Poke some holes in the potato with a fork and microwave for 7 min, flipping once. Remove skin and use a ricer to make it fluffy (alternatively, we just push it through a fine mesh strainer).

On a large working surface, add potato fluff, pumpkin puree, pumpkin pie spice, and flour. Make a well in the middle of this and add the eggs to this well. Use a fork to beat the eggs and then slowly incorporate the other outside of the well into the eggs.

Keep doing this until it forms into a dough. Knead for about 5 minutes, adding extra flour as necessary until the dough springs to the touch but is not too sticky.

Cut the dough into 4 equal pieces. Working, piece-by-piece, roll out each piece into a long rope. Cut the roll into equal pieces, about 1-inch long. Use the back of a fork to make an indentation in each piece.

Bring a large pot of water to a boil. Working in batches to not overcrowd the pot, boil the gnocchi pieces. When they float to the surface, they are done and can be removed and set aside to dry (save the water from this pot).

Once all are boiled, saute the gnocchi, again working in batches, in a large pan and set aside.

In the same pan, saute garlic in butter and some olive oil. Once garlic is golden, add sage, thyme, creme fraiche, and about ¼ cup water from the pot. Reduce sauce for a few minutes. Add the gnocchi to this sauce and cook for another few minutes.

Top with walnuts and Parmesan and serve warm.