Combine orange zest, ginger, cranberries, sugar and orange juice in a saucepan. Bring to boil over medium heat. Reduce heat to low and simmer for 10-15 minutes or until thickened. Let cool.
Preheat oven to 400 degrees. Toss pumpkin pieces with 2 Tbsp oil. Season with salt and pepper. Spread onto large rimmed baking sheet and roast in oven for 15-20 minutes or until fork tender. Remove from oven.
Heat remaining oil in small skillet over medium heat. Working in batches, fry sage leaves until crisp. Transfer to paper towels to drain excess oil.
Spoon cranberry compote onto crackers. Top with roasted pumpkin pieces. Drizzle with honey and top with fried sage leaves.