Preheat your oven to 375°F (190°C).

Cut the tops off the mini pumpkins and scoop out the seeds. Season the insides with salt and pepper.

Rinse the wild rice under cool water. In a medium saucepan, combine the rice and vegetable broth and bring it to a boil. Reduce the heat, cover, and let it simmer for about 45 minutes, or until the liquid is absorbed.

Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until fragrant and translucent.

Add the Brussels sprouts and cook until they start to brown, about 5 minutes.

Stir the cooked wild rice into the skillet with the Brussels sprouts, pecans, cranberries, and thyme. Season to taste.

Stuff each mini pumpkin with the wild rice mixture, packing it in tightly.

Place the stuffed pumpkins in a baking dish, add a splash of water, cover with foil, and bake for 25-30 minutes until the pumpkins are tender.

Serve each stuffed pumpkin warm and enjoy your festive feast!