Boil the pasta in a medium-sized stock pot over high heat until tender, 10-15 minutes.

While pasta is boiling, prepare the sauce by heating the butter and garlic over medium-low heat.

When butter is melted and garlic is fragrant and barely starting to brown, add the pumpkin puree and salt and stir well.

Slowly pour in the cream while stirring. Turn the heat up to medium-high and stir continually until sauce almost starts bubbling.

Remove from heat and add the Parmesan cheese. Stir and set aside.

Drain the pasta. Serve immediately with the sauce and a pinch of nutmeg if desired.