Pancake Topping: Pumpkin Pie, Cream Cheese Icing and Candied Pecans

Name: Pancake Topping: Pumpkin Pie, Cream Cheese Icing and Candied Pecans
Total time: 40 min
Cuisine: British
Ingredients: 300 g squash or pumpkin, peeled, seeded and cut into 2cm dice; 300 g squash or pumpkin, peeled, seeded and cut into 2cm dice; 1 tsp nutmeg; 1 tsp cinnamon; 1 tsp white pepper; olive oil; 100 g pecan nuts; 250 g cream cheese; 100 g icing sugar; 100 g icing sugar; 100 g icing sugar; 1 tsp vanilla extract; sea salt

Preparation info

Feeds
4

Difficulty
Easy
Ready in
40 min

Appears in

Cafe Cùil Cookbook

By Clare Coghill

Published 2025

About

Pancakes topped with pumpkin pie = comfort on a plate. It’s a favourite on our autumn menu and is particularly delicious when served with a hot Latte Òr.

Ingredients

300 g squash or pumpkin, peeled, seeded and cut into 2cm dice
200 g brown sugar

Europe
United Kingdom
Scotland
Brunch
Vegetarian
Gluten-free
Autumn

Method

Preheat the oven to 190°C/170°C fan.
Put the pumpkin pieces onto a baking tray, and scatter over the brown sugar, nutmeg, cinnamon, white pepper and a big pinch of salt. Drizzle with a glug of olive oil and a small splash of water, then