Boil, steam or microwave pumpkin until tender. Drain. Mash until completely smooth. Allow to cool. You will need 1 cup.

Preheat oven to 160C fan forced. Grease and line the base and sides of a 23cm x 14cm x 9cm loaf pan with baking paper, allowing paper to overhang sides.

Place butter and sugars in the small bowl of an electric mixer and beat until pale and creamy. Add eggs, one at a time and beat until just combined. Add pumpkin and beat until combined. Transfer to a large bowl.

Sift combined flour, soda, nutmeg and ginger over the top and stir in until combined and smooth. Pour into prepared pan. Smooth the top. Arrange pecans, touching, in rows across the top until completely covered.

Bake for 1 hour and 5 minutes or until a skewer comes out clean when inserted in the centre. Set aside to cool on a wire rack for 30 minutes before removing from pan. Drizzle with maple syrup.

Serve at room temperature with original Western Star Spreadable or NEW Cultured Gold Spreadable!