Preheat your oven to 400°F (200°C).

Rinse the mini pumpkins under cool water, pat dry, cut off the tops, and scoop out the seeds and pulp.

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

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

Grease a baking dish with olive oil. Place hollowed mini pumpkins upright, fill with the mixture, and brush tops with olive oil, sprinkle with salt and pepper.

Roast the stuffed mini pumpkins for 30-35 minutes until tender. They are done when easily pierced with a fork.

Remove from the oven and let cool slightly before serving. Optionally, top with original pumpkin lids for presentation.