Cook gluten free pasta according to package directions.
Drain and keep ready until sauce is cooked.
In a large frying pan on low heat sauté the sage leaves in the butter.
Whisk in the whipping cream and the pureed pumpkin until smooth.
Add some freshly ground nutmeg.
Let cook for 5 minutes.
Add the cooked pasta (about 4 cups) and stir.
To serve top each dish with grated parmesan cheese.
*** For the non-vegetarians and vegans you can also top this pasta with fried crumbled bacon.