Mash the pumpkin with a fork until smooth. Add the milk and mix until smooth and combined. Add the vanilla, nutmeg & salt and mix in well.

Cut 2 circles from the pastry, 1 slightly larger than the other. Cut a small circle (same size) from the centre of each.

Place the pumpkin mix on the smaller pastry circle, leaving a pastry edge on both sides (see photo).

Cover the pumpkin with the larger circle, and gently press the pastry middles together to seal the pumpkin in. Repeat with the outside until you have a doughnut shaped filled pastry.

Using the tines of a fork, gently press all the edges together to seal completely. Place on a lined baking tray and repeat until you have 4 doughnuts. If you wish, use two mini centre circles to make filled mini puffs.

Bake at Gas Mark 6, (400f / 200c) for 15 minutes (or cook in an air fryer at 200c for 6 minutes).

Whilst the pastries are cooking, chop the pecan halves and dry toast in a frying pan. Set aside.

As soon as the pastries are cooked, brush with maple syrup and sprinkle a section with the pecans.

Enjoy!