Cut the top 1/4 of the pumpkin off and reserve that part for the pot pie filling. Clean out the seeds, rub olive oil on inside and sprinkle with salt and pepper. Roast for 1 hour on 375 F.

In a Stock pot combine olive oil, onions, celery and pumpkin with salt and pepper. Cook over medium high heat for 3-4 minutes or until the vegetables start to sweat. Add the bacon, chicken stock, frozen vegetables and simmer for 10 minutes. Add the milk. Mix the water and corn starch together and whisk into the mixture. It will thicken slightly.

Pour the mixture into the pumpkin. Any leftovers that may not fit into the pumpkin save in the pot and serve with dinner when dishing up.

In a large bowl, combine flour, salt, baking powder and stir together. Add the butter and bacon grease into the dry mixture. Incorporate the cold butter in with your hands until the mixture seems crumbly. Add the cheddar cheese, bacon pieces and mix into the dry crumbly mixture. Add the milk last and the mixture should come together into a dough. Roughly roll the dough out and place over the pumpkin and bake at 425 F. for 15-20 minutes or until the biscuits are golden brown. Once it's done serve and enjoy.