Bring a large pot of salted water to a rolling boil. Add 12 ounces of pasta and cook until al dente, about 8-10 minutes. Drain the pasta and reserve a small cup of pasta water.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 3 minced garlic cloves and sauté for 1-2 minutes until fragrant and golden.

Stir in 1 cup of pumpkin puree, 1 teaspoon of onion powder, and 1 teaspoon of dried sage. Cook for 3-4 minutes until warmed and fragrant.

Pour in 1 cup of heavy cream and mix until fully combined. Stir frequently for 2-3 minutes until bubbling softly.

Gradually mix in 1 cup of grated Parmesan cheese, stirring until melted and the sauce is creamy. Adjust seasoning with salt and pepper.

Add the drained pasta to the skillet and toss gently for 2-3 minutes until evenly coated. Use reserved pasta water to adjust sauce consistency if needed.

Plate the pasta and garnish with chopped parsley. Serve immediately.