Preheat oven to 400°F (200°C). Cut pumpkin in half, scoop out seeds, and place cut-side down on a baking sheet. Roast for 45-60 minutes, or until tender.
Cook pasta according to package directions. Drain and set aside.
While pumpkin is roasting, hollow out the bread loaves, creating cauldrons. Brush inside with melted butter and garlic. Toast in the oven for 5 minutes.
Once pumpkin is cooled, scoop out the flesh and blend until smooth.
In a large saucepan, melt butter over medium heat. Add garlic and sauté until fragrant.
Whisk in heavy cream and bring to a simmer. Reduce heat and stir in Parmesan cheese until melted and smooth.
Gently fold in the pumpkin puree, nutmeg, and cinnamon. Season with salt and pepper.
Add cooked pasta to the sauce and toss to coat.
Spoon pasta mixture into the bread cauldrons. Garnish with Parmesan cheese and parsley.
Serve immediately and enjoy!
