Roast bacon on a parchment lined baking sheet at 350 for 15-20 minutes, checking often near the end of cooking time, and remove from oven when crisp. Drain on paper towels and reserve 1 T bacon drippings from pan by using a spoon to scoop it up from the parchment.

While bacon is cooking, put 3 cups of chicken broth in large sauce pan.

Add chicken. Season with salt and pepper. Bring to boil. Cover pan and turn burner off, leaving chicken on the burner.

After 20 minutes remove chicken from broth and put it on a safe cutting surface.

Add 1 T of kosher salt and pasta to broth in sauce pan and bring to a boil. Once pasta is boiling, cover pan and turn burner off, leaving pan on burner. Let pasta sit for at least 10 minutes to soften and absorb broth.

While pasta is cooking chop the chicken and bacon.

Drain pasta and set aside. Place reserved bacon grease in pasta pan.

Put pan back on burner on medium heat. When grease has melted add remaining 1 cup chicken broth, pumpkin and cream.

Stir to blend and thicken. Season with cinnamon and nutmeg.

Add 3 oz. cheese and stir until melted.

Return pasta to pan with sauce and stir in cooked chicken and bacon. Transfer mixture to a greased 3 quart baking dish. Top with remaining cheese. Cover and refrigerate until baking.

Bake covered at 325 degrees for 45-60 minutes until hot and bubbly. Cooking time will depend on temperature of dish at baking time. Reheat leftovers covered at 300 degrees or microwave individual portions.