Step by step recipe:

1. 7 min.

   Prepare the filling

   
   Cut 300 g chicken breast and 300 g belly (streaky) bacon into small dice.
2. 5 min.
   Fry the bacon in a frying pan on high heat, then set aside.
3. 5 min.
   Use the same frying pan to fry the diced chicken in the bacon fat.
4. 1 min.
   When the chicken is nicely browned, retrun the bacon to the pan, salt and pepper, then stir together to blend the flavours.
   
   Set aside.
   
   Preheat the oven to 390°F (200°C).
5. 2 min.

   Prepare the pumpkins

   
   Use one small pumpkin (about 11 ounces or 300 g) per person.
   
   Slice just a little off the bottom so that it will sit firmly on the plate.
   
   Take care to leave a good thickness of skin, or the pumpkin may leak during cooking.
6. 4 min.
   Use a spoon to scoop out the seeds from the centre of each pumpkin, then
   
   salt and pepper the inside.
7. 1 min.
   Fill the pumpkin with a layer of meat.
8. 1 min.
   Add a layer of chestnuts, sliced fairly thickly.
9. 1 min.
   Add a second layer of meat.
10. 2 min.
    Fill up to the top with cream, then salt and pepper again.
11. 40 min.

    Cook the pumpkins

    
    Bake for about 40 minutes.
12. 
    Serve piping hot.