In a large pot, melt salted butter over medium heat for about 3-5 minutes until bubbly and golden. Add smashed garlic, fresh thyme leaves, and sage leaves. Sauté until fragrant, then remove sage leaves for garnish.

Toss short-cut pasta into the pot with water and a sprinkle of salt. Bring to a boil, reduce heat to medium-low, and cook while stirring occasionally for about 8 minutes until tender.

Stir in coconut milk or whole milk, cream cheese, and pumpkin puree. Cook for an additional 4-5 minutes, stirring until cream cheese melts and combines smoothly.

Remove garlic cloves, then add sharp cheddar cheese and gouda cheese with onion powder, paprika, cayenne, and nutmeg. Stir until cheeses melt to create a creamy sauce.

If too thick, thin with a splash of water or milk. Serve in bowls garnished with reserved crispy sage leaves, cracked black pepper, and grated nutmeg.