Sweet pumpkin custard with candied pumpkin seeds

Sweet pumpkin custard with candied pumpkin seeds

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  • 4 – 6
  • Easy
  • Fat conscious
  • Woolworths Gewürztraminer 2003 (Bergsig Estate)


  • 3 egg yolks
  • 2 whole free-range eggs
  • 1 regular-sized tin sweetened condensed milk
  • 1 cup cooled pumpkin purée
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • Little grated orange peel
  • 1 cup pumpkin seeds
  • 1/4 cup honey
  • 1/4 sugar
  • 2 tablespoons water

Cooking Instructions

Blend eggs and egg yolks with condensed milk, pumpkin purée, ground cinnamon, ginger and orange peel.
Pour into 4 – 6 baking dishes.
Bake at 160ºC in a bath of warm water for about 45 minutes or until set.
Serve warm or cold. Dust with cinnamon and garnish with candied pumpkin seeds.
Roast pumpkin seeds at 180ºC for about 10 minutes until golden.
Boil honey, sugar and water until a good caramel colour.
Add the roasted seeds and stir for a minute or two. Turn onto a sheet of non-stick paper and spread to flatten. Separate into pieces for garnishing.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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