Throwback Thursday, Pumpkin Alfredo Pasta with Sausage & Ham

I hope you’re not tired of pumpkin recipes yet,

because you really need to try this one!

pumpkin pasta bake

Pumpkin and pasta are a perfect pairing

pumpkin pasta

Pumpkin puree combined with cream, chicken broth, and cheese,

makes an incredible pumpkin Alfredo sauce!

To make this pasta even tastier

add onions, sausage and ham

First brown the sausage, remove from pan to drain

and saute the onions in the rendered sausage grease


Once the onions are caramelized

add ham to the skillet for a few minutes to brown


Add sausage back to the pan

stir to combine and set aside


Boil pasta as per package directions,

drain and put into a prepared casserole dish

Top with ham and sausage mixture

Using the same skillet you used for the meat,

make the pumpkin Alfredo sauce


Place the cream, pumpkin and chicken broth into skillet,

simmer over medium low heat, stirring to combine

Then add seasonings stir in part of the cheese to melt


Put the remaining cheese into the casserole dish

with the meat and pasta and toss to combine


Pour the sauce over all and stir to combine


The Parmesan cheese, ham, and sausage

cut the sweetness of the pumpkin, and it bakes

into a creamy dish full of unexpected flavors


At this point you can keep it covered in the refrigerator

for up to 2 days before baking if desired

pumpkin pasta bake

Then bake and enjoy!

pumpkin pasta


Pasta is combined with sausage and ham and bathed in a creamy pumpkin Alfredo sauce for a wonderful Fall meal
Course Main Course
Cuisine American
Servings 6


  • 2 links sweet Italian sausage
  • 2 big slices spiral sliced ham [use your leftover holiday ham!]
  • 8 oz. penne rigatoni, or any tubular pasta
  • 1 medium onion diced
  • 3/4 cup chicken stock
  • 1 cup 1/2 and 1/2 cream or heavy cream divided
  • 1 cup canned pumpkin [not pumpkin pie filling]
  • 1/4 tsp ground cinnamon
  • 1/2 tsp freshly grated nutmeg
  • salt and pepper
  • 4 oz. freshly grated Parmesan or Italian blend cheese, divided


  • Remove casing from sausage and brown, crumble and drain.
  • Saute onion in reserved sausage drippings and 1 T butter. When onion has caramelized, after 15-20 minutes, add ham and cook for a few minutes.
  • Add sausage back to skillet and set aside.
  • Cook pasta in salted boiling water until just barely done. Drain and put into a greased 2 quart baking dish.
  • Top with meat mixture.
  • Using the same skillet you cooked the onion and meats, combine pumpkin, chicken broth and 3/4 cup cream. Simmer over medium low heat, stirring to combine.
  • Add cinnamon and nutmeg, salt and pepper to taste. Add half of the cheese and stir to melt.
  • Stir most of the remaining cheese into meat and pasta mixture, reserving some cheese for garnish after baking
  • Pour sauce over pasta and meat in casserole and gently toss to combine. Drizzle with reserved 1/2 and 1/2.
  • Cover and refrigerate for up to two days. Bake covered at 300 for one hour. Garnish with remaining cheese. Serves 6.


There are lots of opportunities to change this up, eliminate the meat for a meatless version, use ham or sausage only, or this would be a great dish to make with leftover turkey too! The pumpkin sauce is dreamy divine~
Keyword fall pasta, ham, Italian sausage, pasta, pasta bake, pumpkin

Pumpkin Perfection!

This Autumn Risotto is another divine pumpkin recipe

I hope you are enjoying this season of pumpkins!

I will be joining these fabulous parties and blogs:

 Sundays on Silverado  Love Your Creativity 

 What’s for Dinner Between Naps on the Porch 

All About Home/ Common Ground Follow the Yellow Brick Home

 Tasty Tuesday   Oh My Heartsie Girl  Turn About Tuesday 

 Full Plate Thursday  Centerpiece Wednesday  Creative Crafts

Creatively Crafty Thursday Favorite Things   

Friday with Friends

28 Responses to “Throwback Thursday, Pumpkin Alfredo Pasta with Sausage & Ham”
  1. Truly a pumpkin perfection! I want some too 🙂

  2. thefrenchhutch says:

    Your recipe it perfect for the season and sounds and looks delicious! Pretty pumpkin stack……

  3. says:

    This looks and sounds so very good. Today is a rainy, dreary day and I sure could use a bowl of this goodness! Hugs and blessings, Cindy

  4. A great way to get more betacarotene in the diet! I love that you used canned pumpkin. One of my least favorite tasks (chore?) in the kitchen is peeling and chopping up pumpkin, no matter how cheap and bountiful!

  5. This must have thrown back awhile because I don’t remember it. It looks good!

  6. Such a unique recipe Jenna. The pumpkin is perfect for fall. Love your pretty pumpkin stack.

  7. Jenna, on this rainy day a dish of this for dinner would be perfect. Pasta is always a win on our table. Pairing it with pumpkin is my idea of brilliance.

  8. pattyanneart says:

    Yum! I need to try this.
    Thanks Jenna

  9. I think there’s still lots of pumpkin time left! Right up to Thanksgiving for me-sounds good:@)

  10. lghiggins says:

    This dish would be a great comfort food this fall.

  11. Mary says:

    I remember this yummy recipe Jenna! Comfort food for fall ♥

  12. helenfern says:

    This looks as good as it sounds!! Thanks for sharing at the What’s for Dinner party. Have a great week!

  13. Miz Helen says:

    Hi Jenna,
    Your Pumpkin Alfredo Pasta with Sausage and Ham looks fantastic! Thanks so much for sharing with us on Full Plate Thursday, 560 and hope you come back again real soon!
    Miz Helen

  14. How could you get tired of pumpkin recipes when they are as delicious sounding as this one. 😊

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