Start cooking your pasta in a large pan of boiling, salted water according to the package directions
Put the garlic in a small, dry frying pan over a medium-low heat. When the garlic starts to colour add in the pine nuts and toast them until turning golden
Remove the garlic and pour the pine nuts into a larger, cold frying pan with the butter and dried onions. Peel the garlic, finely mince it and add it to the pan. Heat on low until the butter is just melted, then add the pumpkin puree and stir to combine
Place the mixture in a blender and blitz until smooth. Pour back into the frying pan over a medium-low heat and add the cream, chicken stock, parmesan and nutmeg. Stir well to combine and heat. Add salt to taste
Put the chopped pecan nuts into the smaller frying pan over a low heat and warm through. Add the butter and stir in until melted. Add the brown sugar and cinnamon. Stir a few times and spread out on parchment paper to cool a bit
To serve, drain the pasta when ready and add to the sauce. Toss together and when plated, sprinkle some of the candied nuts on top
