Begin by bringing a large pot of salted water to a rolling boil over high heat. Add 12 oz of penne or fettuccine pasta and cook until al dente, approximately 8–10 minutes. Before draining, reserve 1 cup of the pasta cooking water to adjust the sauce later. Drain the pasta, and set aside while you prepare the creamy pumpkin sauce.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add 2 cloves of minced garlic, cooking for 1–2 minutes. Stir continuously to avoid browning; the garlic should be fragrant and golden.

Stir in 1 cup of pumpkin puree into the skillet with the sautéed garlic, cooking for about 2–3 minutes. Afterward, slowly pour in 1 cup of heavy cream while stirring continuously.

Add ¾ cup of grated Parmesan cheese into the pumpkin mixture, along with ½ teaspoon of ground nutmeg and salt and black pepper to taste. Stir well until the cheese fully melts and the sauce thickens nicely, about 3–5 minutes.

Gently toss the cooked pasta with the creamy pumpkin sauce in the skillet until all the noodles are well-coated. Serve hot, garnishing with additional Parmesan cheese and fresh herbs such as parsley or sage.