Preheat your oven to 375°F (190°C).

Slice off the tops of the mini pumpkins and scoop out the seeds. Brush the insides with olive oil, then sprinkle with salt and pepper. Place cut-side up on a baking sheet and roast for 25–30 minutes.

Bring a large pot of salted water to a boil and add pasta. Cook until al dente, about 8–10 minutes. Drain and set aside.

In a medium saucepan over medium heat, melt butter, add minced garlic, and cook for 1–2 minutes. Stir in heavy cream and simmer. Mix in Parmesan cheese until thickened. Season with salt, pepper, and nutmeg if desired.

Toss the cooked pasta with the Alfredo sauce until well-coated. Warm on low heat for 1 minute.

Remove roasted pumpkins from the oven. Fill each pumpkin with the creamy pasta mixture.

Garnish with chopped parsley, pumpkin seeds, and extra Parmesan before serving warm.