Creamy Pumpkin Penne

Last night's experiment was taken from Chef Chloe's blog which if you haven't checked out, you need to!  I think next time I will cut back on the syrup so it's not a sweet but besides that it was delicious.
http://www.chefchloe.com/blog.html

Pumpkin Cream Sauce
1 large yellow onion, roughly chopped
2 tablespoons olive oil
4 cloves garlic, minced
2 cups cooked pumpkin
2 tablespoons tomato paste
1 ½  cups non-dairy milk
1 teaspoon ground nutmeg
2 teaspoons syrup (we used Nutmeg syrup)
sea salt and freshly ground black pepper

Crispy Sage
2 tablespoons canola oil
8 fresh sage leaves, whole
sea salt

Pasta
1 pound penne pasta
½ cup toasted pecans, roughly chopped
3 tablespoons chopped fresh sage

Pumpkin Cream Sauce
Sauté the onions with oil, salt, and pepper until they are soft and translucent. Add garlic and let cook 2 more minutes. Remove from heat. For the pumpkin cream sauce, puree the onion mixture, pumpkin, tomato paste, non-dairy milk, nutmeg, agave, and 1–1½ teaspoons salt in a blender until smooth. Add black pepper and more salt to taste.

Crispy Sage
Heat 2 tablespoons canola oil in a small skillet until a small piece of sage sizzles when added to the oil. Fry the remaining sage leaves 4 at a time, flipping once, until crispy (about 1 minute total). Watch the sage leaves carefully to make sure that they do not burn. Let them drain on a paper towel and season lightly with salt.
Toss together and serve!