Place the almonds in a frying pan over medium heat and cook 5 minutes, stirring constantly until lightly toasted.
Melt 15g butter in a frying pan over medium heat and saute the onion until tender.
In a bowl, mix the onion, eggs, mayonnaise, cream of mushroom soup and broccoli. Season with salt and pepper. Scoop 1/3 of the mixture into the pumpkin. Layer with 1/3 of the cheese and 1/3 stuffing and drizzle with 1/3 melted butter. Sprinkle with 1/3 toasted almonds. Repeat layers. Place pumpkin on a baking tray.
Bake pumpkin 1 hour or until filling is hot and bubbly. Cover pumpkin with foil if it begins to brown.
Sugar pumpkins look like the smaller versions of the large Halloween pumpkins. They are smaller, sweeter and have more flavour.