Preheat the oven to 325°F (170°C, or gas mark 3).

In a large bowl, whisk together wheat gluten, nutritional yeast, paprika, sage, oregano, white pepper, onion, cayenne pepper, nutmeg, and Sucanat.

In a medium bowl, whisk together vegetable broth, pumpkin purée, and oil.

Pour the wet ingredients into the dry mixture, stir with a spoon, and knead the dough with your hands for 2 minutes.

If the dough is too dry, incorporate the remaining pumpkin purée.

Let the dough rest for 5 minutes.

Roll the dough into a log and wrap it tightly in aluminum foil, twisting the ends securely.

Place the wrapped sausage in the oven and bake for 90 minutes, flipping it halfway through to prevent uneven browning.

Carefully remove the foil and allow the sausage to cool.

Store in the refrigerator or freezer.