How to Make Crustless Butternut Pumpkin Pie | Easy, Creamy & Delicious | South African Recipe!

Here’s a lovely, simple recipe for pumpkin pie — but with a twist: I use roasted butternut instead of pumpkin! This pie is creamy, comforting, and perfect for cozy days. I mention using half a cup of sugar in the video, but honestly, don’t be shy — use the full cup for the best sweetness.

🥧 Ingredients:
125g butter
1 cup sugar (trust me, the full cup is better!)
1/2 cup flour
3 jumbo eggs
1 cup milk (mixed with the eggs)
2 cups cooked pumpkin or butternut (roasted and mashed)
1 tbsp baking powder

🥄 Method:
1. Cream the butter and sugar until nice and fluffy.
2. Add the eggs and milk mixture, then throw in the rest — flour, baking powder, and cooked pumpkin.
3. Pour your batter into a baking dish. It might look runny or even a little curdled — don’t worry, that’s normal.
4. Bake at 180°C for 1 hour.

Five minutes before it’s done, sprinkle some cinnamon on top for that extra cozy touch.

❄️ Storage tip:
This pie freezes beautifully! Just defrost, then warm it up in the oven at 120°C for 10–15 minutes before serving.

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