Kumara Pie

9:57 pm on 1 July 2006


  • Short pastry
  • 1 lge egg
  • 1½ C kumara puree
  • ¼ C sugar
  • 2 tbsp unsalted butter or margarine (softened)
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • ¼ tsp ground cinnamon
  • pinch ground allspice
  • pinch ground nutmeg


Line a tart tray with short pastry and blind bake.

Put all filling ingredients in a food processor and blitz.

Pour into pastry case and bake for a further 45-55 minutes at 180ºC.

Serve in wedges with your favourite butterscotch sauce and a scoop of harakeke-seed ice-cream.

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