I love pumpkin fritters. In Afrikaans we call it “pampoenkoekies”: those little round yellow pan-fried bundles of joy topped with cinnamon sugar. It just sounds much nicer in Afrikaans. It is one of those winter side dishes that makes us love cold weather and the comfort food that comes with it.
So if you love pampoenkoekies, you’ll also love their big brother, the mighty “pampoentert” (pumpkin tart). It is a baked side dish, made with cooked pumpkin. And I am telling you, this thing is so addictive you will even trick the most non-vegetable-eating child into eating seconds.
The other reason that I love “pampoentert”, is that it always feels like I am having dessert on the same plate as my main meal. How cool is that? On the other hand, it has a slightly savoury element to it that makes it a perfect accompaniment to any meaty main meal. We love to have it as a side dish at a braai. I suppose it is the South African answer to Yorkshire pudding?
I got the recipe from my brother-in-law, Gerhard Compion. He uses 1 full cup sugar, but I use only half. He also adds 115 g butter and a cup of milk, but I leave it out completely. This tart is very, very simple to whip up, and your friends will surely come back for more. All hail the “pampoentert”!
- 2 eggs
- 1 cup cream
- 1/2 cup sugar
- 1 teaspoon salt
- 1 cup flour
- 2 teaspoons baking powder
- 3 cups cooked pumpkin or butternut, finely mashed
- Pre-heat oven to 180 degrees Celsius and grease a heat proof dish, approximately 23 cm in diameter and 5-7 cm deep.
- In a food processor, mix eggs and cream well.
- Add sugar and salt and mix well.
- Add flour and baking powder and mix well.
- Lastly, add cooked pumpkin (warm or cooled, doesn’t matter) and process quickly untill mixed well.
- Pour into greased dish and bake at 180 degrees Celsius for 1 hour.
- Leave to set and cool slightly (15 minutes or so) before serving.