About this recipe:A rich pumpkin custard base is topped with sponge cake mix, melted butter and pecans before being baked to perfection. Serve for afternoon tea or dessert. You can also use this recipe to make cupcakes and muffins, simply adjust the baking time accordingly.
Preheat oven to 180 C / Gas 4. Lightly grease a 23x33cm baking dish.
In a medium bowl, mix together the pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, cloves and ginger. Transfer to the baking dish. Sprinkle the sponge cake over the pumpkin mixture. Drizzle with melted butter. Top with pecans.