Cook the pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sauté until fragrant.

Add pumpkin puree and heavy cream to the skillet. Stir to combine and season with salt and black pepper. Simmer for 5 minutes.

Add chopped kale to the sauce, cook until wilted, about 3-4 minutes.

Combine the cooked pasta with the sauce and kale. Toss well and serve hot.