How to make an American pumpkin pie in South Africa; a super easy recipe.
Isn’t pie just the most nostalgic? And, if that doesn’t do it for you, isn’t pie just the most delicious? And, if that still doesn’t do it for you, isn’t this specific butternut pumpkin pie recipe just the easiest most creamy not too sweet delicious dream making bundle of joy?
Pie has been something I’ve always been able to take down in strong forces. Aggressively throwing in sweet ingredients, adding a dash of sugar here, a bit of flour there, and some spices every which way. It’s just so simple to make a good home cooked sweet pie, that nothing can really stop a pie maker on a mission (mission means you have butter and fruit, and if you don’t, I think you better just reconsider how you live your life).
A simple recipe for butternut pie, because in South Africa butternut is about a million times more fantastic than pumpkin and a million times more fantastic than American butternut. I can’t tell you what they do to it to make it the perfect filling for pies, roasts, and soups, but the magical lands of Africa have given a glorious gift to the eaters of its most southern country.
And so, a South African Thanksgiving could only be complete with a rich, luscious, South African, butternut pumpkin pie.
Cooking time: Prep – 30 minutes Baking – 45 minutes
- 4 eggs
- 3 cups butternut puree (already made)
- 1 regular sized can condensed milk
- 1/2 tablespoon cinnamon
- 1 teaspoon nutmeg
- pinch of salt
- 1 already made pastry crust
- 4 table spoons flour
- Preheat oven to 180˚C/375˚F
- Cook pastry crust for about 10 minutes or until slightly brown and let cool.
- To make puree boil 2 peeled and chopped medium sized butternut with 1/4 cup of water making sure the water doesn’t run dry, add more water if necessary, sprinkle 4 tablespoons of sugar into the mix, puree and let cool.
- Add 3 cups puree to a mixing bowl.
- Add 4 eggs, condensed milk, cinnamon, nutmeg, flour, and a pinch of salt, mix well.
- Pour mix into the already made crust.
- Bake for about 30 minutes and check. Add another 15 minutes or until the pie is just set (barely wobbling in the middle). Check with a toothpick, if nothing is on the toothpick when you bring it back up, it should be fine.
- Let cool for 1 hour or up to 1 day.
- Serve with whipped cream or ice cream.
- Refrigerate if you plan on keeping it for up to 1 week.
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