Pumpkin, butternut and cinnamon pie
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.
250ml cake flour
10ml baking powder
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
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.