Vegan pumpkin pecan risotto

2 pie-type pumpkins, tops sliced off (and reserved) and insides cleaned
2 T earth balance
1/2 red onion, minced
10 crimini mushrooms, stems removed and caps quartered
1 c pecan halves
4 leaves sage, toasted or fried
2 c arborio rice
3/4 c dry white wine
4 c hot broth

Get those pumpkins ready if they aren't already, and start baking them on a baking sheet (lids on) at 350F while you prepare the filling. Saute red onion in earth balance, then add mushrooms and pecans and cook for a few minutes. Crumble sage leaves over the pan and stir in. Stir in the rice and saute for a few minutes, then stir in wine and cook until it's absorbed/evaporated. Divide the filling between the pumpkins, pour enough broth to cover the filling (a bit less than 2 c) into each, and stick them in the oven (lids off). Bake for a long time (1.5-2 hr), checking on the moisture content periodically and adding more broth as needed. Good as is, but would be better with more pepper and maybe some cinnamon or allspice.