In a large skillet, or cast iron pot heat the olive oil. Remove sausage from casings, if needed, and brown the sausage in the skillet, breaking it with a wooden spoon to smaller pieces. Transfer cooked sausage to a plate and drain most of the fat from the skillet, leave about a tablespoon worth.
Add chopped onion and garlic to skillet and saute 3 to 5 minutes or until the onions are tender.
Add bay leaf, oregano and wine to the skillet. Cook until the wine reduced by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring until sauce comes to a bubble. Return sausage to the pan, reduce heat and stir in cream. Season with cinnamon, nutmeg, salt and pepper to taste. Simmer sauce until it thickens, about 5 minutes. Remove bay leaf from sauce.
Add drained pasta to the skillet with sauce and toss over low heat for about a minute.
Serve with some Parmesan cheese sprinkled over, and a nice crusty bread.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.