In a medium to large sauté pan, heat two tablespoons of butter over medium heat. Add garlic to brown. When garlic is well sautéed, stir in coconut flour to make a roux. Be careful not to burn or brown too far. You will know it is ready when it starts to bubble and thicken, but has only darkened slightly in color. At this point, gently whip in the half and half, followed by pumpkin purée or soup, followed by all spices. Allow to simmer, stirring occasionally. You can add more or less half and half, as well as pumpkin, to adjust thickness and flavor to your liking.
In a separate sauté pan, add remaining tablespoon of butter and heat over medium. Add sausage and zucchini, sprinkling with a pinch of salt and pepper if desired. (The sausage will give the zucchini quite a bit of flavor on its own). Sauté just until lightly browned and zucchini is tender but not mushy.
Prepare pasta according to instructions on package.
Combine pasta with sauce and stir well to combine. Add half of grated parmesan cheese and stir well to combine. Add sausage and zucchini.
Serve hot and sprinkle with remaining parmesan. Enjoy!