1 pound Italian turkey sausage
1 cup finely diced red onion
4 tablespoons Organic Valley Unsalted Butter
3 tablespoons all-purpose flour
2 cups Organic Valley Milk
1/4 cup pumpkin, canned
1/8 teaspoon ground {cinnamon}
1/2 teaspoon ground {nutmeg}
 salt
 pepper
8  English muffins

Over medium-high heat cook sausage. Remove from pan and place on paper towels to drain.

Place red onion in pan and sauté 3 to 5 minutes. Reduce heat to medium. Add butter and melt. Add flour to pan and whisk; cook about 3 minutes. Turn off heat. Add milk (1/4 cup at a time), whisking.

Return to medium high heat; add pumpkin, cinnamon, nutmeg, salt and pepper. Whisk occasionally while gravy comes to a simmer and begins to thicken.

Return sausage to gravy pan. Stir to combine. Serve over toasted English muffin cut into 1/2-inch pieces.