Step 1

Using a serrated knife, cut the tops off the pumpkins and scrape the insides clean, removing seeds and making sure to remove the stringy insides.

Step 2

Preheat oven to 375ºF.Prepare a rimmed baking sheet by lining it with tinfoil and spraying it with cooking spray.

Step 3

Prepare the stuffing mix as directed with the chicken stock and butter, and set aside.

Step 4

Place crumbled bacon into a large bowl. Add sausage to a large skillet, and crumble as it cooks. Drain and combine in large bowl with the bacon.

Step 5

Add stuffing, nutmeg, parsley, Swiss and cheddar cheeses, and heavy cream. Combine all ingredients thoroughly.

Step 6

Lightly stuff the shells of the pumpkins (just below the rims) as the stuffing will expand while baking. Place on prepared baking sheet and roast for 2 hours. Pumpkins can be covered with a piece of tin foil if browning too quickly.

Step 7

The sides will start to shrivel towards the end of baking. Allow to cool for 5 minutes, then cut in half and serve.