KŪMARA & ORANGE PIE - Cuisine Magazine - From New Zealand to the World
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.
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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
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