Preheat your oven to 400°F (200°C).

Peel and chop the russet potatoes into even-sized pieces, then place them in a pot of boiling salted water. Cook for about 15–20 minutes, or until fork-tender. Drain and mash with pumpkin puree, milk or cream, melted butter, salt, thyme, and nutmeg.

In a large skillet over medium heat, add diced bacon and sauté for about 5 minutes until it begins to brown. Add chopped onion and brussels sprouts, cooking for another 5–7 minutes.

Stir in the ground turkey and a pinch of salt. Cook for about 7–10 minutes until browned and cooked through.

Pour in the broth and cranberry sauce, allowing the mixture to simmer for about 5 minutes. If thicker consistency is desired, sprinkle in flour and cook for an additional 2 minutes.

Spread the turkey and vegetable mixture into the skillet or baking dish. Layer the creamy pumpkin mashed potatoes over the top.

Bake in the preheated oven for 35–40 minutes until golden-brown on top.

Let cool for a few minutes before serving.