Sweet Miso Roasted Pumpkin
- Cook time: 1hour20mins
- Serves: 6
- Difficulty: Medium
Ingredients
Pumpkin Pie Filling
- ½ Jap pumpkin, skinned and deseeded, seeds set aside
- 1 tablespoon sweet miso
- ½ cup honey
- 100g butter
- Pinch of cinnamon
Cinnamon Labna
- 500g natural yoghurt
- 1 tablespoon honey
- ½ teaspoon ground cinnamon
- Pinch of nutmeg
Whey Caramel
- 400ml whey from hanging yoghurt
- ¼ cup cane sugar
- ¼ vanilla bean, scraped
- 40g butter
Pumpkin Seed Shortbread
- ¼ cup roasted and chopped pumpkin seeds or pepitas
- 110g soft butter
- 110g plain flour
- 60g corn flour
- 50g icing sugar
- ¼ teaspoon ground ginger
Method
Pumpkin Pie
- Preheat oven to 160°C with a little steam added to keep the pumpkins moist.
- Cut the pumpkin into small cubes and mix with rest of the ingredients, roast for 20 minutes until pumpkin is soft then blend until it reaches a smooth consistency and set aside.
Cinnamon Labna
- Place yoghurt in muslin cloth over a bowl overnight in the fridge.
- Reserve whey in the bowl for the caramel.
- Place the hung yoghurt, spices and honey in a bowl and mix until well combined.
- Reserve in the fridge until needed.
Pumpkin Seed Shortbread
- Preheat oven to 160°C.
- Beat butter and sugar in a bowl until pale then sift in dry ingredients.
- Fold in the roasted pepitas and mix until just combined.
- Roll into sheets between baking paper and refrigerate
- Bake at 160°C for 15-20 minutes, cool on a wire rack.
Whey Caramel
- Place the whey in a pot and reduce by half on a medium heat.
- Once reduced, gradually add the sugar and vanilla, and continue cooking on a medium heat - 5 on the Electrolux Induction Cooktop induction. Stir until it starts to turn light brown in colour.
- When it starts to coat the back of the spoon and a nice caramel colour is reached, remove and cool until needed.
