It is sooooo cold! The Kalahari is covered with frost like a white woolen blanket. Animal herds huddle together under barren Camel thorn trees, trying to get away from the freezing south winds. The African sun struggles to bring some warmth to the savannah landscape, throwing short shadows across the red sand dunes. Dried leaves dance around the house as a gentle hush covers the land. It is quiet as we light the log fires and gather around the kitchen table. Happy and content our family cherishes these moments.
I know my American friends are all longing for colorful Autumn (or Fall) days, cooler weather and pumpkin recipes! Browsing the internet, I am met with everything pumpkin: pumpkin bread, pumpkin muffins, pumpkin pie, pumpkin latte, pumpkin soup, pumpkin waffles and pumpkin french toast. Yes, in the northern hemisphere, fall is everything pumpkin!
They who sing through the summer must dance in the winter.”Italian Proverb
In our culture, we do not eat pumpkin as a sweet but as a savory dish.
Which brings me to the question! Is pumpkin pie a delicious sweet dessert or a side dish, because the recipe I’m sharing with you today is a versatile sweet and spicy baked pumpkin pie recipe. It is a perfect side to match grilled meats and I especially love it with barbecued venison or lamb. So here in my Kalahari kitchen, I would say it goes down well as a side dish at any dinner of buffet table (and you can eat the leftovers as a dessert when served with whipped cream.) No one needs to know!
So enjoy our Namibian version of pumpkin pie. Fall is on it’s way… and spring in the Kalahari.
Kalahari Pumpkin Pie
4 cups cooked pumpkin
1/2 cup white sugar
2 teaspoons baking powder
1 cup of cream
1 cup of cake flour
1 cup of cream
cinnamon sugar to sprinkle over the top
1. Preheat the oven to350F/180C
2. Use a hand blender and blend pumpkin till smooth
3. Beat the eggs and sugar together until light and fluffy. Add the cake flour and baking powder.
4. Add all the ingredients together and beat until everything is mixed well and batter is smooth
5. Spoon into an ovenproof dish and sprinkle cinnamon sugar over the pumpkin mixture.
6. Bake for about 1 hour until golden brown on top. Sprinkle with more cinnamon sugar.