I have been trying my hand at this recipe the whole week. So I had pumpkin tart for dinner the whole week. No surprise that I didn’t even mind. It’s that delicious…
I had this recipe for pumpkin tart handed over from my very talented mother in law, and as I was paging through endless magazine cut outs (as old as the mountains) and hand written recipes and notes I decided that this one has to make it to the blog.
It consists of mashed pumpkin combined with egg, self raising flour and cream – sweetened with naturally good for you dates – and finished off with a spoon full of burnt butter and crispy sage.
The combination is incredibly satisfying and not very sweet – so if you are more of a sweet tooth you can add a little cinnamon and sugar as it comes out the oven.
This Pumpkin and Date pie can be served as a side with your normal roasts or braai. You can also serve it hot as it comes out the oven or cold if you so prefer. Either way, this pie is very tasty and a great addition to the dinner table. Have you ever tried a Pumpkin Tart before? Let me know what you think in the comments below! Happy Friday!
| Prep Time | 30 min |
| Cook Time | 50 min |
| Servings | servings |
- 100 gr dates chopped
- 1/2 cup butter
- 2 cups mashed pumpkin
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup self raising flour
- 1 cup fresh cream
- 4 tablespoons butter
- 5 sage leaves
- cinnamon sugar to dust
Ingredients
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- First off, in a small pot, combine the dates and butter over medium heat.
- The dates take a while to soften and you should have a sticky consistency after about 30 minutes.
- Allow it to break down into a mushy, sticky state. If you like, you can process the dates in a food processor to break it down more.
- Add the melted dates and butter to the cooked, mashed pumpkin and combine. Leave to cool.
- In a mixing bowl, combine the cooled pumpkin and date mash with the baking powder, salt, egg, flour and cream. Mix well.
- Pour into an oven safe pie dish and bake in the oven at 180 degrees Celsius for 40 – 50 minutes until firm to the touch.
- Meanwhile heat the next bit of butter in a saucepan until it bubbles and changes colour to golden brown.
- Add the sage leaves to the hot butter, allow the herbs to crisp up and drizzle over hot pie.
- Dust with cinnamon sugar if you like.
