Stir in the chicken broth, pumpkin, and creamer. Add in the parmesan cheese, cinnamon, nutmeg, sage, salt, and pepper, and mix until well combined.
14.5 oz chicken broth, 15 oz pure pumpkin, 3/4 cup fat-free half & half creamer, 1/3 cup grated Parmesan cheese, 1/4 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ground sage, 1/4 teaspoon each salt and pepper
Simmer about 5 minutes.
When the pasta is done, drain and place back in the pot, covering to keep warm.
Combine pasta, bacon, and pumpkin sauce. Add optional sriracha sauce, if desired.
1 cup roughly chopped cooked bacon, 1 teaspoon sriracha sauce