It’s starting to become quite nippy, personally I feel that to feel warm on the outside, there is no better way than heating up from the inside.  No, I don’t mean chilli, alcohol or any of those typical bodily internal heating methods.

OK, I admit if you have a warm fuzzy heart AND love AND Jesus, then of course you’ll feel warm 😉

But let’s just admit that COMFORT food is the way to go.  And the bonus?  Your kitchen will be perfumed with the divine scent of cinnamon and nutmeg.  So, todays’ COMFORT food recipe is the…..



  • 1,5 kg pumpkin or 2 reasonably large butternuts
  • 1 large sweet potato
  • olive oil, salt & pepper
  • 1 tub cream cheese
  • 1 tin condensed milk
  • 2 teaspoons cinnamon
  • 2 teaspoons nutmeg
  • 1 roll puff pastry, thawed
  • flour for dusting
  • 3 jumbo eggs, preferably free-range or organic


  1. Cut up the butternut/pumpkin and sweet potato into chunks.  Place them into an oven proof dish, drizzle with a tiny bit of olive oil and season with salt and pepper.  Roast in the oven at 180degC until they’re soft and roasted.  Using a spoon remove seeds and remove the skins of the butternut/pumpkin, but keep the skin on the sweet potato.
  2. While the pumpkin cools down, roll out the puff pastry on a floured surface and place into a spring form tin.
  3. Puree the butternut/pumpkin and sweet potato until no chunks are visible.  If you don’t have a blender, then mash it in a large bowl.
  4. Now add in the condensed milk, eggs, nutmeg, cinnamon and the cream cheese.  The cream cheese isn’t a that MUST in this recipe, but I find it adds creaminess, flavour and just gives it that comfort food texture.
  5. Mix it all together and add some more salt and a generous amount of black pepper for an extra kick.
  6. Bake in a preheated (180degC) oven for about an hour.  The pie should be set and the pastry golden brown.  Depending on your oven, check on it at 50 minutes and go from there.
  7. Remove it from the oven and allow it to just rest for about 15 minutes before serving.
Butternuts and sweet potato ready for mashing. (Remember to remove the seeds and skin first)
Adding the condensed milk
Add the nutmeg, cinnamon and season with salt and pepper
Time for baking



Serve the pumpkin pie with a peppered flavoured meat and a textured side salad.  You don’t want too many ‘mushy’ things on your plate.
This is a sweet pumpkin pie, but its purpose is to compliment a savoury dish.  However, you can serve it at a tea party as is.
For an extra added texture, add roasted or caramelized walnuts/pecans on the top.
This pie can be served warm and cold.  Either way its super delicious.
As mentioned before, the cream cheese isn’t a must, you should try it both ways and see which one you prefer.
Another thing to remember, is that you can stop at just roasting and enjoy some healthy starch.


Sandy Nouwens


4 thoughts on “PIE! PIE! PUMPKIN PIE! 🍠

    • SandyN

      Hi Lizna
      I must say, it is really great. If you’d like, you can use phyllo pastry too if you can find puff.

      I’ll be posting another recipe soon on brownies.

      Watch this space. Xoxo

  1. Lizna

    We have a recipe that’s consistency looks similar to this one and it’s without a crust and everyone loves it and I’m always looking for new ideas with pumpkin I’m sure I will try this before the end of the week, will share a photo on your fb wall once I’ve made it!

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