Ingredients:
Pecan Crust:
1 cup pecans
1⁄3 cup sugar
11⁄2 cups flour
6 ounces butter
Pinch salt
2 egg yolks
3 tablespoons cream
1 12-ounce can dulce de leche (available in Hispanic food markets)
8 ounces toasted pecans
Pumpkin Filling:
1 pound canned pumpkin
2 large eggs
3⁄4 cup sugar
Pinch salt
1 teaspoon cinnamon
1 teaspoon ginger
1⁄2 teaspoon cloves
12 ounces evaporated milk

Directions:
Pulse the pecans and sugar in a food processor until fine. Add flour, butter, and salt and continue to pulse until butter is in small pieces. Mix in egg yolks and cream. Flatten the dough by hand and refrigerate for an hour. Roll and place in a greased pie pan. The dough is crumbly, so it may need patching—just press scraps into the broken areas. Refrigerate another hour. Line crust with parchment and fill with pie weights. Bake 20 minutes at 350 degrees. Take out parchment and pie weights and bake 5 to 10 minutes. Let cool to room temperature before filling. Pour one can dulce de leche into bottom of crust. Sprinkle toasted pecans over dulce de leche.

Whisk ingredients as you add them to a large bowl in order. Pour into the crust. Bake 40 to 50 minutes at 350 degrees. Let cool to room temperature before serving.

Ingredients:
1 x 220g pkt frozen Pampas Sweet Flan Case
1 x 395g can sweetened condensed milk
60g (1/3 cup, lightly packed) brown sugar
2 eggs
1 tsp vanilla extract
100g pecans, coarsely chopped

Directions:
1. Preheat oven to 170°C. Place the flan case on a baking tray.
2. Whisk together the condensed milk, sugar, eggs and vanilla in a bowl.
3. Sprinkle the pecans over the pastry case. Pour in the egg mixture. Bake for 30-35 minutes, covering with foil if necessary to prevent over browning, or until filling is set and golden. Set aside for 10 minutes or until firm. Serve warm or at room temperature.