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Cook your pasta according to package instructions, then drain in a colander and set aside while you make the sauce.
In a large skillet over medium heat, warm the olive oil. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the sage, oregano, cayenne pepper, cinnamon and salt and stir, cooking for 1 minute.
Pour in the tomato sauce and pumpkin puree and stir everything together. Let the sauce simmer for 10 minutes, stirring often.
Lastly, stir in the coconut cream or other creamer. Taste; add more salt if needed.
Stir in the pasta and serve. You can also mix in some baby spinach (just add a few handfuls to the sauce in the last few minutes to let it wilt).