In a small bowl, combine pumpkin puree, flour and spices and knead by hand until the dough forms into an elastic texture. Prepare a pot of salted water and bring to a boil.

Using your hands, roll the dough into a log about ½ thick. Using scissors cut the dough ¼ inch apart and place them on a cutting board, keeping them separate to avoid sticking. Using a fork, press the tines into each piece to create pumpkin-like ridges.

Drop the pasta into boiling water and cook for 3 minutes, strain and set aside.

In a sauté pan over high heat, add butter, and allow it to melt and brown, about 5-6 minutes. Add fresh sage leaves and Cinnamon & Spice Cranberry Apple Jam. Stir to combine. Remove from heat and add in the cooked pasta, toss to combine.