Place pumpkins whole into a baking pan, cover with foil and bake in a 325°F oven for 45 minutes or until the pumpkins are soft. Use a sharp knife to remove the tops of the pumpkins, discard the seeds and season the inside of the pumpkins with salt and pepper.

Heat the butter in a sauté pan and cook the onion over medium heat until soft. In a bowl, combine the smoked chicken, jarlesberg cheese, cooked onion and chives. Mix well and then season with salt, pepper and chili sauce to taste.

Fill the pumpkins with the smoked chicken mixture and pour one ounce of heavy cream into each pumpkin. Place the tops back onto each pumpkin, cover with aluminum foil and roast the pumpkins in 350°F oven for 15 to 20 minutes.

To serve, place one ounce of lemon butter sauce on each of the six warm plates and place a pumpkin on each plate. Top each pumpkin with chopped pistachios.