Cook pasta in boiling salted water until al dente. Drain and set aside.

Heat olive oil in a large skillet over medium heat. Add ground turkey and cook until browned. Remove and set aside.

In the same skillet, add minced garlic and sauté until fragrant. Add pumpkin puree, heavy cream, dried basil, salt, and pepper. Stir to combine.

Chop kale leaves and add to the sauce. Cook until wilted.

Return cooked turkey to the skillet and stir to combine. Add cooked pasta and toss until evenly coated.

Serve hot, garnished with additional basil if desired.