Loading...Ingredients
Units Scale
- 1 cup sugar (can be reduced to 1/2 cup depending on your sweet tooth)
- 150g melted butter or 120ml oil (using butter makes this recipe fluffier)
- 3 eggs
- 5ml salt
- 1 cup of self-raising flour
- 3 cups grated pumpkin or butternut
Instructions
- First, mix the sugar and butter together, then add the eggs and salt.
- Then sift the flour and add the grated pumpkin to the egg mixture.
- Using a wooden spoon, mix until well combined. Then pour the mixture into a greased 2 x 6 x 10.1-inch glass dish. Using the back of the spoon, smooth out the top layer to make it even.
- Bake at 350°F uncovered for 45 minutes or until a wooden skewer comes out clean. Do not over-brown; finally, sprinkle with cinnamon sugar. It can be served warm or cool.
Notes
Leftover pumpkin pie can be stored in an airtight container in the fridge for 3–4 days or in the freezer for up to 2 months. To reheat from frozen, let it thaw first, then pop it in the oven on medium heat for a few minutes.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Method: Oven bake