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 natuarl 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 teapsoon ground ginger

Pumpkin Pie

  1. Preheat oven to 160°C with a little steam added to keep the pumpkins moist.
  2. 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

  1. Place yoghurt in muslin cloth over a bowl overnight in the fridge.
  2. Reserve whey in the bowl for the caramel.
  3. Place the hung yoghurt, spices and honey in a bowl and mix until well combined.
  4. Reserve in the fridge until needed.

Pumpkin Seed Shortbread

  1. Preheat oven to 160°C.
  2. Beat butter and sugar in a bowl until pale then sift in dry ingredients.
  3. Fold in the roasted pepitas and mix until just combined.
  4. Roll into sheets between baking paper and refrigerate
  5. Bake at 160°C for 15-20 minutes, cool on a wire rack.

Whey Caramel

  1. Place the whey in a pot and reduce by half on a medium heat.
  2. 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.
  3. When it starts to coat the back of the spoon and a nice caramel colour is reached, remove and cool until needed.