4 tbs unsweetened pumpkin puree (heaping)
2 to 6 tbs evaporated milk or heavy cream
2 dashes nutmeg
1 dash black pepper
1/8 tsp salt
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp onion powder
parmesan cheese (optional)
Combine the pumpkin and spices in a small saucepan, over low heat. Add the milk or cream a spoonful at a time and stir until the sauce is as thin as you like it. Stir to heat.
When ready, pour over your cooked pasta, and top with a sprinkling of parmesan cheese.
NOTE: I strongly advise using only real parmegiano-reggiano or Italian parmesan for this. I made this recipe the first several times with the real thing, then later tried to make it with American parmesan and it did not come out right. There really is a taste difference between the imported parmesan and the American type made from corn-fed milk.
Additionally, US cooks might wish to reduce the cayenne pepper to 1/4 teaspoon, as the variety of cayenne sold in the US is hotter than the English counterpart.