Traditional South African Pumpkin pie (pampoentert)

Introduce

Chef :

Dominique Solomon

Traditional South African Pumpkin pie (pampoentert)

This recipe is from renowned South African chef Bertus Basson's cookbook 'homegrown'. This recipe belongs to his cousin Mia, who according to him bakes and cooks amazing traditional South African fare.

Ingredient

125 g

melted butter

150 g

sugar

free-range eggs

60 g

flour

1 tablespoon

baking powder

1 cup

milk

420 g

cooked/roasted butternut

Pinch

cinnamon for dusting

1 teaspoon

caster sugar for dusting

drizzle of honey/maple syrup

Cooking instructions

* Step 1

Preheat oven to 180 degrees C.

* Step 2

Cream the butter and sugar together. While beating, add the eggs one at a time, beating after adding each egg.

* Step 3

Sift together the flour and baking powder then add it to the mixture. Mix until everything is combined. Gradually add the milk, whisking continually to ensure a smooth batter.

* Step 4

For the butternut, chop into small cubes to roast quickly, dust with a little cinnamon and if you like maybe some honey or maple syrup. Roast in the oven for 25 minutes until soft but not mushy. Add the cooked butternut to the batter mixture and stir to combine well.

* Step 5

Pour into an oven proof dish and lightly dust with a little cinnamon and the caster sugar. Bake for 20 minutes or until firm and golden. Serve with custard/ice cream or eat as is.

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