Pumpkin, white chocolate and almond crumble pie

July 2, 2019 (Last Updated: June 12, 2019)
Pumpkin, white chocolate and almond crumble pie

Recipe and styling by Jacques Erasmus

Photograph by Myburgh du Plessis

Pumpkin, white chocolate and almond crumble pie

Serves: 4 – 6
Cooking Time: 1 hr



  • 500ml (2 cups) pumpkin purée (or cooked butternut, mashed)
  • 4 eggs
  • 125g white chocolate, melted
  • 1 tbsp cake flour
  • ½ tsp vanilla extract
  • pinch salt

  • 120g cake flour
  • 90g flaked almonds
  • 190g butter, melted
  • 3 tbsp white sugar
  • pinch cinnamon
  • pinch nutmeg, freshly grated
  • pinch salt
  • white chocolate shavings, to serve
  • vanilla ice cream, to serve (optional)



Preheat the oven to 180°C.


For the filling, combine the pumpkin purée and eggs in a bowl using a whisk. Mix in the melted chocolate then fold


in the flour, vanilla and salt. Once combined, spoon into a 20cm oven dish or into hollowed baby pumpkins.


For the crumble, combine all the ingredients in a bowl, and rub together with your fingers until well mixed.


Sprinkle the crumble over the filling and bake in the oven until golden and set, 35 – 40 minutes. Serve warm topped with white chocolate shavings and a side of vanilla ice cream.


When using hollowed pumpkins, reduce or increase the baking time, depending on the thickness of the pumpkins’ flesh.

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