Stuffed Holiday Mini Pumpkins

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 1 (17 ounce) can yams, packed in water (about 1 1/2 cups when mashed)
• 1 egg, separated
• 1/4 teaspoon salt
• 1/8 teaspoon cinnamon
• 1 tablespoon butter, melted
• 4 tiny pumpkins
• 2 tablespoons melted butter
• 1/4 cup packed light brown sugar
• 2 -4 tablespoons pecans, chopped

Recipe

• 1 preheat oven to 350°.
• 2 drain yams and mash or puree in a food processor with egg yolk, salt, cinnamon, and melted butter; beat egg until stiff and fold into yam puree.
• 3 cut top 3/4" of pumpkins off and set aside; scoop pulp from pumpkin; spoon yam filling into pumpkins and set aside.
• 4 topping: mix topping ingredients together and sprinkle on top of filling in each pumpkin; partially spear each pumpkin with a toothpick near the top edge; push reserved pumpkin top onto the remaining portion of exposed toothpick until top sits firmly attached to pumpkin, like a tipped hat.
• 5 bake pumpkins on a baking sheet until fork can pierce pumpkin shell in an inconspiuous place, 30-60 minutes depending on size of pumpkin.