For the Doughnuts:

1. Sieve together the self-raising flour, cinnamon, castor sugar and salt.
2. In another bowl combine the pumpkin, eggs and First Choice Custard.
3. Add the dry ingredients to the custard mixture and mix well to make the batter.
4. Heat the oil to ±160°C and drop teaspoons full of batter into the hot oil.
5. Cook for about 3 minutes until golden brown and cooked. Remove from the oil onto a paper towel to drain excess oil.

For the Pecan and Cinnamon Caramel:

1. Heat the pecans in a non-stick pan on medium heat until lightly toasted. Remove from the pan and keep aside.
2. Add the First Choice Honey and sugar into the frying pan and stir with a wooden spoon.
3. Heat until it starts to bubble and all the sugar has dissolved.
4. Tip the pecan nuts back into the pan and stir to coat with the caramel.
5. Tip the pecans onto baking paper and cool completely.
6. Crush with a rolling pin or in a food processor (not too fine).

To Serve:

1. Combine the castor sugar and cinnamon and mix with the crushed pecan and cinnamon caramel.
2. Place the pumpkin doughnuts in serving bowls and sprinkle generously with the cinnamon and pecan nut mixture.
3. Drizzle with First Choice Custard.