South African Pumpkin Tart

I want to explain myself: this is a TART because a PIE usually has a “lid” or covering of pastry of a sort. Soooo, this dish might remind one of pumpkin pie, but strictly spoken it is a tart. What makes it even more unique is the fact that it is a South African Tart. It has an earthiness from the pumpkin that is utterly yum and the cinnamon that is sprinkled on the hot tart, gives that wonderful homely warmth that is truly South African and perfect for winter meals.

This is the easiest tart you will ever make and be warned; keep a copy of the recipe because you will be asked for it!

250ml flour

250ml sugar

5ml salt

750ml cooked, well-drained pumpkin

60ml butter, melted

250ml cream

3 eggs, lightly beaten

5ml ground cinnamon

Preheat your oven to 180℃.

Lightly spray or grease a 25cm ceramic pie dish.

Sift the flour and salt into a mixing bowl.

Add the sugar and pumpkin and give the mixture a stir.

Add the melted butter and cream to a wide mouthed jug and whisk together. Add the eggs and give the mixture another thorough whisk.

Pour the wet ingredients into the pumpkin mixture and mix together really well.

Pour the mixture into the pie dish and bake for 1 hour.

Remove from the oven and immediately sprinkle an even layer of cinnamon over the tart while it is hot.

In winter I like serving this pumpkin tart warm as a side dish to a meal but it is equally delicious in summer, when served at room temperature.