300g butternut pumpkin, chopped
2 C SR flour
80g butter, chopped
1 egg, beaten
½ C milk
flour for kneading
extra 60g butter, softened
1/3 C brown sugar
½ C chopped pecans

Glaze
50g butter
½ C brown sugar
1 ¼ C icing sugar, sifted
1 T milk

Preheat oven 220c.  Line 22cm round cake tin.  Cook pumpkin until tender, mash and allow to cool.  Sift flour, add butter and rub together.  Make a well in centre, add pumpkin, eggs, milk and stir to form dough.  Turn onto floured surface and knead until no longer sticky.  Roll out to form 20x30cm rectangle.  Spread dough with extra butter and sprinkle with brown sugar and pecans.  Roll up firmly to form log and cut into 3cm-thick pinwheels.  Put pinwheels close together in cake tin.  Bake 20-25 mins until golden.  Cool in tin 10 mins then cool on wire rack.  
To make glaze, put butter and sugar in small pan and stir until melted.  Remove from heat, stand 5 mins, add icing sugar and milk and stir to combine.  Pour glaze over top of round and stand 10-15 mins for glaze to firm.