Cook spaghetti noodles according to package directions, making sure to leave it slightly al dente.
Meanwhile, heat avocado oil in a medium saucepan over medium-high heat. Add the garlic and shallots, and cook, stirring often, until they are softened, about 2-3 minutes. Reduce the heat to low, and add curry powder, salt, and pepper, coating the shallots and garlic and allowing the curry powder to lightly toast, about 30 seconds. Add the plant-based milk and water. Bring to a simmer, and add the pumpkin puree, whisking until combined. Allow the mixture to barely come to a simmer and stir in the fresh chopped rosemary. Remove from the heat and let sit for 15 minutes to cool slightly.
Once the pumpkin mixture has cooled, place in a blender. Blend on high until smooth (you may also use an immersion blender).
Add the strained pasta noodles to the sauce, and gently toss to coat. Divide among bowls, and top with pumpkin seeds.