This pumpkin pie croissant cake will convert even the most adamant of pumpkin pie haters. I know because I used to be one.
The combination of warming spices, earthy pumpkin, rich custard, buttery croissants and sweet, crunchy toffee is hard to resist. This is a really easy recipe that’s perfect for celebrating one of Halloween’s best edible offerings.
The shops are full of huge orange pumpkins at the moment that are grown for size rather than flavour so choose a small one which will have a much richer depth of flavour.
For the pumpkin filling:
250g fresh pumpkin
60ml double cream
60g ground almonds
50g light brown muscovado sugar
1 cap vanilla extract
1 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch freshly grated nutmeg
You will also need:
1 x 500g pot fresh custard (use the higher quality shop bought versions with vanilla seeds and cream)
1/4 teaspoon freshly grated nutmeg
120g pecan halves
100g light brown soft sugar
1 teaspoon cinnamon
1 loose bottomed springform cake tin (approx 25cm x 9cm) plus oil for greasing