Wash pumpkin; cut into 6 wedges. Remove loose fibres and seeds from the inside and discard or save seeds for toasting. Brush wedges with oil. Place onto an ungreased 15x10x1-in. baking sheet. Bake at 400° for 35-40 minutes or until tender.
Meanwhile, in a small saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 20-25 minutes or until liquid is absorbed and rice is tender. Stir in the pecans, apricots, raisins, salt, curry, cinnamon and, if desired, cardamom.
Set 4 pumpkin wedges aside for another use. Sprinkle cumin onto remaining wedges; top with rice mixture.