Pumpkin pie
8
Easy
40 minutes
30 minutes
This pumpkin pie “batter” is versatile and can be baked in any ovenproof dish, which makes it easy to customise for any occasion. For an extra touch of excitement and interesting presentation, we often bake our pumpkin pies in hollowed pumpkins.
Ingredients
Method
- 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
Ingredients
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.
Extracted with permission from Sunday Lunching at The Table by Brendan and Leigh Thorncroft.
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