Because it tastes like the sunshine.
Your guests do not want to look at their watches waiting for the right moment to make a polite exit so they can go home and sleep away the culinary burden of the night. Lighten up the load. Add sunshine.
A little labor intensive to use fresh pumpkins, but honestly how many times a year are you making this?
I would recommend asking friends/family/dudes with some muscle who are looking to feel useful to join in for a few minutes of pumpkin cutting to make the process quick and fun. The crust on the other hand takes only minutes.
Filled with mother-earth love, especially if you go organic.
*The filling is adapted from Lisa Raven’s book In Season.