Preheat oven to 350 degrees. Place pumpkins on a baking sheet and bake until their tops turn brown, about 15-25 minutes, depending on size of pumpkins. Set aside and let cool. Slice the tops off the pumpkins, and scoop out their centers. While the pumpkins cook, mix wild rice with chicken broth in a medium saucepan. Put the lid on the pot, and bring the mixture to a boil. Turn the heat to low, and cook until the rice is tender, about 45 minutes. Remove the pot from heat, and let it stand, covered, for 10 minutes. Fluff the rice with a fork. Stuff the hollowed pumpkins with wild rice.