Pumpkin Goat Cheese Bacon Alfredo Pasta

Not your ordinary pumpkin recipe, this Pumpkin Goat Cheese Bacon Alfredo Pasta bake features a rich, creamy goat cheese & Parmesan sauce, a touch of pumpkin, and bonus: BACON! It's restaurant-worthy, even for a casserole, and it's a delicious way to include pumpkin in a savory dish. This Pumpkin Goat Cheese Bacon Alfredo Pasta is your new favorite fall dinner!

Course Dinner/entree
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
Author Sarah


  • 1 lb. gemelli or penne pasta cooked according to package instructions
  • 1 lb. thick-cut bacon fried, chopped
  • 1/4 cup butter
  • 3 garlic cloves minced
  • 1 medium yellow onion sliced
  • 1 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 8 oz. crumbled goat cheese divided
  • 1 1/2 cups shredded Parmesan cheese divided
  • 1 cup pumpkin puree
  • 1/4 tsp. pepper
  • 2 tbsp. chopped fresh sage
  • 2 tbsp. chopped scallions for garnish


  1. In a large saucepan over medium heat, melt the butter.

  2. Add garlic and onion, cooking for 4-5 minutes, or until they begin to soften and brown.

  3. Add heavy cream, milk, 6 oz. goat cheese, 1 cup Parmesan cheese, pumpkin, and pepper. 

  4. Reduce heat to low, and cook, stirring constantly, until sauce thickens, about 5 minutes.

  5. Stir in sage, and remove from heat.

  6. Add pasta to sauce, stirring to coat.

  7. Pour mixture into a lightly greased 13x9-inch baking dish.

  8. Sprinkle with bacon, remaining goat cheese, and remaining Parmesan.

  9. Cover casserole with foil.

  10. Bake at 350 degrees for 20 minutes.

  11. Remove foil, and bake an additional 5-10 minutes, or until cheeses are melted, and the edges are golden.

  12. Garnish with scallions, and serve hot.