Hi, I am Marie. Today, we’re going to make traditional south african pumpkin pie (pampoentert) recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Traditional South African Pumpkin pie (pampoentert) Recipe
Traditional South African Pumpkin pie (pampoentert) is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Traditional South African Pumpkin pie (pampoentert) is something which I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook traditional south african pumpkin pie (pampoentert) using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Traditional South African Pumpkin pie (pampoentert):
- Take 125 g melted butter
- Take 150 g sugar
- Prepare 4 free-range eggs
- Get 60 g flour
- Take 1 tablespoon baking powder
- Make ready 1 cup milk
- Take 420 g cooked/roasted butternut
- Get Pinch cinnamon for dusting
- Take 1 teaspoon caster sugar for dusting
- Get 1 drizzle of honey/maple syrup
Steps to make Traditional South African Pumpkin pie (pampoentert):
- Preheat oven to 180 degrees C.
- Cream the butter and sugar together. While beating, add the eggs one at a time, beating after adding each egg.
- 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.
- 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.
- 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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