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wild-pepper-isle-tasmania

Wild Pepper Isle

Kunzea pumpkin pie

Kunzea adds a Tassie edge to this traditional American dessert. It replaces cardamon and cinnamon in the spiced version.  Use your favourite pumpkin pie recipe and add kunzea, or follow ours here.

Cooking time: 40 mins
Preparation time: 1 hour
Serves: 6

Ingredients

  • Soft crust pastry – homemade or shop bought
  • 450g baked pumpkin
  • 2/3 cup (150g) white sugar
  • 1/2 tsp salt
  • 2 heaped tsp milled kunzea
  • 1 round tsp fresh ginger
  • 1/4 tsp ground cloves
  • Pinch of nutmeg
  • 330 ml cream, thickened
  • Plus cream to serve with (optional)
  • 3 eggs

Method

  1. Preheat oven to 180°C / 335°F (150°C fan).
  2. Slice pumpkin and bake separately – baking is better for caramelising sugars
  3. Combine in a bowl pumpkin, sugar, salt and cream. Whisk.
  4. Remove from stove and scrape into a bowl. Add cream, whisk.
  5. Whisk eggs in one by one, mixing just enough to incorporate.
  6. Blind bake pie crust
  7. Pour contents into Pie Crust, transfer to oven.
  8. Bake 45 – 55 minutes or until fork inserted into the middle comes out clean but damp (if it still has pumpkin batter, keep cooking).
  9. Serve cold and with cream
piece of pumpkin pie on a plate

Have you tried this recipe? Did you like it? Do you have any variations or suggestions? We’d love to hear them!

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