Name: Kumara and pecan pie
Prep time: 35 min
Cook time: 65 min
Total time: 100 min
Yield: 8
Ingredients: 1 1/2 cup plain flour; 150 gram cold butter, chopped; 1 tablespoon water; 1 1/2 cup cooked kumara, mashed; 185 millilitre can light and creamy evaporated milk; 1/2 cup brown sugar; 3 eggs, lightly beaten; 1 tablespoon maple syrup; 2 teaspoon cinnamon, plus extra to serve; 1/2 cup pecans

Ingredients

1 1/2 cup plain flour

150 gram cold butter, chopped

1 tablespoon water

1 1/2 cup cooked kumara, mashed

185 millilitre can light and creamy evaporated milk

1/2 cup brown sugar

3 eggs, lightly beaten

1 tablespoon maple syrup

2 teaspoon cinnamon, plus extra to serve

1/2 cup pecans

Method

1.In a food processor, process flour and butter until crumbly. Add water, processing until pastry just comes together. Knead lightly. Wrap in plastic wrap and chill for 30 minutes.

2.Meanwhile, preheat oven to hot, 200°C. Lightly grease a 23cm round, loose-bottomed flan pan. Place on an oven tray.

3.Roll pastry out between two sheets of baking paper until about 3mm thick. Ease into prepared pan, trimming edges. Chill for 15 minutes. Bake blind (see tip) for 10 minutes. Remove paper and filling. Bake for a further 5 minutes. Let cool.

4.In a large bowl, whisk together kumara, milk, sugar, eggs, maple syrup, and cinnamon. Pour into pastry case. Top with pecans. Bake for 45-50 minutes, until set. Cool. Serve in wedges with cream. Sprinkle with a little extra cinnamon, if liked.

Blind by lining with baking paper and filling with dried beans, rice or weights.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

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