Kumara Pie with Almond Crunch Topping

1 unbaked 9 inch pie shell

FILLING
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

ALMOND CRUNCH TOPPING
Combine:
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.