Tortellini with Pumpkin Alfredo Sauce

I love pumpkin. (See links below.) I love that in the fall you can find a pumpkin version of almost everything (especially at Trader Joe's). This Food Network recipe is a fun and easy twist on a classic. It's only subtly pumpkin-y. The original recipe calls for cheese tortellini, but I think a butternut squash or other type would be great as well.

Related recipes:
Milnot Pumpkin Pie
Pumpkin Spice Layer Cake with Caramel Cream Cheese Frosting
Pumpkin Chocolate Chip Cookies
Pumpkin Whoopie Pies with White Chocolate Mascarpone Filling
Molasses Cookie and Pumpkin Ice Cream Sandwiches
(GF) Pumpkin Cheesecake

Tortellini with Pumpkin Alfredo Sauce

~Print Recipe~

•  Kosher salt
• 2 9-oz packages of cheese (or other flavor) tortellini
• 1 tablespoon unsalted butter
• 1 small shallot, finely chopped
• 1/2 cup pure pumpkin
• Pinch of freshly grated nutmeg
• 1 1/2 cups heavy cream
• 1/4 cup grated Parmesan cheese, plus more for topping
• Freshly ground pepper
• Chopped fresh parsley, for topping (optional)

1. Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions. Reserve 1/2 cup cooking water, then drain the pasta.
2. In the meantime, heat the butter in a skillet over medium high heat. Add the shallot and cook, stirring, until slightly soft (about 2 minutes). Add the pumpkin and nutmeg and cook, stirring 1 minute. Stir in the cream and bring to a low boil.
3. Reduce the heat to medium low; simmer, stirring, until slightly thickened (about 5 minutes). Stir in the cheese and cook until thick, about 1 minute more. Season with salt and pepper to taste. (I found myself adding quite a bit.)
4. Add the tortellini to the skillet and toss with the sauce, adding some of the reserved cooking water to loosen, if needed. Divide among bowls and top with more cheese and  parsley. 

Serves 4

(GF) Pumpkin Cheesecake

Pumpkin. It makes just about everything better, don't you think? This is a Philadelphia Cream Cheese recipe that I tweaked ever so slightly to be gluten free. I didn't do the caramel topping, but I bet it's delicious. The cheesecake is very rich on it's own, so I don't think it's really necessary. But, then again, sometimes you might just need a little caramel...

(GF) Pumpkin Cheese Cake

~Print Recipe~

• 1/2 cup chopped pecans, divided
• 38 or 1 1/2 cups (gluten free, optional) ginger snaps, finely crushed
• 1/4 cup butter, melted
• 4 pkg (8oz each) cream cheese, softened
• 1 cup sugar
• 1 can (15 oz.) pumpkin
• 1 Tbsp. pumpkin pie spice
• 1 tsp vanilla
• 4 eggs
• 25 caramels (optional)
• 1/4 cup milk

1.  Heat oven to 325 degrees. Chop 1/4 cup nuts finely; place in medium bowl. Add ginger snap crumbs and butter; mix well. Press onto bottom of 13x9 inch pan.

   

   Crush cookies in a food processor, or just smash with a rolling pin.

2. Beat cream cheese and sugar in a large bowl with mixer until blended. Add pumpkin, spice, and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
3. Bake 45 minutes or until center is almost set. Cool completely. Refrigerate 4 hours.
4. Optional topping: microwave caramels and milk in microwaveable bowl on high for 1 1/2 minutes or until caramels are completely melted, stirring every 30 seconds. Spoon over individual servings of cheesecake. Sprinkle with remaining nuts.
5. Serve with whipped cream. 

Makes 12 Servings