At a glance
You're making a stunning pumpkin bundt cake with homemade caramelized pecans and creamy caramel glaze—about two hours total with most of that time in the oven. The trickiest part is getting the caramel just right without burning it, plus you'll need to roast and blend fresh pumpkin purée before mixing up the batter. Once everything comes together, you'll have a gorgeous fall dessert that's worth the extra effort.
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Caramelized pecans
First, prepare the caramelized pecans. Pour the sugar into a stainless steel pot and let it caramelize. Don't turn the stove up to the highest heat, or the caramel will burn.
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Coat the nuts
Once the melted sugar starts to turn golden brown, take the pot off the heat and add the nuts. Stir well so the nuts get evenly coated in caramel. Let them cool, then chop with a knife — they don't need to be too fine.
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Pumpkin purée
Cut the pumpkin into pieces and arrange them on a baking tray. Bake in the oven at 180°C for about half an hour. As soon as it's done, blend it smooth with a hand blender.
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