Ingredients
| 500g orange kūmara, peeled | |
| 150ml whole milk | |
| 150ml cream | |
| ½ teaspoon salt | |
| ½ cup brown sugar | |
| 1 tablespoon golden syrup | |
| 4 eggs | |
| 1 teaspoon cinnamon | |
| 1 teaspoon ground ginger | |
| ½ teaspoon ground nutmeg | |
| 1 x sweet crust pastry shell, blind baked for 20 minutes (see recipe) | |
| 2 small seedless oranges | |
| 1 cup sugar | |
| a few sprigs of thyme |
A New Zealand version of the classic pumpkin pie. I like to use a combination of kumara: orange for its brilliant colour and purple for its more robust flavour. I prefer to steam the kumara rather than boil as it gets less waterlogged.
For the sweet crust pastry shell, click here.
Instructions
| 1. | Steam the kūmara over boiling water for about 15 minutes or until tender. |
| 2. | Cool then place in a food processor with the milk and blend to a smooth purée. |
| 3. | Add the cream, salt, brown sugar, golden syrup, eggs, cinnamon, ginger and nutmeg and pulse to combine well. |
| 4. | Pour into the pastry shell. |
| 5. | Bake for 30-35 minutes until only slightly wobbly in the centre. |
| 6. | Cool for at least 20 minutes before topping with candied orange slices and serving, or cool and refrigerate until ready to serve, bringing to room temperature crust. |
| 7. | For the candied orange slices, bring a saucepan of water to the boil. |
| 8. | Use a sharp knife to slice the oranges into very thin slices. |
| 9. | Add to the boiling water and boil for one minute. Drain and refresh with cold water. |
| 10. | Place the sugar in a saucepan with one cup of water and bring to the boil to dissolve the sugar. Reduce to a low simmer. |
| 11. | Add the citrus slices and simmer for 30 minutes. |
| 12. | Cool, then add the thyme. Store in the syrup. |
Recipes & food styling Fiona Smith / Photography Aaron McLean Styling Fiona Lascelles
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