Traditional South African Pumpkin Pie (Pampoentert)

Name: Traditional South African Pumpkin Pie (Pampoentert)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8
Cuisine: African
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)

Recipe GLPRb6566e17434a19

African

Dessert

65 min

260 cal

Servings: 8

Oven

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4.25

Butternut squash is readily available year-round at Harris Teeter, Food Lion, Publix, Walmart, ALDI, and Kroger across Charlotte, so no special stops required. At roughly $1.50 to $2.00 per squash and using pantry staples (butter, flour, eggs, honey), the cost per serving lands around $1.50 to $1.75, making it budget-friendly for a dessert. The stated 65 minutes is honest for a baked pie including roast time, though first-time bakers should know that butternut squash roasting and pureeing takes the bulk of that window. This is a crowd-pleasing, make-ahead dessert that reheats well and suits Southern palates familiar with custard-style pies, but it demands oven space during busy dinnertime and does require some handling time that feels less like weeknight casual than weekend project.