Add the rice and 2 cups chicken stock to a stockpot. Bring to boil, then reduce to a simmer. Cover and cook for 30 minutes, or until rice is tender and stock is absorbed. Add more stock or water if necessary during cooking.
Pour rice onto sheet pan and allow to cool. Cook, crumble and drain sausage. Allow to cool.
Cut the pumpkin about 1/3 of the way from the top and remove the cap. Scrape out any seeds and strings. Lightly season the inside of the pumpkin, then fill with stuffing. Sprinkle approximately 1 teaspoon of chopped pecans over the top of stuffing. Place in smoker over indirect heat at 275 degrees for 1 ½ – 2 hours, or until pumpkins are tender.
In the last few minutes of cooking, you can sprinkle the stuffing with cheese, bacon, or chopped pecans, if desired.