Pumpkin and sweet potato pie

  • 1 hr 30 mins cooking
  • Serves 8
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Pumpkin and sweet potato pie
  • 250 gram pumpkin, coarsely chopped
  • 250 gram kumara (orange sweet potato), coarsely chopped
  • 1/2 cup (110g) firmly packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 cup (250ml) pouring cream
  • 2 eggs
  • 1 1/2 cup (225g) plain (all-purpose) flour
  • 2 tablespoon icing (confectioners') sugar
  • 125 gram cold butter, chopped coarsely
  • 1 egg yolk
  • 2 tablespoon iced water, approximately
Maple cream
  • 1 cup (250ml) thickened (heavy) cream
  • 2 tablespoon maple syrup


Pumpkin and sweet potato pie
  • 1
    Make pastry. Process flour, icing sugar and butter until crumbly. Add egg yolk and enough of the water to make ingredients just come together. Knead dough on floured surface until smooth, enclose dough with plastic wrap, refrigerate 30 minutes.
  • 2
    Grease 24cm (9½-inch) round loose-based flan tin.
  • 3
    Roll pastry between sheets of baking paper until large enough to line tin. Lift pastry into tin, press into side, trim edge. Refrigerate 20 minutes.
  • 4
    Preheat oven to 200°C (180°C fan forced). Place tin on oven tray, line pastry with baking paper, fill with dried beans or rice. Bake 10 minutes. Remove paper and beans, bake 10 minutes. Cool.
  • 5
    Reduce oven to 180°C (160°C fan forced).
  • 6
    Meanwhile, steam pumpkin and kumara, separately, until tender. Cool 10 minutes.
  • 7
    Blend or process pumpkin and kumara with remaining ingredients until smooth. Pour mixture into pastry case. Bake about 1 hour or until filling is set. Cool. Refrigerate until filling is firm.
  • 8
    Serve with maple cream.
Maple cream
  • 9
    Beat cream and syrup in small bowl with electric mixer until soft peaks form.


It is important to steam, not boil, the pumpkin and kumara, to prevent vegetables becoming watery. Chop vegetables the same size so they cook evenly.

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