Preheat oven to 375 degrees F.

In a small sauce pan, add the wild rice and fill with enough water to cover and allow room to boil like cooking pasta. Bring to a boil and then simmer for approximately 30 to 40 minutes. The rice is done when it starts to "pop" the grain.

While rice cooks, cut the top off the pumpkins. Using a large spoon, scoop out the seeds and strings. Place the pumpkins upside down in a pan with 1/3 inch of water. Bake for 15 minutes. Carefully turn the pumpkins upright and return to oven until flesh is tender when pierced with a fork, about 5 to 10 more minutes.

When rice is cooked, pour into a colander and rinse with cold water. Place the rice in a medium size bowl.

Juice the orange and add the honey, mixing together. Pour over the rice. Add the salt and pepper, and stir well. Stir in the cranberries, pecans, orange zest and mint. Adjust seasonings if needed. Stuff the rice into each of the pumpkins and serve.

Courtesy of Whole Foods Market