Preheat oven to 350.
Line a baking sheet with parchment paper; set aside.
Using a knife, cut the top cap off the pumpkin.
Clean out the seeds and strings inside the pumpkin.
Season the inside with salt and fresh ground pepper and transfer the pumpkin to the previously prepared baking sheet.
In a separate bowl, combine the bread, cheese, garlic, bacon and thyme; toss to combine.
Stuff the cheese mixture inside the prepared pumpkin.
In a mixing bowl, whisk together the heavy cream and nutmeg; whisk until well combined.
Season with a little bit of salt and pepper, and stir.
Pour the heavy cream mixture over the stuffing.
Cover the pumpkin with the cap that you previously cut off and bake for 90 minutes.
Remove the cap off and continue to cook for 20 to 30 minutes, or until pumpkin is tender and the mixture inside the pumpkin is bubbling.
Carefully remove pumpkin from oven and let stand for 20 minutes.
Cut and Serve.