Bring a pot of salted water to a boil and cook your pasta until perfectly al dente. Before draining, scoop out about ½ cup of the pasta water and set it aside.

While the pasta cooks, melt the butter in a large skillet over medium heat. Add the garlic and sage, and sauté for a minute or two—just until everything smells amazing, but before the garlic browns.

Stir in the pumpkin purée and let it cook for a minute to mellow out that raw edge. Then pour in the cream and stir until it’s all silky and combined.

Add the Parmesan, nutmeg, salt, and pepper. Let it simmer on low for a couple of minutes until it thickens slightly. If it starts getting too thick, add a splash of your reserved pasta water to loosen it up.

Toss in your drained pasta and give everything a good mix so the sauce coats every strand. Add another splash of pasta water if it needs a little help coming together.

Taste it. If you want to brighten things up, go ahead and add a little squeeze of lemon or a splash of white wine.

Plate it up, then top with extra Parmesan and a sprinkle of crispy sage leaves if you’ve got them. Serve warm and enjoy every cozy bite.