- 2 tablespoons butter
- 9 sage leaves
- 1 cup heavy whipping cream
- 1 cup pumpkin puree
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 tablespoon grated Parmesan cheese
- Melt butter in a saucepan over medium heat; cook and stir sage leaves in hot butter until the butter takes on the sage flavor, about 5 minutes.
- Whisk cream, pumpkin, nutmeg, cinnamon, and Parmesan cheese into the butter; cook until the cheese melts, about 5 minutes.