In a nonreactive bowl, mix the sausage, egg, breadcrumbs, sage and parsley and season with salt and pepper to create the stuffing. Divide the stuffing evenly between the eight hollowed-out pumpkins. Place the stuffed pumpkins on a sheet pan along with the tops. Place in preheated oven and bake until the stuffing is firm and the pumpkins are easily pierced with a sharp paring knife, about 45 minutes. Keep warm until serving.