is golden and bubbling. For extra browning, broil for 2-3 minutes at the end.
9. Remove from oven and scatter crispy sage leaves over the top.
10. Let cool 5 minutes before serving. Garnish with extra Parmesan and cracked black pepper if desired.

Notes

For best results, use freshly grated cheese and fry sage leaves right before serving. Don’t overcook pasta before baking; it will finish in the oven. Save some pasta water to adjust sauce consistency. Make ahead by assembling and refrigerating before baking. For gluten-free or dairy-free, substitute pasta and cheeses as needed.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Cuisine: American

Nutrition

• Serving Size: 1/8 of bake (about 1 cup)
• Calories: 380
• Sugar: 3
• Sodium: 650
• Fat: 17
• Saturated Fat: 9
• Carbohydrates: 41
• Fiber: 3
• Protein: 13

Keywords: pumpkin Alfredo, pasta bake, creamy casserole, fall comfort food, vegetarian, mozzarella, sage, easy dinner, autumn recipe