Heat 2 tablespoons of olive oil over medium heat in a large saucepan. Add 1/2 cup of chopped sun-dried tomatoes, 3 minced garlic cloves, and 5 fresh sage leaves; cook for about 1 minute until fragrant. Stir in 1 cup of pumpkin puree, 2 cups of low-sodium chicken broth, 1 tablespoon of dried basil, and a pinch of ground cinnamon. Bring to a simmer and allow to cook for roughly 15 minutes, stirring occasionally.

In a separate skillet, heat a drizzle of olive oil over medium-high heat. Add 1 pound of lean ground beef (or ground turkey, chicken, or lentils for a vegetarian option) and cook until browned, approximately 6-8 minutes, breaking it into smaller pieces. Drain any excess liquid and set the meat aside.

In the same skillet, add another splash of olive oil and toss in 1 chopped onion, 2 diced carrots, and 2 diced celery stalks. Sauté for about 8-10 minutes, stirring often, until the vegetables are softened and fragrant.

Return the cooked meat to the vegetable mixture in the skillet. Pour in 1/2 cup of dry white wine to deglaze the pan, scraping up any tasty bits stuck to the bottom. Add 1 can (about 28 ounces) of crushed tomatoes, stirring well to combine.

Pour the pumpkin sauce into a blender and blend until smooth. Incorporate this creamy mixture back into the meat and vegetable pot.

Stir in 1 cup of your milk of choice and season with ground black pepper to taste. Reduce heat to low and let the sauce simmer gently for 30 minutes to 1 hour.

Meanwhile, bring a pot of salted water to a boil. Cook your preferred pasta according to the package instructions, usually around 8-10 minutes for al dente. Serve the pasta topped generously with the creamy Pumpkin Bolognese sauce and finish with a sprinkle of Parmesan cheese.