Sweet pumpkin bake with tahini cream

Pumpkin is a verstaile vegetable which can be used in both sweet and savoury dishes. Pascal Holland uses pumpkin and tahini, which are usually used in savoury dishes, for a most unlikely (but delicious) dessert. 


  • 500g pumpkin 
  • 30g butter 
  • 10 Digestive biscuits 
  • ¾ tbsp cinnamon 
  • ¾ tbsp vanilla extract 
  • Pinch nutmeg 
  • 4-5 tbsp sugar 
  • 80g pecans 
  • 4-5 tbsp caster sugar 
  • 1 tbsp tahini 
  • 1 tbsp fresh cream 
  • 4 tbsp mascarpone
  • 1 tbsp honey


  1. Pre-heat the oven to 180°C.
  2. Place the biscuits into food processor and process until they are fine breadcrumbs. Melt butter in a microwave, then pour into processor and blend.
  3. Peel and roughly chop pumpkin into small pieces, then steam until soft.
  4. Line baking tray with greaseproof paper. Drizzle a little water on pecans and lightly coat with caster sugar, place in oven for a few minutes. Watch carefully as they can burn quite easily.
  5. Line baking tray with greaseproof paper. Grease the insides of the moulds and place on tray. 
  6. Press biscuit mixture into the ring mould to a thickness of 0.5cm. Chill for half an hour.
  7. Once pumpkin is cooked, mash and place into non-stick frying pan with a little butter over a low heat. Cook until most of the liquid has evaporated and consistency thickens. Place pumpkin mixture into a bowl, add sugar, nutmeg, cinnamon and vanilla. 
  8. Take the moulds out of the fridge and fill with pumpkin mixture, making sure not to over fill. 
  9. Cook in pre-heated oven for around 35 mins. 
  10. Meanwhile loosen tahini with some fresh cream and honey until smooth and gently fold into mascarpone and set aside.
  11. Once the pumpkin bake is cooked, allow to cool slightly. 
  12. Gently remove ring and use a spatula to lift onto serving plate.   
  13. Serve warm topped with a tablespoon of tahini cream and pecans. 

This recipe first appeared on Gourmet Today, March, 2016.

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