SERVES 8 | EASY | 1 HOUR 30 MINUTES:
Things you’ll need:
750ml Cooked pumpkin, blended until smooth
200ml Fresh cream
250ml Cake flour
10ml Baking powder
300ml Brown sugar
2 Eggs, beaten
70ml Butter, melted
Cinnamon sugar, to sprinkle
Preheat your 11 Litre Capri convection oven to 180°C. Grease a 25cm diameter deep pie dish.
Combine all ingredients in a large bowl and transfer to the greased pie dish. Bake in the preheated Capri Convection Oven for 60 minutes until firm and brown on top.
Sprinkle with cinnamon sugar and serve warm.