2 mini pumpkins, cut across the top, seeded and cleaned
2 Tbl. brown sugar
1 cup heavy cream
2 Tbl. powdered sugar
1/4 tsp. cinnamon
1 Tbl. butter
1/4 cup pecans, chopped
1/2 cup graham cracker crumbs
Rub the inside of each pumpkin with one Tbl. of brown sugar mixed with a pinch of cinnamon and a pinch of nutmeg.
Mix together the cream, egg, powdered sugar, cinnamon, and nutmeg and pour into pumpkins. Place the filled pumpkins or a cookie sheet and bake at 325 degrees for 50 min. Remove from oven.
Mix together the butter, pecans, and graham crackers and sprinkle on top of the souffle. Return the pumpkins to the oven and bake 10 more minutes.