Treat your tastebuds to this delectable pumpkin pie slice with cinnamon pecans. Yum!

Serves 15, Prep 30 mins, Cook 50 mins

1kg butternut pumpkin, peeled,

cut into 2cm pieces 500g packet Betty Crocker

Cinnamon Crumble muffin mix 125g unsalted butter, melted 1/ cup brown sugar, 3 firmly packed 2 eggs, lightly beaten 1/ cup milk

3 ¼ tsp ground nutmeg 600ml tub thickened cream,

whipped

CINNAMON PECANS

½ cup caster sugar ½ cup water 1 cup pecans 1 tsp ground cinnamon

1 Grease a 19cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 3cm above pan edges. 2 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.) 3 Place dry muffin mix and butter in a large bowl. Mix well. Press over base of pan. 4 Cook in a moderate oven (180C) for 15 minutes, or until lightly browned. Remove. Cool. 5 Blend pumpkin, sugar, eggs, milk and nutmeg in a large bowl with a stick blender until smooth. Pour over base. Spread evenly. 6 Cook in a moderate oven (180C) for about 50 minutes, or until firm to touch. Cool completely in pan. 7 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. 8 To serve, lift slice from pan. Spread with whipped cream. Top with nuts.

TIP You can replace muffin mix with plain buttercake mix, if you prefer. Slice can be made up to two days ahead. Decorate just before serving.