Directions

1. Cook fettuccine according to package directions.
2. Cook garlic and butter in pan over medium heat for about 4 minutes.
3. Stir in pumpkin.
4. Slowly wisk in heavy cream until heated through. Add salt and pepper taste.
5. When pasta is done, drain and add back to pot. Pour pumpkin alfredo over fettuccine and stir until all noddles are coated evenly.
6. Serve immediately with extra parmesan cheese to top.