Our version of a Thanksgiving pumpkin pie uses the good old kumara. This is a must-try dessert. It is beautifully spiced and the filling has a velvety texture that melts in your mouth.
Ingredients
| 500 g | Sweet shortcrust pastry, ready-made (Main) |
| 5 | Orange kumara, large (Main) |
| ¼ tsp | Ground nutmeg |
| ¼ tsp | Ground ginger |
| ¼ tsp | Ground cinnamon |
| 1 tsp | Vanilla extract |
| ¼ cup | Maple syrup |
| ¼ cup | Brown sugar |
| ½ cup | Caster sugar |
| 3 | Eggs, large, beaten |
| 200 ml | Cream |
| 1 to dust | Icing sugar |
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Directions
- Preheat oven to 200C. roll out the pastry so it is not too thin, but not too thick. line a 22cm tart tin with the pastry and blind bake for 20 minutes. Set aside.
- Peel and cut kumara into quarters and lay them on a baking tray. Sprinkle with nutmeg, ginger and cinnamon and drizzle with maple syrup and add a small amount of water to the bottom of the tray. Cover with two layers of tinfoil and bake for 45 minutes until soft.
- Remove the kumara from the oven and allow to cool. Measure about 600g of cooked kumara and whizz it in a food processor until smooth. Put this mix in a bowl and stir in sugar, eggs, vanilla and cream.
- Preheat the oven to 175C. Fill the cooled tart case with the mix and bake for 45 minutes. Remove the tart from the oven and dust with icing sugar. Served hot or cold with whipped cream.
