Start with your pasta. Bring a large pot of salted water to a boil and cook your chosen pasta until it's al dente. Remember, the pasta will continue cooking slightly when you toss it with the hot sauce, so err on the side of firmness.

While the pasta is cooking, it's sauce time! In a large skillet, melt butter over medium heat. Add minced garlic and sage, and sauté until fragrant.

Whisk in the pumpkin puree and heavy cream until smooth. This is where the magic happens – watch as the sauce takes on that beautiful golden color!

Gradually add your grated cheese, stirring constantly to ensure it melts evenly and doesn't clump. Pro tip: take the pan off the heat before adding the cheese to prevent it from becoming grainy.

Season with salt, pepper, and a pinch of nutmeg. Taste and adjust the seasoning as needed.

Drain your pasta, reserving a cup of the starchy cooking water. Add the pasta directly to the sauce, tossing to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.

Serve immediately, garnished with extra cheese, a sprinkle of sage, and maybe a crack of fresh black pepper. Voila! Your pumpkin alfredo pasta is ready to be devoured!