In a large pan add the olive oil, butter and garlic, cook on low-medium heat 1 minute, add the pumpkin purée, salt, Parmesan cheese and cream, whisk to combine and heat thoroughly approximately 3-5 minutes, if too thick add a little pasta water, then gently add the cooked pasta and stir to combine. Serve immediately topped with freshly grated Parmesan cheese or flakes. Enjoy!
Notes
Be sure if using store bought pumpkin not to buy pumpkin pie filling. If making your own you could use either my simple Pumpkin Puree or an Easy Roasted Puree.Any leftover pumpkin pasta should be stored in an airtight container and refrigerated. It will keep 1-2 days in the fridge. Re-heat the leftovers either in a microwave or on the stove in a saucepan on medium-low heat. Add a little milk to bring it to the same creamy consistency.