1 kg butternut pumpkin, peeled cut into 2 cm slices
500 g packet cinnamon crumble muffin mix
125 g unsalted butter, melted
⅓ cup brown sugar, firmly packed
2 eggs, lightly beaten
⅓ cup milk
¼ tsp ground nutmeg
600 ml tub thickened cream, whipped
½ cup caster sugar
½ cup water
1 cup pecans
1 tsp ground cinnamon
- Grease a 19cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
- Place pumpkin in a shallow Pyrex glass dish with 1 tblsp water. Cover with plastic wrap. Microwave on High for about 8 to 10 minutes, or until tender. Drain. Coarsely mash with a potato masher. Cool. (You will need 2 cups mashed pumpkin.)
- Place dry muffin mix and butter in a large bowl. Mix well. Press over base of pan.
- Cook in a moderate oven (180C) for 15 minutes, or until lightly browned. Remove. Cool.
- Blend pumpkin, sugar, eggs, milk and nutmeg in a large bowl with a stick blender until smooth. Pour over base. Spread evenly.
- Cook in a moderate oven (180C) for about 50 minutes, or until firm to touch. Cool completely in pan.
- To make cinnamon pecans, stir sugar and water in a large saucepan over a low heat until sugar is dissolved. Bring to boil. Boil for 5 minutes. Add nuts and cinnamon. Cook, stirring, until syrup crystallises. Transfer to an oven tray lined with baking paper. Cool. Place nuts on a chopping board. Roughly chop.
- To serve, lift slice from pan. Spread with whipped cream. Top with nuts.