In a large skillet, heat olive oil over medium heat. Add the diced bacon and cook for 5–7 minutes, or until crispy. Transfer bacon to a paper towel-lined plate, leaving fat in the pan.

In the same pan, add onion and sauté for about 5 minutes until soft. Stir in minced garlic and cook for an additional minute.

Add Arborio rice to the pan, stirring frequently for about 2 minutes until the rice is lightly toasted.

Pour in dry white wine and continue stirring for 2–3 minutes until absorbed.

Begin adding warmed broth one ladle at a time, stirring frequently until liquid is mostly absorbed, for about 18–20 minutes.

Stir in pumpkin puree until well combined and heated through.

Remove from heat and add butter, cooked bacon, and Parmesan cheese. Stir until melted and creamy.

Season with salt and pepper to taste. Adjust seasoning as needed.

Garnish with parsley and additional Parmesan if desired. Serve warm.