To a 3-quart dutch oven or large pot, add extra-virgin olive oil, shallot, garlic, fresh thyme, onion powder, paprika, nutmeg, cayenne pepper, cinnamon, salt, black pepper, pumpkin puree, rigatoni and stock.
Place pot over high heat and bring to a boil. Then reduce the heat to low and cook until the pasta is al dente and the sauce has reduced a bit (there should still be a good amount of liquid remaining). Make sure to stir often to prevent the pasta from sticking to the bottom of the pan.
Once the pasta is cooked, turn the heat off. Stir in the heavy cream, gouda cheese and parmesan. Taste and add additional salt and pepper if needed. Sauce will thicken as it cools.
Garnish with fried sage leaves if desired. Top with extra parmesan and nutmeg and enjoy!
Store leftovers in an airtight container for up 3 days, in the fridge.