Pumpkin pie is an American tradition and every year during the fall or autumn sites like Pinterest is flooded with recipes for this pie! No Thanksgiving table will be complete without the traditional pumpkin pie!

Pumpkin pie in South  Africa however is not so well-known and I think it is because we like the traditional sweet pumpkin that is cooked with sugar and cinnamon and loads of butter. Anton Goosen sing  a song about ” pampoene op die dak “ and I remember fondly the little farm stall outside Robertson that has become a tourist attraction with all the pumpkins on the roof.

One of Steve Hofmeyer’s biggest hits, is called Pampoen, so in the South African culture, pumpkins even inspire song writers! We do like pumpkin a lot, pumpkin fritters are such a treat for my children and pasta with biltong and butternut seems like such an odd combination, but trust me, it is delicious!

Butternut is by far my favorite  of the squash family, but a close second is the muscat pumpkin! There is something so magical about pumpkins, I think it all started with Cinderella being transported in a pumpkin coach or maybe it is the Halloween images of smiling pumpkins that are engraved in my mind! Maybe it is the versatility of pumpkins that fascinates me, the possibilities are literally endless, check for yourself.

Now, I am sure you will think I am crazy for posting pumpkin recipes when Spring is at our doorstep! The truth is, I am still cold most of the time. I think it is a sure sign that I am growing old way too fast….. in my earlier days, I could easily go with only one thin long sleeve top even on the coldest winter days, but not anymore! I am still dressed in several layers and my mouth still craves warm, comforting meals!

Which brings me to the question! Is pumpkin pie a delicious sweet dessert or a side dish, because the recipe I’m sharing with you today, reminds me of the old South African favorite “Crustless  Milktart”. So here in my house I would say it goes down well as a side dish as well as a dessert! Let me know how you enjoy your pumpkin pie!

Pumpkin Pie

serves 6

Ingredients

750 ml cooked pumpkin – if it is too watery, squeeze out all the water

125 ml sugar

100 g butter

3 eggs

125 ml flour

3 ml salt

10 ml baking powder

250 ml milk or cream

cinnamon sugar for serving

Method

Preheat oven to 180 C.

Cream butter and sugar with your cake mixer. Add the eggs and whisk well. Sieve the flour, salt and baking powder and then mix it in with the egg mixture. Add the milk and mix thoroughly.  The batter is very runny! Add the cooked pumpkin and pour into a prepared Pyrex or oven casserole dish!

Sprinkle with cinnamon sugar and bake for 1 hour at 180 C.