Preheat oven to 350°F. Rub sweet potatoes all over with oil. Place on parchment paper-lined baking sheet. Sprinkle sweet potatoes evenly with 1 teaspoon of the pumpkin pie spice. Bake 55 minutes or until tender. Cool sweet potatoes slightly.
Make a lengthwise slit along top of each sweet potato with small knife. Squeeze ends of each sweet potato towards the middle to push the flesh out of the top. Use a spoon to scoop the flesh, leaving enough in the skin to keep the shells intact. Mix sweet potato flesh, 3/4 cup of the yogurt, butter, brown sugar, remaining 1 teaspoon pumpkin pie spice and salt in medium bowl until well blended. Spoon mixture into sweet potato shells, mounding slightly. Gently press sides of sweet potatoes together.
Bake 10 to 15 minutes or until browned and heated through. Meanwhile, mix remaining 3/4 cup yogurt and orange extract. Serve sweet potatoes with dollop of yogurt mixture and a sprinkle of additional pumpkin pie spice.
Preheat oven to 350°F. Mix flour, paprika, 1 tablespoon of the pumpkin pie spice, sea salt and red pepper in shallow dish. Coat chicken evenly on both sides in flour mixture.
Heat oil in nonstick 5-quart saucepan or Dutch oven on medium-high heat. Add chicken; cook 3 minutes per side or until golden brown. Remove chicken. Drain excess fat from pan. Add red onion; cook and stir 2 minutes or until lightly browned. Stir in tomatoes, coconut milk, mango and remaining 1 teaspoon pumpkin spice. Bring to boil. Return chicken to pan. Cover.
Bake 20 to 25 minutes or until chicken is cooked through. Serve with cooked rice, if desired.
Meanwhile, mix milk, pumpkin, Parmesan cheese, flour, pumpkin pie spice, chipotle chili pepper and salt in medium bowl until well blended. Set aside. Cook bacon in large skillet on medium-high heat until slightly crisp. Remove bacon. Drain on paper towels. Set aside.
Remove all but 2 tablespoons bacon drippings from skillet. Add onion; cook and stir 3 minutes or softened. Stir in pumpkin mixture. Reduce heat to low; simmer 10 minutes or until thickened, stirring occasionally.
Place pasta in serving bowl. Add pumpkin sauce; toss to coat well. Top with crisp bacon.