Garlicky Creamy Pumpkin Sauce

In a large pan heat the olive oil, add the sage leaves and fry until crisp, about 4 minutes. Remove from pan and reserve. Add the garlic to the pan and sauté for a minute, then add the butter, melting it before adding the pumpkin purée. Mix pumpkin and garlic together gently. Then add in the heavy cream, gently stirring until incorporated. Add salt, pepper and garlic powder stirring again. Bring mixture to a slow simmer. Add in the lemon juice and stir again. If you are boiling pasta make sure to reserve 1/4 of a cup of the pasta water. Add this to the sauce. Then remove from the heat and stir in the Parmesan cheese. Toss in your favorite pasta, serve with a bit more cheese and sprinkle the crispy sage over top!