Heat the olive oil in a large skillet over medium heat. Add the diced pancetta and cook until it turns golden and crisp. Remove the pancetta with a slotted spoon and set it aside.

Add the sage leaves to the same skillet and fry them for about 30 seconds until crisp. Remove the sage and set it aside with the pancetta.

Add 1 tablespoon of butter to the skillet. Stir in the onion and cook until softened. Add the garlic and cook for 1 minute more.

Stir in the Arborio rice and cook for 2 minutes until the grains look slightly translucent. Add the pumpkin puree and pumpkin pie spice, then mix well.

Begin adding the chicken broth one ladle at a time, stirring often. Wait until each addition is mostly absorbed before adding the next. Continue until the rice is tender and creamy, about 18 to 20 minutes.

Remove the skillet from the heat. Stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese. Season with salt and black pepper.

Top each serving with the crispy pancetta and fried sage leaves.