Pumpkin Pie

Ingredients (Serves 6-8)

  • 4 cups cooked pumpkin, equivalent to ½ medium “Kent” pumpkin or 1 medium butternut pumpkin
  • ½ cup milk powder
  • 2 eggs
  • ½ cup brown sugar, loosely packed
  • 2 teaspoons cinnamon
  • Allspice, mixed spices and/ or nutmeg to taste (optional)
  • 1 teaspoon vanilla essence
  • 2 tablespoons cornflour
  • ½ cup oats
  • 3 tablespoons margarine or olive oil
  • 1/4 cup nuts- almonds, cashews o any other variety, except peanuts, as they can be too strongly flavoured for this recipe.
  • 6 plain sweet biscuits (arrowroot, milk coffee or similar biscuits which can be stale for this recipe)


  1. Peel pumpkin and remove seeds. Steam the pumpkin until very soft. Allow to cool enough to handle. (This prevents it curdling the egg)
  2. In a small food processor, blend oats, nuts, margarine and biscuits to a crumb consistency. Mixture will be crumbly but press it firmly across the bottom of a greased pie or slice dish. Bake at 180 degrees for 15 mins or until it begins to look brown. Set aside to cool.
  3. Blend the cooked pumpkin with the eggs, cornflour, sugar, milk powder, vanilla. Add spices to taste.
  4. Pour pumpkin mix in to the pie dish and bake at 180 degrees for approximately 1 hour or until cooked through. Cool at least 1 hour before serving, can be served warm but is best served cold after refrigeration.


  • You can use shortcrust pastry on special occasions but this recipe does a good job for far less hassle and less unhealthy fats.