Pumpkin, pecan and caramel round

300g butternut pumpkin, peeled, seeded, chopped
2 cups SR flour
80g butter, chopped
1 egg, lightly beaten
1/2 cup milk
extra flour for kneading
extra 60g butter, softened
1/2 cup brown sugar
1/2 cup chopped pecans

Caramel glaze:
50g butter
1/2 cup brown sugar
1 1/4 cups pure icing sugar, sifted
1 tbsp milk

1. Preheat oven to 220C. Line a 22cm round cake tin with baking paper. Cook pumpkin in boiling water until tender. Drain, mash and allow to cool.
2. Sift flour into a large mixing bowl, add butter and rub in using your fingertips. Make a well in the centre, add pumpkin, egg and milk, and stir to form a soft dough. Turn onto a lightly floured surface and knead until no longer sticky. Roll out to form a 20x30cm rectangle.
3. Spread dough with extra butter, and sprinkle with brown sugar and pecans. Roll up firmly to form a log and cut into 3cm thick pinwheels. Put pinwheels close together in prepared tin. Bake for 20-25 mins or until golden. Remove from oven and allow to cool in tin for 10 mins, then transfer to a wire rack to cool.
4. To make glaze, put butter and sugar in a small pan over a medium heat and stir until melted. Remove from heat, stand for 5 mins, add icing sugar and milk and stir to combine. Pour glaze over top of round and stand for 10-15 mins for glaze to firm.