Preheat the oven to 400°F and line a large baking sheet with parchment paper for easy cleanup. In a large bowl, toss the chopped pumpkin with olive oil, nutmeg, allspice, cinnamon, chili powder, garlic powder, onion powder, salt, and black pepper until well-coated. Spread the seasoned pumpkin cubes in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until the pumpkin is tender and caramelized around the edges.

While the pumpkin is roasting, bring a large pot of salted water to a boil. Cook the tortellini according to the package instructions until al dente. Drain and transfer the tortellini to a large serving bowl.

In the bowl with the cooked tortellini, add the drained cannellini beans and sliced black olives. Stir in the Parmesan cheese, ¼ cup of olive oil, oregano, and garlic. Toss to coat everything evenly.

Gently fold the roasted pumpkin into the tortellini mixture. Adjust seasoning to taste and serve warm or room temperature.