If using a pie pumpkin, cut it in half and scoop out the seeds. Bake the two halves face-down at 375° for 45 minutes, or until very soft.
Scoop out the cooked pumpkin from the skin and place in a blender or food processor and blend until smooth.
Add pumpkin to a large saucepan with the rest of the ingredients and cook over medium, stirring constantly and scraping the bottom of the pot to prevent sticking. When it just starts to bubble, turn it off.
Stir in rice dumplings and serve with sesame seeds and chopped pecans.