Preheat the oven to 400 degrees F.

Place the whole pumpkin on a baking sheet. Place in oven and bake for 25 minutes..

Remove from oven and let cool completely.

In the meantime whisk together the yogurt, paprika, salt, and sugar. Place in the mixture in the refrigerator.

In a separate bowl whisk together the pumpkin seeds and breadcrumbs. Spread the mixture out on a shallow plate.

Beat the eggs together with a fork and pour out onto another shallow plate.

Slice the stem off of the pumpkin and slice it in half.

Use a spoon to scoop out the seeds. Reserve them if you would like to roast them later.

Peel the skin off of the pumpkin halves, then slice each half into pieces.

Heat the butter in a skillet.

Place a layer of paper towels by the stove.

Dredge the pumpkin pieces in the flour. Coat with the egg, then in the breadcrumb/pumpkin seed mixture.

Place in the pan and fry on both sides until the crust is golden and crispy.

Transfer to the paper towels to drain.

When all the pieces have been fried, transfer to a serving platter. Remove the prepared paprika yogurt from the refrigerator and serve together.