Yield: 6 Servings. Preheat oven to 350 deg F. Cut the top off the pumpkin and remove strings and seeds. Reserve seeds for another use. Prick the cavity with a fork and rub with 1 teaspoon salt and the mustard. Heat fat in a large skillet, add meat and onion and saute over medium-high heat until browned. Off the heat, stir in wild rice, eggs, remaining salt, sage and pepper. Stuff pumpkin with the meat mixture. Place 1/2" water in the bottom of a shallow baking pan. Put pumpkin in the pan and bake for 1 1/2 hours, or until tender. Add more water to the pan as necessary to avoid sticking. To serve, cut pumpkin into wedges, giving each person pumpkin and stuffing.