Heat a large stock pot over medium heat. Once hot add in olive oil and coat the pan.
Add in the onion and sliced sausage.
Saute for 5 minutes.
Whisk in white wine, broth, milk, and pumpkin.
Stir in penne, garlic, and spices.
Stir to combine.
Raise heat to high and bring to a simmer.
Adjust heat, if necessary, and keep at a simmer for about 6-8 minutes or until the liquid has mostly absorbed and the noodles are al dente. Make sure to stir frequently.
Once the noodles are al dente, remove from heat.
Stir in parmesan, spinach, and white cheddar.
Stir until the cheese has fully melted.
Taste and season with salt, if necessary.
Serve immediately with a garnish of chopped pecans.