Creamy Pumpkin Alfredo Pasta

Boil the pasta according to the package instructions until al dente. Drain and set aside.

In a large pan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Stir in the pumpkin puree and Borden Heavy Whipping Cream (or Borden Vitamin D Whole Milk). Mix until smooth.

Add the Parmesan cheese, nutmeg, cinnamon, salt, and pepper. Stir continuously, letting the cheese melt and the sauce thicken. If using milk, let it simmer a little longer to thicken.

Add the cooked pasta to the sauce, tossing to coat the pasta evenly. Let it heat through for about 2-3 minutes.

Garnish with fresh sage leaves and extra Parmesan, if desired.