Scarier-than-Intended Stuffed Pumpkin

I saw a recipe in Around My French Table by Dorie Greenspan for Baked Pumpkin, which I had been planning to try for nearly a year.  Finally, October came around and the time seemed right to give it a try.  The booked noted that the recipe was made for modification, so I used whole wheat challah, turkey bacon, and herbs from my garden (which was covered with record-breaking October snow).

I hit one major roadblock while preparing the recipe-- the pumpkin I intended to use had a rotten spot.  So I cut away the rotten piece and thus the mouth appeared!  However, while the stuffing came out delicious, the pumpkin itself tasted awful.  Perhaps I just don't like pumpkin, but more likely it was one I should have tossed.   I'll try it again someday because it makes a beautiful piece on the table (or scary, if desired).  Almonds were added for eyes and the knife added a nice pre-Halloween touch.

Preheat oven to 350

Cut around the top of the pumpkin and remove all the seeds (reserve for roasting) and strings.  Rub salt and pepper on inside and place on parchment paper in baking dish.

In a large below, mix:
Some cut up bread (I used whole wheat challah)
Herbs (I used thyme, sage, and rosemary)
Crumbled crispy turkey bacon
Diced fontinella cheese

Put mixture in pumpkin and pour on top:
1/4 cup heavy cream
dash of nutmeg

Close top.  You can rub some olive oil on the outside to give it a nice shine.

Cook for a couple of hours.  Turn up oven to 425, remove top and cook open for 20 minutes to brown the stuffing.

Carefully remove pumpkin to pretty plate and slice to serve.