In a large skillet or Dutch oven, heat ¼ cup of olive oil over medium heat. Add 1 small finely chopped onion and sauté until translucent, about 5-7 minutes.

Add 2 cloves of minced garlic and ¼ cup of chopped fresh sage to the skillet. Cook for an additional minute until fragrant.

Pour in 1 (15-ounce) can of pumpkin puree, stirring well. Cook for 2-3 minutes until heated through.

Pour in ½ cup of heavy cream, stirring to create a smooth consistency. Add ¼ cup of grated Parmesan cheese and stir until melted.

Season with salt, black pepper, and ¼ teaspoon of red pepper flakes. Reduce heat and simmer for 10-15 minutes.

While the sauce simmers, cook 1 pound of pasta in boiling salted water until al dente, about 8-10 minutes.

Reserve ½ cup of pasta water, drain pasta, and add to the skillet with the sauce, tossing to coat well.

Adjust sauce consistency with reserved pasta water if needed.

Gently stir in half of the crumbled feta cheese into the sauce.

Melt 2 tablespoons of butter and drizzle over the pasta before serving.

Garnish with remaining feta cheese and ¼ cup of toasted pumpkin seeds before serving.