Pumpkin, pecan and caramel round
Pumpkin, pecan and caramel round
Preparation time:
Cooking time:
6-8 serves


  • 300g butternut pumpkin,
  • peeled, seeded, chopped
  • 2 cups self-raising flour
  • 80g butter, chopped
  • 1 egg, lightly beaten
  • ½ cup milk
  • Extra flour, for kneading
  • Extra 60g butter, softened
  • ¹⁄³ cup brown sugar
  • ½ cup chopped pecans
  • Caramel glaze
  • 50g butter
  • ½ cup brown sugar
  • 1¼ cups pure icing
  • sugar, sifted
  • 1 Tbsp milk
  1. Method
  2. Notes

  1. Preheat oven to 220°C. Line a 22cm round cake tin with baking paper. Cook pumpkin in boiling water until tender. Drain, mash and allow to cool.
  2. Sift flour into a large mixing bowl, add butter and rub in using your fingertips. Make a well in the centre, add pumpkin, egg and milk, and stir to
  3. form a soft dough. Turn out onto a lightly floured surface and knead until no longer sticky. Roll out to form a 20 x 30cm rectangle.
  4. Spread dough with extra butter, and sprinkle with brown sugar and pecans. Roll up firmly to form a log and cut into 3cm-thick pinwheels. Put pinwheels close together in prepared tin. Bake for 20-25 minutes or until golden. Remove from oven and allow to cool in tin for 10 minutes, then transfer to a wire rack to cool.
  5. To make caramel glaze, put butter and sugar in a small pan over a medium heat and stir until melted. Remove from heat, stand for 5 minutes, add icing sugar and milk and stir to combine. Pour glaze over top of round and stand for 10-15 minutes for glaze to firm.

Healthy habit -
Butternut pumpkin is a good source of vitamin C, magnesium, potassium and fibre. It’s also an excellent source of vitamin A.

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