Heat 1/4 cup of olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 5-7 minutes, stirring occasionally, until the onion is softened and translucent.

Once the onion is softened, add 2 minced garlic cloves and 1/4 cup of chopped fresh sage to the skillet. Cook for an additional 1 minute, stirring frequently, until fragrant.

Stir in a 15-ounce can of pumpkin puree into the skillet, combining it well with the sautéed onion, garlic, and sage. Cook for 2-3 minutes.

Pour in 1/2 cup of heavy cream and mix well to form a creamy sauce. Gradually stir in 1/4 cup of grated Parmesan cheese, continuing to stir until melted.

Taste the sauce and season with salt and black pepper to your liking. If desired, sprinkle in 1/4 teaspoon of red pepper flakes.

Let the sauce simmer on low heat for 10-15 minutes, stirring occasionally. If the sauce becomes too thick, add a bit of vegetable broth or reserved pasta water.

While the sauce simmers, bring a large pot of salted water to a boil. Add your pasta of choice and cook according to package instructions until al dente.

Add the drained pasta directly into the skillet with the creamy pumpkin sauce. Gently toss to coat the pasta completely.

Gradually mix in the reserved pasta water, little by little, until you reach the desired sauce consistency.

Stir in half of the crumbled feta cheese, allowing it to melt slightly into the warm pasta. Drizzle 2 tablespoons of melted butter over the top.

Serve the creamy Pumpkin Feta Pasta hot, garnishing with the remaining crumbled feta and a generous sprinkle of toasted pumpkin seeds.