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Prepare wild rice blend according to package directions. Transfer to bowl and allow to cool.
Heat 2 Tbs. oil in skillet over medium heat. Add onion, celery, 4 cloves garlic, ½ of sage and thyme; sauté 5 minutes.
Remove sausage from casings and crumble.
Wipe mushrooms clean with a damp papertowel and chop.
Add sausage and mushrooms to pan with onions and sauté another 5 minutes or so until all liquid has evaporated.
Stir mushroom mixture into rice mixture.
Toast pecans in a dry pan for several minutes until aromatic.
Fold in pecans. Taste and season with salt and pepper, if desired.
Preheat oven to 350°F. Line rimmed baking sheet with foil. Cut top from pumpkin, and scoop out seeds and pulp. Reserve seeds for roasting if desired.
Combine remaining oil, garlic, sage, and thyme in bowl. Brush oil mixture over inside of pumpkin.
Fill pumpkin with rice mixture, cover with top, and bake 1 ½ to 2 hours, or until pumpkin is tender when side is pierced with knife tip.
Uncover, and bake 10 to 20 minutes more.