1.  Add bacon in even layer to pan over medium-low heat. Render slowly until crisp, about 12-15 minutes, stirring occasionally. Transfer bacon to paper towel-lined plate using slotted spoon. Set aside. 

2.  Add onion to hot bacon fat and sauté over medium heat until softened, about 5 minutes. Deglaze pan with ½ cup wine. Reduce until onions are almost dry. 

3.  Meanwhile, heat stock in small saucepan over medium-low heat until barely simmering. Whisk in pumpkin puree and keep warm over low heat. 

4.  Add thyme and pinch of salt and pepper to onions. Stir in rice and allow to toast a minute or so. Add remaining wine and stir with wooden spoon until rice has absorbed the liquid. 

5.  Ladle heated stock into pot one ladle at a time, stirring after each addition until liquid is absorbed. Continue until all liquid is used, about 20-25 minutes. 

6.  Meanwhile, add 2 tablespoons butter to separate pan over medium heat. Allow to melt slightly before adding sage. Once sage is fried, remove and let dry on a paper towel. 

7.  Remove thyme from rice mixture. Stir in remaining butter, honey, and ½ cup gruyere. Once butter and cheese are melted, garnish with bacon, remaining gruyere, fried sage, and freshly cracked pepper, and serve immediately.