Cook tortellini to package directions. Drain & set aside.

In a large saute pan heat olive oil, shallots & garlic over medium heat. Cook a few minutes, stirring often, until mixture is fragrant & onions are softened & slightly golden. Stir in the cream, pumpkin, maple syrup, salt, cinnamon & black pepper. Bring to a low boil. Add the tortellini & combine well until hot.

Serve the tortellini with crumbled bacon on the top.