Recipe and styling by Jacques Erasmus
Photograph by Myburgh du Plessis
Pumpkin, white chocolate and almond crumble pie
Ingredients
FILLING
- 500ml (2 cups) pumpkin purée (or cooked butternut, mashed)
- 4 eggs
- 125g white chocolate, melted
- 1 tbsp cake flour
- ½ tsp vanilla extract
- pinch salt
CRUMBLE
- 120g cake flour
- 90g flaked almonds
- 190g butter, melted
- 3 tbsp white sugar
- pinch cinnamon
- pinch nutmeg, freshly grated
- pinch salt
- white chocolate shavings, to serve
- vanilla ice cream, to serve (optional)
Instructions
1
Preheat the oven to 180°C.
2
For the filling, combine the pumpkin purée and eggs in a bowl using a whisk. Mix in the melted chocolate then fold
3
in the flour, vanilla and salt. Once combined, spoon into a 20cm oven dish or into hollowed baby pumpkins.
4
For the crumble, combine all the ingredients in a bowl, and rub together with your fingers until well mixed.
5
Sprinkle the crumble over the filling and bake in the oven until golden and set, 35 – 40 minutes. Serve warm topped with white chocolate shavings and a side of vanilla ice cream.
Notes
When using hollowed pumpkins, reduce or increase the baking time, depending on the thickness of the pumpkins’ flesh.
