Preheat your oven to 375°F (190°C). Gather your ingredients and equipment.

Slice the tops off the mini pumpkins and scoop out the insides. Brush with olive oil and season with salt and pepper.

Roast the pumpkins cut-side up for 25–30 minutes until tender. Check doneness with a fork.

In a pot of boiling salted water, cook the fettuccine or spaghetti until al dente, about 8–10 minutes. Drain and reserve some cooking water.

Melt the butter in a saucepan over medium heat. Add garlic and sauté, then add heavy cream and Parmesan, seasoning to taste.

Combine the drained pasta with the Alfredo sauce, adjusting consistency with reserved pasta water if necessary.

Spoon the pasta mixture into each roasted pumpkin. Arrange on a baking sheet.

Garnish with parsley and pumpkin seeds. Serve warm.