In a large pot, bring the water to a boil and add the wild rice. Cover and cook over low heat for 35-45 minutes or until the water is evaporated.
Slice the tops off the mini pumpkins and scoop out the seeds and some flesh. Place the pumpkins and their tops on a baking tray lined with baking paper, scooped side down and rub each one with a little olive oil, salt and pepper. Roast for 15-20 minutes or until the pumpkins are just tender.
Heat a large pan over medium heat and add a drizzle of olive oil. Add the brussel sprouts and season with salt and pepper. Continue to cook for another 8-10 minutes, until tender. Stir in the thyme, pecans and cider and cook for another 5 minutes. Remove from the heat and add the wild rice. Stir in the cranberries, and Violife Block Original, cut in 0.5cm cubes.
Arrange the pumpkins in a large baking dish and stuff each pumpkin with the wild rice mixture, closing with their lids.
Place in the oven and bake for 20 minutes or until the pumpkins are soft and the wild rice has heated through.