Boil the pasta in salted water until al dente. Reserve about 1/2 cup of the starchy water, then drain.
Meanwhile, heat olive oil in a skillet over medium heat. Sizzle the garlic for about 30 seconds until fragrant—don’t burn it, we’re not making charcoal tonight.
Add pumpkin puree and cream to the pan. Stir to combine into a smooth sauce. If it looks too thick, splash in a bit of the pasta water.
Season with thyme, salt, pepper, and red pepper flakes if you’re using them. Let it simmer for 2–3 minutes so the flavors mingle like old friends.
Toss the cooked pasta into the sauce. Stir until evenly coated and glossy. If the sauce is stubborn, splash more pasta water a little at a time.
Top with parmesan or dairy-free alternative. Serve hot and enjoy the cozy, creamy goodness.
