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Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain.
Melt together the butter and sage leaves in a large skillet set over medium heat. Cook until the butter is browning and the sage is crisp, 4 minutes. Remove the sage leaves from the butter.
Reduce the heat to low, add the remaining chopped sage, the garlic, and a pinch of chili flakes. Cook 1 minute, then stir in the pumpkin and apple cider. Simmer 2-3 minutes, until thickened slightly.
Slowly whisk in the milk, whisk until smooth. Bring the sauce to a gentle simmer and cook 5 minutes, until thickened slightly. Stir in the parmesan, gouda, and nutmeg. Season with salt and pepper.
Toss in the pasta and cook 3-5 minutes, then remove from the heat. Divide the pasta between plates and top with crispy sage. Eat and enjoy immediately.