Pumpkin Sauce for Pasta

2 tablespoons unsalted butter

2 cups fresh pumpkin puree

1 cups heavy cream

1 tablespoons minced fresh sage, plus 6 small leaves for garnish

1 teaspoons minced fresh thyme leaves

1 eggs, beaten

Salt

Freshly ground white pepper

Turn the pumpkin into a saucepan add 1/2 of the cream and half the herbs and cook over a low heat for about 20 minutes. Stir occasionally to prevent scorching. Remove from the heat and beat in 2 tablespoons of butter. Whisk in the beaten eggs, the rest of the cream and season to taste, with salt and pepper and set a side to cool.

Inspired by food network