Preheat your oven to 375°F (190°C) and grease a baking dish.

Bring a large pot of salted water to a boil, then cook the large pasta shells according to package instructions for 8-10 minutes.

In a mixing bowl, blend pumpkin puree, shredded Gouda cheese, ricotta, grated Parmesan, garlic powder, nutmeg, chopped sage, olive oil, salt, and pepper until smooth.

Stuff each cooled pasta shell with the pumpkin and Gouda mixture. Arrange in the greased baking dish.

In a saucepan, melt unsalted butter over medium heat, stirring for about 3-5 minutes until golden brown. Add heavy cream and thicken for 5-7 minutes.

Pour the Brown Butter & Sage Alfredo Sauce over the stuffed shells, cover with foil, and bake for 20 minutes. Uncover and bake for an additional 10-15 minutes.

Let cool, then garnish with fried sage leaves before serving.