Pumpkin Malva Pudding Pie

Does malva pudding “need” a pie crust? This traditional South African dessert is superb in its traditional form; a spongy cake made almost pudding-like after being thoroughly doused with a sweetened cream and melted butter mixture. But in pie form, I discovered that the slightly salted crust provides a welcome contrast to the highly sweetened filling. I take this pie in an autumnal direction, using pumpkin butter, pumpkin pie spice and ginger, in lieu of the traditional apricot jam found in most Malva Puddings.

Pumpkin Malva Pudding Pie

Prep Time 20 minutes
Cook Time 50 minutes
Does malva pudding "need" a pie crust? This traditional South African dessert is superb in its traditional form; a spongy cake made almost pudding-like after being thoroughly doused with a sweetened cream and melted butter mixture. But in pie form, I discovered that the slightly salted crust provides a welcome contrast to the highly sweetened filling. I take this pie in an autumnal direction, using pumpkin butter, pumpkin pie spice and ginger, in lieu of the traditional apricot jam found in most Malva Puddings.
5 from 1 vote
Servings 1 9-inch pie

Ingredients
 

For the filling:

  • 1 cup plus 2 ½ tablespoons (140 grams) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • cup (133) grams sugar
  • cup (66 grams) dark brown sugar
  • 2 large eggs, at room temperature
  • ¼ cup plus 2 tablespoons (114 grams) pumpkin butter (see note)
  • 1 teaspoon grated fresh ginger
  • 1 ½ tablespoons butter, melted
  • 1 teaspoon apple cider vinegar
  • 1 cup whole milk, at room temperature

For the glaze:

  • ½ cup heavy cream
  • ½ cup (100 grams) sugar
  • 5 ½ tablespoons unsalted butter
  • 2 ½ tablespoons water
  • 1 teaspoon bourbon, optional

1 pie crust, store-bought or your favorite homemade pie crust

  • see notes for the recipe I use

Vanilla ice cream for serving

    Instructions
     

    • Preheat your oven to 375 F. Line a 9-inch, deep pie plate with your crust and place a piece of parchment or foil on top. (Don’t prick the bottom – you don’t want holes in it) Fill the parchment or foiled lined pie with dried rice, beans, or pie weights and bake for 15 minutes. Remove from the oven and remove the parchment and weights, then return to the oven to finish baking, another 10-12 minutes. Remove to a cooling rack.
    • Whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice and salt in a medium bowl. Set aside.
    • Beat the sugar and eggs together in a stand mixer using the paddle attachment for 3 minutes. Add the pumpkin, melted butter and vinegar and mix to combine, scraping the sides of the bowl to make sure it is completely incorporated. Add half of the flour and mix, then the milk. Scrape the bowl again and mix, then add the remaining flour and beat until just combined.
    • Pour into the pie crust, place on a baking sheet, and place in your oven. Bake for 30-35 minutes, watching to make sure the crust does not over brown. If it is getting dark, cover it with foil until the filling is completely set, not giggly at all. Remove and cool on a rack.
    • IF MAKING AHEAD, the pie can be left at room temperature for 6-8 hours. Longer than that, refrigerate.
    • To make the glaze, place the cream, sugar, butter and water (and bourbon if using) in a small saucepan and warm over low heat until the butter is melted. Bring just to a simmer, whisk so that it is combined, then remove from the heat. This can be made ahead and refrigerated if you like.
    • When ready to serve, preheat your oven to 250 F. If the glaze has cooled, rewarm in the microwave or stovetop, then pour about ⅓ of it over the pie (it can help to poke small holes with a toothpick in the top of the pie, but then you will have that look, which is less attractive). You want to wait until it absorbs, then pour the remaining amounts over the pie in stages. Once all of the liquid is absorbed, you can leave the pie on the counter for up to another 2 hours, or if you are ready, place it in the oven to warm for 8-10 minutes.
    • Serve warm with ice cream.

    Notes

     

    • Pumpkin butter is more readily available around Thanksgiving in large grocery stores and specialty food shops, however if you cannot find it, you can make your own. Place 1 can pumpkin puree in a medium saucepan along with ¼ cup plus 2 tablespoons (75 grams) sugar, ½ cup apple cider or juice, ½ teaspoon cinnamon, ¼ teaspoon ground ginger, and a pinch each of nutmeg, cloves, and salt. Simmer, partially covered to avoid splatters, for 20-30 minutes over low heat until thick, stirring occasionally. Store leftovers in a jar in the fridge for 2 weeks.
    • I like this recipe from Smitten Kitchen for the pie crust. Half the recipe, as you will only need enough for one pie.
    Tried this recipe?Let us know how it was!
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