Prick each mini pumpkin with a fork underneath and cook them on a plate in the microwave for 4-5 minutes. If you don't have a microwave, roast them in the oven for about 10 minutes at 200?C/400?F (180?C fan/gas 6).

Set the pumpkins aside to cool. Meanwhile, in a pan, saut? the mushrooms and garlic in a little olive oil (and bacon, if using) for a couple of minutes on medium heat until cooked.

Slice off the cooled mini pumpkin tops and scoop out the seeds, keeping the tender flesh. This leaves a hollow cavity to fill.

Take the mushroom mixture off the heat and add all the other ingredients (cr?me fra?che, walnuts, and half the cheese), then stuff the mixture into each mini pumpkin cavity.

Place each stuffed pumpkin in a baking dish, keeping the tops aside for decoration only. Top with the rest of the grated cheese and place under the grill for 5-10 minutes or until golden brown and toasted.