Prepare the Pumpkin:
Preheat your oven to 375°F (190°C).
Cut off the top of the pumpkin to create a lid. Remove the seeds and fibers from inside the pumpkin. Season the inside with salt and pepper, and brush the outside and inside with olive oil.
Place the pumpkin and its lid on a baking sheet. Bake until the flesh is just tender, about 45-60 minutes, depending on the size of the pumpkin.

Cook the Shrimp Filling:
While the pumpkin is baking, heat olive oil in a large skillet over medium heat. Add the onion, garlic, and bell pepper. Sauté until the onions are translucent.
Add the diced tomatoes and tomato paste, and cook for a few more minutes until the mixture starts to reduce.
Pour in the coconut milk and bring to a gentle simmer.
Add the shrimp and cook just until they turn pink. Be careful not to overcook the shrimp.
Stir in the cream cheese, making sure it's fully incorporated and the sauce is creamy.
Season with salt, pepper, and hot sauce or chili flakes to taste. Add the lime juice and cilantro. Remove from heat.

Assemble and Bake:
Check the pumpkin for doneness. The flesh should be tender enough to be scooped out easily but still hold its shape.
Fill the pumpkin with the shrimp mixture. Replace the lid of the pumpkin.
Return the pumpkin to the oven and bake for an additional 20-30 minutes, allowing the flavors to meld together.

Serve:
To serve, place the pumpkin on a large platter. Remove the lid and stir the contents gently to mix some of the soft pumpkin flesh with the shrimp filling.
Serve hot, scooping out portions of pumpkin flesh with the creamy shrimp.