Menu Enter a recipe name, ingredient, keyword...


Maple Kumara Pie


Google Ads
Rate this recipe 4.6/5 (14 Votes)
Maple Kumara Pie 1 Picture


  • Maple Kumara Pie:
  • 2 eggs
  • 2 cups mashed kumara (sweet potato) ~ 700-800g
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/4 cup maple syrup
  • 100 g butter
  • 1 cup evaporated milk (unsweetened)
  • 1/8 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1 Tablespoon lemon juice
  • Pastry:
  • 125 g unsalted butter
  • 1/2 cup icing sugar
  • 1 cup flour
  • 1 egg


Adapted from


Step 1

1. To make the pastry: Prepare a 23 cm loose bottomed pie/tart pan by buttering it well. In a food processor, cream the butter till fluffy. Add icing sugar and whizz again till fluffy. Add the egg and process till smooth. Then add the flour and whizz till it forms a dough. Chill the dough for a little bit to firm up (~15 mins in the fridge) or if it's cold enough roll it out right away between two pieces of plastic wrap till around 0.5 cm thick (or till a wide enough disc to cover the pie pan).
2. Press the pastry into the pan, just rip off overhanging bits and use them to fill in gaps and holes, the pastry is pretty forgiving. Put the pastry in the fridge to chill for at least 30 minutes, the longer the better (you can make the filling in the meantime). Also rinse your food processor out because you'll be using it in a little bit!
3. Boil the kumara skin on in a saucepan for 20 - 30 minutes until you can poke a butter knife through the middle of the kumara and it goes through easily. Run the kumara under cold water to cool. Peel skin off and discard the ends. I pressed the very squishy kumara into a measuring cup to get roughly 2 cups of kumara.
4. Whizz the kumara in your food processor till puréed, then just let cool completely in the food processor.
5. Preheat your oven to 180 C, make sure the rack is in the middle of the oven. Once the kumara has cooled, add all rest of the filling ingredients and process it on high for around 2 minutes to get it really fluffy. Place the pie pan with pastry on a cookie sheet (to make transferring easier). Pour the filling into the pastry and put it in the oven. Bake for 50 minutes till the top is lightly golden. If it's getting too browned on top too soon, tent some foil over it. Cool the pie on wire rack for around 30 minutes before cutting. Serve with ice cream or yoghurt.

Review this recipe