Preheat the oven to 400 degrees. 

In a medium bowl, combine ricotta cheese, pumpkin puree, garlic powder, onion powder, salt, and fresh sage. Mix with a hand mixer until smooth and creamy.

Lay out the sheet of puff pastry on a lightly floured surface or sheet of parchment paper. Using a rolling pin, gently roll out the pastry into a long rectangle. 

Cover the puff pastry with ricotta and pumpkin mixture. Spread to the edge on 3 sides, leaving a 1 inch line of plain pastry on a long side.

Sprinkle the pumpkin mixture with finely chopped pistachios and shredded Parmesan cheese. 

Brush the plain edge of the pastry with a little water. 

Starting at the long edge, roll the puff pastry up into a log finishing at the plain edge. 

Using a very sharp knife, slice the pastry into pinwheels, 1 inch wide. 

Place pinwheels cut side up on a baking sheet lined with parchment paper. 

Bake at 400 degrees on parchment paper for 18-20 minutes, or until pastry is golden brown. 

Remove from the oven. 

In a small bowl, combine melted butter and maple syrup. 

Brush the baked pinwheels with butter/syrup mixture. Sprinkle with extra pistachio pieces, if desired. 

Serve warm or at room temperature.