1. Preheat oven to 350°F (175°C). Cut the tops off the sugar pumpkins and scoop out the seeds and stringy membranes. Lightly season the insides with salt and pepper.

2. In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until fragrant, about 5 minutes.

3. Add ground turkey to the skillet, cooking until browned and cooked through, breaking apart with a spoon as it cooks. Season with 1 teaspoon salt, 1/2 teaspoon pepper, and 1/4 teaspoon nutmeg.

4. Remove skillet from heat and stir in cooked wild rice, parmesan cheese, and heavy cream. Mix until all ingredients are combined. Adjust seasoning if needed.

5. In a separate small pan, melt butter over medium heat until it begins to brown. Add sage leaves and fry for about 2 minutes until crisp. Remove leaves and place them on a paper towel to drain.

6. Divide and stuff each prepared pumpkin with the turkey and rice mixture. Top each with the crumbled browned butter sage and toasted pecans.

7. Replace pumpkin tops and place stuffed pumpkins in a baking dish. Add a bit of water to the bottom of the dish, about 1/4 inch deep, to prevent burning.

8. Bake in the preheated oven for about 45-60 minutes, or until the pumpkin flesh is tender when pierced with a fork.

9. Allow to cool slightly before serving. Serve whole or cut pumpkins into halves or quarters.