Combine milk, flour, salt and pepper until smooth. Stir into saucepan. Bring to boil over medium heat; boil until thickened, stirring constantly. Stir in pumpkin, turkey and cranberries until well blended. Reduce heat to medium; cook until heated through, about 3 minutes.
Drain pasta. Place in large bowl. Add pumpkin sauce and toss. Sprinkle with Parmesan cheese. Serve immediately. (Garnished with sprigs of fresh fennel, if desired.)