Preheat your oven to 375°F (190°C). Cut the top off the sugar pumpkin to create a lid and scoop out the seeds and pulp until clean.

Brush the inside of the hollowed pumpkin and its lid with olive oil and season with salt and pepper.

Cook the ground sausage in a skillet over medium-high heat until browned, about 6-8 minutes. Drain excess fat.

Add the chopped onion to the skillet and sauté for about 5 minutes, then stir in garlic and sage and cook for an additional minute until fragrant.

Remove from heat and mix in the cooked wild rice, cranberries, and pecans until well combined.

Pack the filling into the hollowed pumpkin, pressing down gently. Place the lid back on.

Transfer the stuffed pumpkin to a baking dish and bake for 60 to 90 minutes, or until the flesh is tender.

Let the pumpkin rest for 10 minutes after baking, then slice into wedges and serve warm.