Pumpkin, Mac & Cheese and Pancetta? The holy trinity.
Preheat oven to 350ºF. Slice each pie pumpkin lengthwise. Scoop out the seeds and discard, or reserve for roasting later. Place pumpkin bowls onto a parchment lined baking tray. Drizzle with 1 Tbsp of oil and season with salt and pepper. Bake for 30 minutes. Set aside until ready to assemble.
Bring a large pot of water to a boil. Cook macaroni noodles until al dente; about 5-8 minutes, depending on package directions. Once cooked, strain and reserve noodles. In a separate large pot, heat 2 Tbsp of butter. Once melted, add diced onions; cooking until translucent. Add minced garlic and cook for another minute. Sprinkle in flour and stir until a thick paste forms. Lower your heat and begin to splash small amounts of milk into the pot, stirring constantly. The paste will begin to incorporate into the milk. Stir in pumpkin puree. Allow mixture to thicken slightly on low to create a creamy base for your sauce. Raise heat to medium-high and add in cubed cheese. Stir frequently to avoid any clumps of cheese sticking to the bottom of the pot. Once cheese has melted and incorporated into your sauce, add salt, pepper and nutmeg. Taste and adjust seasoning to your liking.
To assemble, place oven on broil. In a large mixing bowl, combine cooked macaroni noodles and pumpkin cheese sauce. Stir until all of the noodles are coated evenly. Scoop 1 cup of macaroni into each pumpkin half. Top with a generous portion of panko bread crumbs and place back onto the baking tray. Broil until panko turns golden brown. Remove from oven and top with cooked, crispy pancetta. Let sit for 3-5 minutes before serving.