Stir in the chicken broth, pumpkin, half and half, Parmesan cheese, cinnamon, nutmeg, sage, salt, and pepper, and mix until well combined.
14.5 oz chicken broth, 15 oz pure pumpkin, ¾ cup half and half creamer, ⅓ cup grated Parmesan cheese, ¼ teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon ground sage, ¼ teaspoon each salt and pepper
Simmer about 5 minutes.
Add the pumpkin sauce into the pot with the cooked pasta. Add the bacon (and the optional sriracha sauce, if using) as well and mix thoroughly.
1 cup cooked bacon, roughly chopped, 1 teaspoon sriracha sauce
Let stand for a few minutes for the sauce to thicken.
Not all pumpkin purees are created equal, some are less thick than others. If your sauce looks really thin, only add about ¾ of it to the pasta at first and toss. Let the pasta sit for a few minutes to see how much the sauce thickens, and then add more if needed.
You can substitute macaroni, rotini, or another pasta for the cellentani.
If your package of pasta is 16 ounces instead of 12, go ahead and use the whole thing, it should still work fine.
If you will be short on time, cook your bacon the weekend before or even buy pre-cooked bacon.
Garnish with additional Parmesan cheese, chopped fresh parsley, or some fresh sage if desired.