Preheat your oven to 375°F (190°C). Slice the tops off the mini pumpkins, scoop out the seeds, and brush the insides with olive oil. Season with salt and pepper.

Place the pumpkins cut-side up on a baking sheet and roast for about 25-30 minutes until tender.

In a large pot, bring salted water to a boil. Add the fettuccine or spaghetti and cook according to package instructions (8-10 minutes). Drain and set aside.

In a medium saucepan, melt the butter over medium heat, sauté the minced garlic, then add the heavy cream and stir. Incorporate the Parmesan cheese, and season with salt, pepper, and nutmeg. Simmer until slightly thickened (5-7 minutes).

Combine the drained pasta with the Alfredo sauce in the saucepan. Toss gently to coat and simmer on low for a couple of minutes.

Fill the roasted pumpkins with the creamy pasta, packing lightly. If needed, return to the oven for about 5 minutes to warm through.

Garnish with chopped parsley, pumpkin seeds, and extra grated Parmesan. Serve warm.