Stuffed Holiday Mini Pumpkins - cooking recipe

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

Preparation

Preheat oven to 350\u00b0.
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.
Cut top 3/4\" of pumpkins off and set aside; scoop pulp from pumpkin; spoon yam filling into pumpkins and set aside.
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.
Bake pumpkins on a baking sheet until fork can pierce pumpkin shell in an inconspiuous place, 30-60 minutes depending on size of pumpkin.