Pumpkin, white chocolate and almond crumble pie

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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