Recipes
Kumara Pie with Gingernut Crust
110 mins
110 mins
Serves 9
Serves 9
"A Kiwi take on a traditional American autumnal dessert. This kumara pie is smooth and velvety with warming spices and a sweet kick of ginger with a biscuity base. I used an orange/golden kumara but any variety will work just as well. I prefer a deep pie with plenty of filling to crust, but a thinner one is fine too." Anna Valentine.
Our thanks to Anna Valentine for sharing this recipe! Click here for more delicious recipes.
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Ingredients
Crust
- 1 Cup wholemeal flour or 3/4 cup sorghum flour
- 1/4 Cup cornflour
- 180g butter, plant-based or dairy, cubed and chilled
- 2 Tbs coconut sugar or brown sugar
- 1 Tbs golden syrup or malted brown rice syrup 1 egg (or 1 Tbs ground flaxseed mixed with 2 Tbs water)
- 1 Tbs ground ginger
- 1/4 Cup roughly chopped crystalised ginger
- 1/4 Cup roughly chopped walnuts
Filling
- 1kg kumara (2 cups of mash)
- 1 Cup coconut cream
- 1/2 Cup coconut sugar or brown sugar
- 4 Tbs cornflour
- 1 Tbs finely grated fresh ginger or 1 tsp ground ginger
- 1/2 tsp finely grated nutmeg
- 1 tsp ground cinnamon
- a pinch of salt
Topping
- 1 tsp ground cinnamon
- 1 Tbs coconut sugar
- 1/2 Cup chilled coconut cream, whipped with 1 tablespoon icing sugar
- 1/4 Cup walnuts, roughly chopped
- 2 Tbs crystallized ginger, sliced
Directions
- Preheat the oven to 180°C. Prick the kumara and bake until soft, about 45 minutes (depending on the size).
- Remove from the oven and, when cool enough to handle, scoop out the flesh and mash well. You may need to put it into a food processor or push it through a sieve to remove the stringy bits.
- Meanwhile, place all the crust ingredients in a food processor and pulse until combined.
- Grease a tart tin with a removable base. Tip the dough into the tin and, using wet hands, push it evenly on the base and up the sides. Chill in the fridge.
- Preheat the oven to 170°C. Whisk the kumara purée in a bowl with the coconut cream, sugar, cornflour, ginger, nutmeg, cinnamon and salt. Pour into the chilled base, sprinkle the cinnamon and coconut sugar over the top and bake for 45–50 minutes for a thick pie or 30–35 minutes for a thinner one.
- Remove from the oven and cool completely before removing the tin.
- Serve topped with whipped coconut cream and sprinkle with maple walnuts and crystalized ginger.
- Store covered in the fridge.
