Preheat your oven to 400°F (200°C).

Rinse the mini pumpkins under cold water and cut off the tops to create lids, scooping out seeds.

In a medium skillet, heat olive oil and sauté diced onion and minced garlic for 3-5 minutes until translucent.

In a bowl, combine ground beef, pumpkin puree, sautéed onion and garlic, pumpkin pie spice, salt, and pepper. Mix well.

Stuff each pumpkin with the meat mixture and brush the tops with olive oil.

Place filled pumpkins in a greased baking dish, cover with foil, and bake for 30-35 minutes until tender.

Serve warm, either in their dishes or on plates.