THIS recipe for pumpkin, butternut and cinnamon pie by Christine Capendale from her cookery book Everyday Delicious, Inspired by the West Coast, serves six.
She writes that it tastes like a pumpkin fritter, but is lighter and less oily.
INGREDIENTS:
250ml cake flour
5ml salt
10ml baking powder
120ml sugar
500ml cooked, mashed pumpkin
250ml cooked, mashed butternut
250ml fresh cream or milk
2 eggs, beaten
50ml melted butter
fresh sage leaves (optional)
cinnamon sugar to serve
METHOD:
Preheat the oven to 180°C.
Mix the flour, salt, baking powder and sugar together. Place the pumpkin and butternut in a separate bowl and add the cream, eggs and melted butter. Add the dry ingredients to the pumpkin mixture and mix well.
Pour the mixture into a greased oven-proof dish. Top with some sage leaves and bake for about 30 minutes. Sprinkle generously with cinnamon sugar just before serving.