Heat the avocado oil in a large skillet over medium high heat and add the chopped onion. Saute, stirring occasionally, until the onion has softened, about 5 to 8 minutes. Stir in the minced garlic and continue cooking another minute or two, until the garlic is fragrant.

Scoot the onions and garlic off to the side and place the sliced sausages on the cleared surface in a single layer. Allow them to cook for a few minutes per side, until both sides have a golden brown hue. This step can also be done in a separate skillet while the onion is sauteeing.

Add in the uncooked rice, chicken broth, pumpkin puree, salt, and pumpkin pie spice. Give everything a big stir, then cover the skillet with a lid and bring it to a full boil. Immediately reduce the heat to low and simmer for 12 minutes. While the sausage and rice is cooking, chop the baby spinach on a cutting board.

Transfer the chopped spinach to the skillet and replace the cover. Allow it to sit for a few minutes before stirring the spinach into the meal. Cover again until the spinach has fully wilted, about 3 minutes longer.

Serve this pumpkin sausage and rice skillet in bowls, and enjoy!

Store leftovers in an airtight container in the refrigerator for up to 1 week.