In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 1 finely chopped onion and sauté for about 5-7 minutes until soft and translucent.

Stir in 3 minced garlic cloves and 1 tablespoon of chopped fresh sage, cooking for an additional minute.

Mix in 1 cup of pure pumpkin puree, allowing it to cook for 2-3 minutes until warmed through.

Pour in ½ cup of heavy cream and add ½ cup of freshly grated Parmesan cheese, stirring constantly until smooth.

Sprinkle in salt and pepper to taste, along with red pepper flakes if desired.

Let the sauce simmer gently for 10-15 minutes, stirring occasionally.

Meanwhile, cook 8 ounces of pasta according to package instructions and reserve ½ cup of pasta water.

Add drained pasta to the sauce and toss gently to coat.

If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.

Fold in half of the crumbled feta cheese and drizzle 2 tablespoons of melted butter over the top.

Spoon the pasta into bowls and garnish with remaining feta and toasted pumpkin seeds.