Perfect fall flavorings, and with those pumpkins being so cheap at the farmer's market?? Definitely worth a try : ) You could probably substitute milk, perhaps make a roux and slowly add milk, or add corn starch to thicken.
Pumpkin Cream Fettuccine
from Heather Christo
1 lb. Fettuccini
1 cup pumpkin purée (instructions here)
1 cup cream
1 cup Parmesan + more for sprinkling, shredded
1/4 tsp. nutmeg
salt and pepper, to taste
roasted pumpkin seeds (to garnish)
1. Cook pasta according to package directions, reserving 1/2 cup pasta water.
2. Pour cream into a small sauce pan, and bring to a simmer with the nutmeg and thicken (~3 mins).
3. Whisk in the pumpkin until combined. Then whisk in the Parmesan, and whisk lightly until smooth. Season to taste with salt and pepper.
4. Transfer pasta into a mixing bowl, add sauce, and stir gently to combine. If too thick, add pasta water 1 Tbs. at a time to thin. Garnish generously with Parmesan cheese.