Brown 1/4 cup butter in a saucepan and just as it’s turning golden toss in the sage leaves. Let them crisp up for a minute then remove them and lay them out on paper towels. Save the butter for serving.

Get your pasta cooking in well salted water. **Don’t forget to reserve about a cup of pasta water before draining.

Add the milk and ricotta to a blender and blend until smooth. Set aside.

Melt 1/4 cup butter in a large skillet and add in the garlic. Let cook for about 2 minutes.

Add in the pumpkin and the milk mixture from the blender. Heat through and add the nutmeg and some S&P.

Add in your drained pasta, about 1/2 cup of the pasta water and the cream. Mix well. Turn off the heat and stir in the parmesan cheese.

Drizzle all with the browned butter and top with the crispy sage leaves.