Brendan and Leigh Thorncroft , Author at Woolworths TASTE

Yoghurt recipes

Pumpkin pie

30 minutes

Pumpkin pie

Serves 8

Difficulty Easy

Prep Time 40 minutes

Cooking Time 30 minutes

Ingredients

1 kg pumpkin or butternut, peeled and cubed
1 cup cream
6 free-range eggs
100 g cake flour, sifted
50 g brown sugar
1 T fine salt
½ t ground cinnamon

Method

1. Roast the pumpkin or butternut at 180°C for 20 minutes, or until soft. Allow to cool slightly. Place the roasted pumpkin in a blender and blend until smooth. Add the cream, then blend again.

2. In a bowl, combine the pumpkin purée, eggs, flour, sugar, salt and cinnamon. Whisk until combined. Take care not to overwork the flour as this will result in a “tough” batter. Transfer the mixture to a 30 cm baking dish. Bake at 180°C for 30 minutes, or until golden brown and a knife comes out clean.

3. This can be enjoyed as is or with a topping of feta cheese, toasted pumpkin seeds and buttery sultanas.

Find more pie recipes here

Extracted with permission from Sunday Lunching at The Table by Brendan and Leigh Thorncroft.

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Pumpkin pie

Pumpkin pie

Ingredients

Method