Can I use heavy cream instead of milk?

Yes. Heavy cream will make the sauce richer and a little thicker.

What if my sauce is too thin?

Let it simmer for another 1 to 2 minutes until it thickens. It also thickens a bit as it cools.

Add a splash of the reserved pasta water or a little extra broth to thin it out.

I don't recommend freezing creamy sauces because the texture changes once thawed.

Creamy Pumpkin Fettuccine Alfredo made lighter with milk instead of cream. A quick 30-minute fall pasta recipe with cozy pumpkin alfredo sauce.

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Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Reserve ½ cup of pasta water, then drain.
Optional crispy sage: While the pasta cooks, heat the olive oil in a small skillet over medium heat. Add fresh sage leaves and cook 1-2 minutes until crisp. Transfer to a paper towel–lined plate.
In a large skillet over medium heat, melt the butter. Add the shallot and garlic and cook for about 1 minute until fragrant.
Stir in the flour and cook for 1 minute, whisking constantly.
Slowly whisk in the vegetable broth and milk until smooth. Bring to a simmer and simmer 2-3 minutes until slightly thickened, stirring occasionally.
Whisk in the pumpkin puree, dried sage, and pinch of nutmeg. Season with sea salt and black pepper to taste.
Remove from the heat and stir in the parmesan until creamy. Toss the cooked fettuccine with the sauce, adding reserved pasta water if needed for desired consistency.
Serve topped with crispy sage leaves and more parmesan cheese, if desired.

Nutritional Values (per serving) are approximates only. Calculated for 3 servings with 1% milk.