Last night I made Pumpkin Rotini, which was quite tasty.
It’s basically a white cream pasta sauce with pumpkin puree in it. I added garlic and spices instead of nutmeg to give it a more savory feel. And I added veggies, but that’s just because I like my pastas to be a bit more hearty and chunky. 
I have made many of the recipes in this thread by now- thanks for all the replies.
For anybody following along at home, I just made these ricotta pumpkin zeppole (think tiny fritters) because I still have pumpkin and I had some leftover ricotta from making lasagna last weekend. These are super-good. Not too sweet and will be great with coffee on a cool-ish fall morning or later on a cold winter morning. The site they’re on is down for maintenance but the site in my link has their link at the bottom.