Serves 8
65 min
Traditional South African Pumpkin Pie (Pampoentert)
Recipe GLPRb6566e17434a19
A beloved South African custard-style pumpkin pie with a tender, cake-like crumb and roasted butternut squash folded throughout. Melted butter and eggs create a rich batter that bakes into a golden, slightly caramelized top dusted with cinnamon and sugar. Serve warm with custard or vanilla ice cream for an authentic treat.
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Ingredients
125 g Melted butter
150 g Granulated sugar
4 Free-range eggs
60 g All-purpose flour
1 tablespoon Baking powder
1 cup Whole milk
420 g Roasted butternut squash, cubed
pinch (for dusting) Ground cinnamon
1 teaspoon Caster sugar (for dusting)
drizzle Honey or maple syrup (optional)
Directions
Preheat your oven to 180°C (350°F).
In a large mixing bowl, beat together the melted butter and granulated sugar until well combined. Add the eggs one at a time, beating thoroughly after each addition to fully incorporate.
Sift the flour and baking powder together to remove any lumps. Fold the sifted dry ingredients into the egg mixture until just combined. Slowly pour in the milk while whisking gently to create a smooth, lump-free batter.
Cut the butternut squash into small cubes. Arrange in a roasting pan, optionally drizzle with honey or maple syrup, and dust lightly with cinnamon. Roast for approximately 25 minutes until the squash is tender but still holds its shape. Once cooled slightly, fold the roasted butternut cubes gently into the batter to distribute evenly throughout.
Pour the batter into a greased ovenproof baking dish. Dust the top lightly with the caster sugar and a pinch of cinnamon. Bake for 20 to 25 minutes until the top is golden brown and a skewer inserted into the center comes out clean.
Remove from the oven and allow to cool briefly before serving. Enjoy warm with a dollop of custard or vanilla ice cream, or simply as is.
