To save time, cook pumpkin and make pumpkin puree up to one day ahead.
1kg jap pumpkin, peeled
250g tub spreadable cream cheese
1 cup milk
375g elbow pasta
2 cups grated Tasty cheese
2 tblsps finely chopped fresh sage
Cut pumpkin into 2cm pieces. Boil, steam or microwave until tender. Drain well.
Transfer half the pumpkin to a blender. Reserve remaining pumpkin. Add cream cheese and milk to blender. Season with salt and pepper and blend until smooth.
Cook pasta in a large saucepan of boiling, salted water until tender. Drain. Place in a large bowl. Stir in pureed pumpkin mixture, reserved pumpkin and half the cheese.
Transfer to a large, greased ovenproof dish (12-cup capacity). Sprinkle with sage combined with remaining cheese.
Cook in a hot oven (200°C) for about 15 minutes, or until top is golden brown. Stand for 5 minutes before serving.