Pumpkin Pie

Prep 30 Cook 60 Serves 6


  • 1kg pumpkin, peeled and cubed
  • 10ml Robertsons Cinnamon
  • 10ml Robertsons Sage
  • 45ml water
  • 15ml margarine
  • 125ml margarine
  • 150ml white sugar
  • 1 egg, lightly beaten
  • 160ml milk
  • 160ml cake flour
  • 5ml baking powder
  • salt to taste
  • Syrup:
  • 30ml margarine
  • 125ml honey


  1. Preheat oven to 180°C .
  2. Place pumpkin into an oven-proof dish and sprinkle with water, Robertsons Cinnamon and Robertsons Sage.
  3. Dot with margarine and cover with tin foil.
  4. Bake for about 45 minutes or until the pumpkin is soft.
  5. In a small saucepan melt the margarine and stir in the white sugar until the sugar is slightly dissolved.
  6. Stir in the beaten egg and milk to this mixture and then add the dry ingredients.
  7. Mix well and pour over the cooked pumpkin in the dish.
  8. Bake for about 30 minutes until golden brown.
  9. Heat the margarine and honey together in a small sauce pan and allow to simmer for two minutes.
  10. Pour the syrup over the pie and serve hot.