Kumara Pie with Almond Crunch Topping

Kumara Pie with Almond Crunch Topping

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A delicious desert with a crunchy almond crust.

Submitted by Sandra Flay

Cook Time 45
Prep Time 15
Servings 8


1 unbaked 9 inch pie shell

500g cooked mashed kumara
1/2 brown sugar
2 tbsp golden syrup
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/4 teaspoon allspice
pinch salt
2 eggs
1 can evaporated milk

1/4 cup flour
1/4 cup brown sugar
2 tbsp softened butter
1/2 tsp cinnamon
pinch of nutmeg
1/3 cup chopped almonds


Preparation Instructions

In a large bowl combine filling ingredients, blend well. Carefully pour into pie shell.

Cooking Instructions

Bake in 190 degree Celsius oven for 35 minutes. Remove from oven, sprinkle with Almond Crunch Topping and return to oven for a further 10 minutes.

Serving Instructions

Serve with a fresh dusting of cinnamon or icing sugar and whipped cream or mascarpone cheese.