To roast the pumpkin, pre-heat the oven to 375. VERY carefully cut it in half (use a very sharp knife and lots of caution!), scoop out the seeds and stringy stuff, and place into a pan, cut side down. Mine was pretty big, so I had to cut it into a few pieces to get it to fit. Put a little bit of water in the pan, to help it steam. Cook for about 45 minutes, until it can be easily pierced by a fork (this is my preferred squash roasting method).
While it's cooking, cut all the peppers in half and scoop the seeds and ribs out. Then, wash your hands about 100 times before touching ANYTHING, unless you like getting burned.
After the pumpkin is ready, mix it with the cream cheese. I didn't add any other kinds of seasonings to this because I figured the bacon and peppers would help me out. I was right.
Blob some pumpkin cream cheese into the peppers, then wrap with some bacon. I cut my bacon into pieces, because the peppers really weren't that big. If I did this again, I would definitely secure with toothpicks, because they kind of fell apart. Bake at 375 until the bacon is at your desired level of done - they could also be grilled, if you're into that.
These would be a great party snack, or a nice addition to your tailgate. They're a little bit labor intensive, but not too bad, and SO tasty that it is definitely worthwhile.
Look at what my friends made!!