While the dough is resting, slice the pumpkin in half, and remove the seeds with a small spoon. Place the pumpkin halves in a small baking pan and drizzle with olive oil, seasoning with kosher salt and black pepper. Bake for 30 minutes, or until the flesh of the pumpkin is easily pierced with a fork. Let the pumpkin sit for a few minutes to cool. When the pumpkin has cooled enough to handle, remove the flesh of the pumpkin with a spoon and combine with the ricotta.