- To cook the pumpkin you can roast the chopped flesh in the oven at 180C for around 40 minutes until tender, then leave to cool (note measurements are for mashed).
- You can also bake a whole pumpkin in a slow cooker, just cut in half or into pieces to fit into the slow cooker and bake for 5-6 hours on high, then scrape the tender flesh off the skin.
- You could also use tinned pumpkin or switch pumpkin for butternut squash.
Place all ingredients apart from the pecan nuts into a blender or food processor and blitz until smooth.
Transfer to two small glasses and place in the fridge for at least an hour to chill and firm.
Roughly chop your pecan nuts and scatter on top of the pudding. Add a small drizzle of maple syrup and serve.
*Recipe and photo by Wholeheartedly Healthy wholeheartedlyhealthy.com