Heat 1/4 cup of olive oil in a large skillet over medium heat. Add one finely chopped onion and sauté until softened and translucent, about 5-7 minutes.

Stir in two minced garlic cloves and 1/4 cup of chopped fresh sage. Cook for about 1 minute until fragrant.

Add a 15-ounce can of pure pumpkin puree, mixing it with the onion, garlic, and sage. Cook for 2-3 minutes.

Pour in 1/2 cup of heavy cream and stir until smooth. Gradually add 1/4 cup of grated Parmesan cheese and mix until melted.

Season with salt, black pepper, and optional 1/4 teaspoon of red pepper flakes. Reduce heat and let simmer for 10-15 minutes.

In a separate pot, boil salted water and cook pasta until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.

Combine the cooked pasta with the pumpkin sauce and toss to coat. If too thick, add reserved pasta water as needed.

Fold in half of the crumbled feta cheese gently.

Drizzle 2 tablespoons of melted butter over before serving for extra richness.

Serve hot, garnished with remaining feta and toasted pumpkin seeds.