Preheat oven to 350°F (175°C) and spray a baking dish with non-stick cooking spray.

Boil salted water in a large pot, cook penne until al dente, drain, and set aside.

In a skillet over medium heat, heat olive oil and sauté garlic and sage until fragrant.

In a bowl, mix pumpkin puree, heavy cream, sautéed garlic and sage, half the Parmesan cheese, salt, and pepper.

Combine cooked pasta with the creamy mixture until well-coated.

Transfer to the baking dish, top with remaining Parmesan cheese, and bake for 25-30 minutes until golden brown.