Bring a medium pot of lightly salted water to a boil. Once boiling, add in the carrot noodles and let cook 2-3 minutes or until al dente. Drain noodles into a colander and set aside.

Place a large skillet over medium heat and add in the ham. Let cook for 5-7 minutes or until ham is cooked and starts to turn crispy. Remove with a slotted spoon and set aside.

Immediately place in the sage, shallots, garlic and red pepper flakes and stir frequently, careful not to burn the garlic. If needed, let the skillet cool first. Cook for 30 seconds or until fragrant and then add in the pumpkin and season with salt and pepper. Let cook for 2-3 minutes or until warmed through and then add in the coconut cream from the coconut milk can (the solids only off the top) and nutmeg. Stir to combine and cook for 5 minutes more to absorb the flavors.

Divide the carrot pasta into bowls and top with pumpkin sauce and ham. Garnish with parsley.