Heat 1 tablespoon olive oil in a small skillet over medium heat.

Add fresh sage leaves and cook for 10 to 15 seconds per side until crisp. Transfer to a paper towel-lined plate and set aside.

Line a baking sheet with parchment paper.

Arrange prosciutto slices in a single layer on the baking sheet. Lightly brush with olive oil for extra browning.

Bake for 10 to 12 minutes, or until the prosciutto is crisp and golden. Remove from the oven and transfer to a paper towel-lined plate. Let cool completely, then break into large pieces.

Bring a large pot of salted water to a boil. Cook gluten-free fusilli according to package directions until al dente. Before draining, reserve 1 cup pasta cooking water. Drain pasta and set aside.

Heat 2 tablespoons olive oil and butter in a large skillet or Dutch oven over medium heat. Add shallot and cook for 3 to 4 minutes, stirring occasionally, until softened. Add garlic and cook for 30 seconds until fragrant.

Stir in pumpkin puree and cook for 2 minutes. Add broth, cream, BareOrganics Pumpkin Protein Powder, chopped sage, thyme, maple syrup, salt, pepper, and nutmeg.

Reduce heat to medium-low and simmer for 5 to 7 minutes, stirring frequently, until the sauce is smooth and slightly thickened.

Remove from heat and stir in Parmesan cheese and lemon juice.

Add cooked gluten-free fusilli to the pumpkin sauce and toss gently until the pasta is completely coated.

Add reserved pasta water, a little at a time, until the sauce reaches a silky consistency that clings to the fusilli.

Stir in half of the crispy prosciutto pieces, reserving the rest for topping.

Taste and adjust seasoning if needed.

Divide the pumpkin fusilli among shallow bowls or transfer to a large serving platter.

Top with crispy sage leaves, the rest of the crispy prosciutto pieces, pumpkin seeds, more black pepper and a drizzle of olive oil before serving.

Finish with a light drizzle of olive oil before serving.