Preheat your oven to 375°F (190°C). Slice the tops off the mini pumpkins and scoop out the seeds. Brush with olive oil and sprinkle with salt and pepper. Roast for 25–30 minutes until tender.

Cook the pasta in a large pot of salted boiling water for 8–10 minutes until al dente. Drain and reserve a cup of pasta water.

In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes. Pour in heavy cream and stir in Parmesan until melted. Season with salt, pepper, and nutmeg. Simmer until thickened, about 3–5 minutes.

Add cooked pasta to the Alfredo sauce and toss gently. If too thick, add reserved pasta water until desired creaminess is achieved.

Twirl the pasta into nests and fill each roasted pumpkin. Garnish with parsley, pumpkin seeds, and extra Parmesan before serving warm.