Ingredients
My kiwi version of American Pumpkin Pie
1 pre-baked medium sized tart shell
300 g kumara, peeled and choppped
2 eggs
½ cup brown sugar, packed
1 tbsp golden syrup
1 tsp fresh grated ginger
2/3-cup cream
Kumara and Ginger Pie
by Bronwen LaightDirections
Preheat oven to 160 C.Boil the kumara until soft then puree in a food processor. In a mixing bowl whisk the eggs, sugar, ginger and golden syrup together. Add the kumara and cream and whisk just to combine. Pour into pre-baked tart shell and place on a tray on middle shelf of the oven. Check after 40 minutes. Should be firm and set but still a little soft. Serve with cream or ice cream.
The weekly joy of the veg box delivery to my doorstep, the beauty, freshness and abundance of the produce. The smell and the array of colour of the bountiful harvest of crops. The squeak of the kale, the snap of podding broad beans.
— Helen Bowman
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