Halloween pumpkin recipes

Pumpkin and pecan pie recipe

Cut 650g peeled and deseeded pumpkin (or butternut squash) into small cubes. Cook the pumpkin or squash for 12-15 minutes in a pan of boiling water, until tender. Drain and set aside to cool completely. Preheat the oven to gas 4, 180°C, fan 160°C.
Grease a 20cm loose-bottomed tart tin, line with a 375g pack ready-rolled light shortcrust pastry and trim. Line with nonstick baking paper and fill with baking beans. Bake for 15 minutes, then remove the paper and beans. Bake for a further 10 minutes.
Blitz the cooled pumpkin in a food processor, until smooth. Add 50ml maple syrup, 1 teaspoon ground mixed spice, 170g reduced-fat evaporated milk and 3 large beaten eggs, and blitz again. Pour the mix into the tart case, making sure a small gap is left at the top of the pastry. You may not need all the filling. Bake the pie for 40 minutes, or until the filling is just firm.
In a bowl, mix 40ml maple syrup with 100g pecans. Stir to coat. Arrange on the top of the pie, then drizzle over 10ml maple syrup. Return to the oven for 20-25 minutes, until the pecans are toasted. Leave to cool in the tin, then chill for 2 hours. Remove from the tin and dust with icing sugar, if you like.
Tip: short on time? Microwave 2 x 350g packs of diced butternut squash cubes (in place of pumpkin) to pack instructions, then continue with the recipe.