In a large, heavy-bottomed pan, heat 2 tablespoons of olive oil over medium heat. Add 4 slices of diced bacon and cook until crispy, about 5-7 minutes.

Remove the bacon from the pan and drain it on paper towels, leaving the rendered fat behind.

With the pan still over medium heat, add 1 finely chopped small onion to the bacon fat and sauté for about 5 minutes until soft.

Add 2 minced garlic cloves and sauté for an additional minute.

Stir in 1 cup of Arborio rice and toast for about 2 minutes.

Pour in ½ cup of white wine, stirring continuously until absorbed.

Gradually add 4 cups of warmed broth, one ladle at a time, stirring frequently until absorbed.

Once creamy, stir in ¾ cup of pumpkin puree and combine well.

Mix in 1 tablespoon of unsalted butter and the crispy bacon bits, then fold in ½ cup of Parmesan cheese.

Taste for seasoning, adding salt and pepper as needed, and garnish with chopped parsley before serving.