I've had this idea rolling around in my head for a few weeks now, and I feel like I just need to get it out of my head. Imagine this... A baby pumpkin, top removed, insides removed, and the whole thing is par roasted. Once roasted and cooled, it's stuffed with a "chicken pot pie" kind of mixture, and topped with either pierogie dough, or a plain pastry sheet. Bake it again to cook the pastry. Garnish with some fresh herbs and Austrian pumpkin seed oil. (I've got excess oil from a previous event). So I'm looking at a chicken pot pie stuffed baby pumpkin... Any thoughts?