Bring a pot of salted water to a boil and cook pasta according to package instructions. Reserve ¼ cup of pasta water. 

In a small sauté pan, heat ¼ cup of olive oil over medium high heat. When hot, fry 10 sage leaves until crisp. Drain crisped sage leaves on a paper-towel lined plate and sprinkle with salt. 

In a wide skillet over medium heat, add heavy cream, thyme, 2 sage leaves, garlic, black pepper, and salt and simmer until thickened, stirring occasionally for about 3 minutes. Discard thyme and sage from the cream and add pumpkin puree. Stir to combine. 

Add cooked pasta, grated parmesan, and reserved ¼ cup of pasta water to the pumpkin cream sauce. Allow sauce to thicken and come together, fully coating the pasta, by stirring for 1 minute. 

Plate hot pasta into bowls and garnish with crispy sage leaves, more grated parmesan and freshly cracked black pepper. Enjoy immediately.