Preheat your oven to 375°F (190°C).

Slice off the tops of each mini pumpkin and scoop out the seeds and flesh. Brush the insides with olive oil and season with salt and pepper.

Place the prepared mini pumpkins cut-side up on a baking sheet and roast for 25–30 minutes until tender.

Bring a large pot of salted water to a boil. Cook the fettuccine or spaghetti until al dente, about 8–10 minutes. Drain and set aside.

In a saucepan over medium heat, melt the butter and sauté the minced garlic until fragrant. Stir in the heavy cream and grated Parmesan cheese, seasoning with salt, pepper, and optional nutmeg. Simmer for 3–5 minutes.

Toss the cooked pasta in the pan with the Alfredo sauce until fully coated.

Remove the roasted pumpkins from the oven and fill each one with the Alfredo-coated pasta. Use a fork to nest the pasta inside.

Sprinkle each Pumpkin Alfredo Pasta Cauldron with chopped parsley, pumpkin seeds, and extra grated Parmesan before serving.