Coffee & Chocolate Pumpkin Pie

To make the crust:
Mix half a cup butter and ¼ cup sugar until creamy and light. Add 1 large egg and mix. Add one cup flour, 2 sachets Enrista, ¼ cup cocoa and pinch of salt and mix until pastry comes together. Cover with clingwrap, place in fridge for an hour. Roll out and press into bottom of pie tin.

To make the filling:
Steep 2 sachets Enrista in 350ml Ideal Milk for at least half an hour – then strain. Steam pumpkin and then mash.


  1. Preheat oven 220’C.
  2. Whisk together 3 eggs, the strained milk, 2 cups mashed pumpkin, ¾ cups brown sugar, ½ teaspoon each of cinnamon , ginger and nutmeg, pinch of salt and tablespoon cocoa.
  3. Pour mix into pastry crust and bake 10 min. Turn oven down to 180’C and bake for another 45min to an hour until filling has set and centre is firm to the touch. Leave pumpkin pie to cool and then place in fridge. Enjoy cold slices with whipped cream. (or eat warm if you just cannot resist!)

Thank you Celeste Brown for the recipe