Cook the Pasta: Bring a large pot of salted water to a boil over medium-high heat. Carefully add the jumbo pasta shells and cook for about 8-10 minutes until al dente; drain and rinse with cold water. Set aside to cool.

Prepare the Filling: In a mixing bowl, combine the pumpkin puree, ricotta cheese, smoked Gouda, salt, pepper, and finely chopped sage. Mix until fully blended.

Stuff the Shells: Fill each cooked shell with the pumpkin mixture, arranging them upright in a greased baking dish.

Make the Brown Butter Sauce: Melt the butter in a medium saucepan over medium heat until golden brown. Stir in the heavy cream, Parmesan, salt, and pepper until smooth.

Assemble the Dish: Pour half of the brown butter sauce over the stuffed shells. Top with any extra smoked Gouda.

Bake: Preheat your oven to 350°F (175°C) and bake the assembled dish uncovered for about 25-30 minutes.

Serve with Sauce: Drizzle the reserved brown butter sauce over the warm stuffed shells before serving.