Preheat a nonstick skillet to medium heat. Brown your chorizo, breaking it up with a spatula into small bits. Once cooked through, set aside on paper towels to drain.

In a small dry skillet, toast your pepitas over medium/low heat. Watch carefully, they can burn easily. You know they're done when they are golden and begin to make a popping noise. Set aside.

Make the pumpkin ricotta. In a medium bowl, stir together the ricotta, pumpkin purée, maple syrup, nutmeg, salt, and pepper until smooth. Set aside.

Brush both sides of the bread slices with olive oil. Preheat a grill or grill pan to medium heat and grill bread for about 1-2 minutes per side, until grill marks form.

To assemble, spread bread slices generously with pumpkin ricotta, top with chorizo, and sprinkle with pumpkin seeds and chopped sage.