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 until softened and translucent.

Add 2 minced garlic cloves and 1/4 cup of chopped fresh sage to the skillet. Cook for an additional 1 minute until fragrant.

Stir in a 15-ounce can of pumpkin puree, 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 until melted.

Season the sauce with salt and black pepper to taste. Sprinkle in 1/4 teaspoon of red pepper flakes if desired.

Let the sauce simmer on low heat for 10-15 minutes, stirring occasionally. Adjust thickness with vegetable broth or reserved pasta water.

Bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente.

Add the drained pasta into the skillet with the creamy pumpkin sauce and gently toss to coat.

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

Stir in half of the crumbled feta cheese and drizzle with 2 tablespoons of melted butter.

Serve hot, garnishing with remaining crumbled feta and toasted pumpkin seeds.