In a saucier, add the heavy cream and lemon juice and stir to combine.

Turn the heat to medium low and add the pumpkin puree and stir well.

Season with black pepper and nutmeg.

Add the cheese and cook, stirring occasionally, until completely melted.

Add the butter, stir to combine and add salt to taste.

Add the pasta into the pan and combine.

Serve immediately with more Parmesan cheese and pepper.