Preheat oven to 180 °C hot air. Line a baking tray with baking paper (or use a baking dish).
Quarter the pumpkin (if using one large pumpkin) or cut in half (if using 2 smaller pumpkins), depending on size. Scrape out the seeds with a tablespoon.
Coarsely dice the goat camembert. Wash and quarter figs. Mix both with honey and rosemary.
Fill the mixture into the pumpkin parts.
Place in the oven for about 45 minutes, until the pumpkin is soft. If the filling gets too dark, cover the pumpkins with aluminum foil.
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