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Try with mushrooms?
Caution: If you want to spoon out the pumpkin and the filling or try mixing it, you better bake the pumpkin in a casserole because you'll need to support the sides.
Playing around: I think you could play around with the filling, adding bacon or ham, herbs (a little thyme might be nice) or nuts.
If you make it, I hope you'll let me know what you did, how it came out and how you liked it. As Catherine said, the recipe is bound to evolve. It is, after all, a recipe-in-progress and having it be a communal recipe-in-progress can only make it better -- and more fun!
1 pumpkin, about 2 1/2 to 3 pounds
4 ounces stale bread, sliced thin, then cut into 1/2-inch chunks
4 ounces cheese, such as Gruyere, Swiss, Blue, Cheddar or a combination, cut into 1/2-inch chunks
2-4 cloves garlic (to taste), peeled, germ removed and coarsely chopped
About 1/3 cup heavy cream
Freshly grated nutmeg
Salt and freshly ground black pepper
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1st Keep
 tihleigh
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