Cut the top off of the pumpkin, leaving a large enough opening to fit hand and spoon inside to remove seeds (like you would a Jack-o-lantern). Clean out the seeds and insides of the pumpkin until the inner walls of the pumpkin are smooth. Season the inside of the pumpkin with some salt and pepper.

Preheat the oven to 350 degrees F.

Remove casings from sausage and add to a skillet over medium-high heat. Cook, breaking it into small pieces, until browned. Use paper towels to blot out some of the grease, if necessary.

Add onion, carrots, bell pepper and celery and sauté for 8-10 minutes. Add garlic, thyme, rosemary, sage and salt and pepper. Stir in cooked wild rice.

Spoon mixture into pumpkins and place the lid/stem back on top.

Place the pumpkin on a lined or greased baking sheet and place it on the lowest rack of your oven (or whatever rack positions the pumpkin to cook in the center of the oven). Bake for 50-60 minutes, or until the inside pumpkin flesh is tender when poked with a fork.

Scoop some of the delicious cooked pumpkin from the sides of the pumpkin as you spoon the mixture out into bowls. Top with hot sauce and additional salt and pepper, if desired.