1. Can I use fresh pumpkin instead of canned?

Yes, make sure to roast or steam the pumpkin first until soft, then puree it.

2. Is this recipe suitable for freezing?

While the sauce can be frozen, pasta may become mushy when reheated. It’s best enjoyed fresh.

Nutritional yeast or a blend of nuts can offer a cheese-like flavor without the dairy.

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Cook the pasta in a large pot of salted water until al dente, then drain and reserve about 1/2 cup of the pasta water.
In a large skillet, heat olive oil or butter over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent.
Add minced garlic and sauté for about 1 minute until fragrant.
Stir in pumpkin puree, heavy cream (or half-and-half), nutmeg, smoked paprika (if using), and dried sage or thyme. Simmer for 3–5 minutes to blend the flavors.
Season the sauce with salt and pepper to taste.
Add the cooked pasta to the skillet and toss to coat; if the sauce is too thick, gradually add reserved pasta water until you reach your desired consistency.
Remove from heat and stir in grated Parmesan until melted and creamy.
Serve immediately, garnished with extra Parmesan and fresh parsley or sage leaves if desired.

For a vegan option, substitute heavy cream with silken tofu and use nutritional yeast instead of Parmesan.