CUT tops from the pumpkins, remove and discard seeds. Replace lids. Wrap with aluminum foil and place in a baking tray. Bake in preheated oven at 180ºC for about 30 to 40 minutes or until tender.
Heat margarine in wok. Add ingredients (A) and saute till fragrant. Stir in rice and seasoning; fry well.
Transfer rice to an electric rice-cooker pot. Add water and screwpine leaves. When rice is cooked, mix in raisins and almonds. Divide rice among pumpkins, cover with lids and wrap in foil. Bake in a moderate oven at 170ºC for 15 minutes or until hot.
Serve immediately, sprinkled with coriander leaves.