Ingredients:

1/2 large or 1 small pumpkin
olive oil

Directions:

Cut the pumpkin into eight large wedges then remove the seeds and fibres.

Place in a roasting tin cut side up and drizzle over about 3 tbsp oil.

Season well then roast in a preheated oven (200C/400F/Gas Mark 6) for 4550 minutes or until the flesh is soft.

You can peel the pumpkin before roasting if you like but the skin helps to keep the flesh intact. Wipe the skin well with a damp cloth before cutting.

Serves 8

Ingredients:

1/2 cup chopped pecans
2 tablespoons butter or margarine, softened
1 (3 ounce) package cream cheese, softened
2 large eggs
1 - 9 inch graham cracker crust
1/4 cup packed brown sugar
1 (8 ounce) package cream cheese, softened
1/3 cup packed brown sugar
3/4 cup Pumkin Butter

Directions:

Combine pecans and 1/4 cup brown sugar; cut in butter or margarine with a pastry blender until mixture is crumbly. Set aside.

Beat cream cheese at high speed of an electric mixer until smooth. Add 1/3 cup brown sugar; beat well. Add eggs one at a time, beating well after each addition. Stir in Pumpkin Butter . Pour mixture into crust. Bake at 350 degrees F (175 degrees C) for 40 minutes.

Sprinkle pecan mixture over pie. Bake for 5 additional minutes, or until butter or margarine and sugar melt. Cool on a wire rack. Cover, and chill for at least 4 hours.