Preheat your oven to 350 degrees Fahrenheit (175°C).

Wash your pumpkin and use a serrated knife to cut the top of the pumpkin off.

Carefully cut a lid from the top of the pumpkin and scoop out the seeds and stringy flesh.

Season the inside of the pumpkin with a pinch of salt and pepper.

Cook the wild rice according to the package instructions. You can use a rice cooker, as you mentioned, and add the diced carrots and celery to the cooker so they cook along with the rice. This adds flavor and texture to the filling.

While the rice and vegetables are cooking, shred the rotisserie chicken into bite-sized pieces. Adjust the amount of chicken to your liking; 1 cup is a good starting point.

Once the rice, carrots, and celery are done, mix them together with the shredded rotisserie chicken in a large mixing bowl.

Add the can of cream of celery soup and mix well. Season the filling to taste with salt and pepper.

Carefully fill the cleaned pumpkin with the chicken, rice, and vegetable mixture. Place the pumpkin lid back on top.

Place the stuffed pumpkin on a baking sheet to catch any drips.

Bake at 350°F (175°C) for approximately one hour. The cooking time may vary depending on the size of your pumpkin, so it's essential to check for doneness.

Once the pumpkin is done, remove it from the oven and let it cool slightly before serving.

When serving, stir the ingredients, scoop a little of the cooked pumpkin flesh with each spoonful of the rice mixture. This combination of flavors and textures is what makes this dish so delightful.