Cook the Pasta

1. Boil Water: Bring a large pot of salted water to a boil.
2. Cook Pasta: Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

Make the Creamy Pumpkin Sauce

1. Combine Ingredients: In a large skillet over medium heat, combine the pumpkin puree, heavy cream, garlic powder, onion powder, nutmeg, salt, black pepper, and Parmesan cheese (if using).
2. Heat Through: Stir the mixture and cook for 5-7 minutes until heated through and well combined. If the sauce is too thick, add reserved pasta water a little at a time to reach the desired consistency.

Prepare the Rosemary Almond Breadcrumbs

1. Mix Topping: In a small bowl, combine the breadcrumbs, sliced almonds, olive oil, fresh rosemary, and salt. Toss to combine.
2. Toast Breadcrumbs: In a separate skillet, add the breadcrumb mixture over medium heat. Cook, stirring frequently, for about 3-5 minutes or until the breadcrumbs are golden brown and crispy. Remove from heat and set aside.

Combine Pasta and Sauce

1. Add Pasta: Add the cooked pasta to the pumpkin sauce in the skillet. Toss to coat the pasta evenly in the sauce.
2. Serve Immediately: Divide the pasta among serving plates and top with the rosemary almond breadcrumbs.