Dice the onion, tie the thyme sprigs, and prepare all ingredients before starting.

Heat a Dutch oven or heavy pot over medium heat. Add diced turkey bacon in a single layer.

Cook for about 3 minutes until it begins releasing fat. Reduce heat to medium-low and continue cooking, stirring occasionally, until the bacon becomes crisp, about 12 minutes. Transfer to a paper-towel-lined plate.

Add diced onion to the pot with the turkey bacon fat. Cook over medium heat, stirring, for about 5 minutes until soft and translucent.

Meanwhile, heat the stock in a separate small pot over medium-low. Add pumpkin puree and whisk until smooth. Keep warm over low heat.

Add thyme sprigs, a pinch of salt, and cracked black pepper to the onions. Stir in the arborio rice and cook for 1 minute to lightly toast the grains.

Pour in the white apple vinegar. Stir continuously until the rice fully absorbs the liquid.

Begin adding warm pumpkin stock one ladle (about ½ cup) at a time. Stir after each addition and allow the liquid to absorb before adding more.

Continue this process for about 20-25 minutes, stirring often, until all liquid is absorbed and the rice becomes creamy and tender with a slight bite.

Remove thyme sprigs. Stir in butter, honey, and ½ cup parmesan until melted and combined.

Serve immediately, topped with crispy turkey bacon, remaining parmesan, and freshly cracked pepper.