Pampoentert, the classic South African pumpkin tart, is one of those recipes that proves just how far a few humble ingredients can go. Found in many Afrikaans kitchens and often associated with “ouma se kombuis,” this baked pumpkin tart dish is simple, practical, and full of character. Made with mashed pumpkin or butternut, eggs, sugar, cream, and enriched here with deeply flavoured browned butter (which I’m an absolute sucker for!), it strikes a balance between comforting familiarity and just enough richness to feel special.
The process is uncomplicated and forgiving—perfect for both experienced bakers and anyone looking for a reliable, no-fuss recipe. The smooth pumpkin tart mixture is combined with a handful of pantry staples like flour, baking powder, and salt, then baked until set and golden. A final sprinkle of cinnamon sugar creates a lightly crisp topping that contrasts beautifully with the soft, custard-like interior.
South Africans have a long-standing love affair with pumpkin in all its forms, from savoury sides to sweet treats like pampoenpoffertjies (pumpkin fritters/puffs). Pampoentert fits neatly into this tradition, offering something that sits comfortably between a side dish and a dessert. It’s not unusual to find it on the table at a braai, where it happily accompanies grilled meats while doubling as a sweet ending to the meal.
Whether served warm or at room temperature, this pumpkin tart recipe is the kind that feels both nostalgic and entirely relevant—easy to make, easy to share, and always well received.
Ingredients
Pumpkin Tart
- 500 grams raw pumpkin or butternut steamed
- 3 large eggs
- 4 tbsp salted butter browned
- 150 ml heavy cream or milk
- ⅓ cup light brown sugar or white/brown sugar
- ⅔ cup cake flour or all purpose flour
- 1 tbsp baking powder
- ¼ tsp salt
Cinnamon-Sugar Sprinkle
- 1 tbsp light brown sugar or white sugar
- ¼ tsp ground cinnamon or more
Instructions
- Place the cubed pumpkin into a steamer basket or a rice cooker with about an inch of water in the bottom. Steam the pumpkin until it is soft and breaks apart when pierced with a fork. Note: steaming the pumpkin helps reduce any access water from the overall recipe. Boiling the pumpkin will do the opposite
- Meanwhile, brown the salted butter by melting the butter in a small saucepan on a medium heat until the milk solids start to brown. Once golden in colour, transfer to a heatproof bowl and set aside. Note: the milk solids brown very quickly so be mindful.
- Preheat the oven to 180℃/356℉. Line a 18cm/20cm radius baking dish with cooking spray or some butter and set aside.
- In a large bowl, mash the steamed pumpkin using a masher or fork. Add eggs, browned butter, sugar and cream. Mix until well combined.
- Add the flour, baking powder and salt to a small bowl. Mix and add to the wet ingredients. Mix again until well combined. Pour the mixture into your baking dish. Bake for 40-45 minutes or until dark golden brown on top.
- Remove from the oven and allow to set while you prepare the cinnamon-sugar mixture. Mix sugar and ground cinnalom together and sprinkle over the tart. Serve immediately and enjoy!
Love love
love you!:P