Warm pumpkin blondies
Not sure what to do with leftover pumpkin after you’ve finished your Halloween carving? Try this tasty spin on brownies, made with sweet white chocolate and pecan nuts. Substitute the pumpkin for squash, if you’d prefer.
- 275g pumpkin flesh, cubed
- 175g butter, softened, plus extra for greasing
- 2cm ginger, peeled and grated
- 1 tsp vanilla extract
- 200g light brown sugar
- 1 large egg
- 225g plain flour
- 125g white chocolate, roughly chopped
- 100g pecans, roughly chopped
- Vanilla ice cream
- White chocolate, finely chopped
- Pecans, finely chopped
1. Place the pumpkin in a saucepan and cover with boiling water from the kettle. Boil for 15 - 20 minutes until tender. Drain, return to the pan and mash, then set aside and allow to cool.
2. Preheat the oven to 180°C/160°C fan/gas mark 5. Grease and line a 20cm x 20cm square shallow cake tin.
3. In a large bowl, whisk together the butter, ginger, vanilla and sugar until creamy. Add the egg and beat well. Stir through the mashed pumpkin or squash. Sift over the flour and fold into the mixture using a wooden spoon. Fold in the white chocolate and pecans. Spoon the mixture into the prepared tin and smooth the surface.
4. Bake for 35 - 40 minutes, until an inserted cocktail stick comes out clean. Cool in the tin for 10 minutes, then remove and cool on a wire rack for a further 15 minutes.
5. If using for dessert, cut into 9 squares and decorate with the finely chopped white chocolate and pecans. Serve warm with vanilla ice cream.