Stuffed Holiday Mini Pumpkins

• 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
• Topping
• 2 tablespoons melted butter
• 1/4 cup packed light brown sugar
• 2 -4 tablespoons pecans, chopped

1. Preheat oven to 350u0b0.
2. Drain yams and mash or puree in a food processor with egg yolk, salt, cinnamon, and melted butter; beat egg white 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.

yams, egg, salt, cinnamon, butter, pumpkins, topping, butter, brown sugar

Taken from www.food.com/recipe/stuffed-holiday-mini-pumpkins-74461 (may not work)