A spin on traditional pumpkin pie, this recipe uses kabocha, a sweet, nutty squash from Japan. Serve with vanilla ice cream, whipped cream, or crème fraîche.
On the Ingredients
- Kabocha has a very sweet, buttery, nutty flavor. It’s tender, smooth, and somewhat dry. Kabocha is good baked, sautéed, and streamed. It’s especially good simmered in dashi (konbu and bonito stock).
Kabocha Pie
Servings
8
servingsPrep time
35
minutesCooking time
1
hour30
minutesTotal time
2
hours5
minutesA spin on traditional pumpkin pie, this recipe uses kabocha, a sweet, nutty squash from Japan. Serve with vanilla ice cream, whipped cream, or crème fraîche.
Ingredients
1 medium kabocha squash
2 eggs
15 oz can evaporated milk OR 1 3/4 cup half & half
3/4 cup sugar OR 1/2 cup monkfruit sweetener
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
1 pie dough
Directions
- Cut the kabocha squash in half and scoop out the seeds. Place it cut side down in a casserole dish and bake at 375°F for 40 minutes.
- When it’s done, spoon out the flesh and let it cool down. Blend until smooth. Use two cups for the pie.
- While the squash is cooling make the pie dough using our recipe for simple pie dough or use your own recipe.
- Roll the pie dough out into a large circle, about 1/8 inch thick. Carefully transfer the dough to a pie pan. Trim the dough, leaving about 1” of overhang, then roll up the overhang and crimp to create the edge.
- If you’re using a metal or enamel pie tin, place the pie shell in the freezer for 10-30 minutes. Do not do this for glass, ceramic, or pyrex, as it can shatter in the hot oven if exposed to extreme temperature changes.
- Preheat the oven to 425°F.
- Combine squash, eggs, evaporated milk (or half & half), sugar (or monkfruit), salt, nutmeg, ginger, and cloves.
- Pour the filling into your pie crust and cook at 425°F for 15 minutes. Reduce the heat to 350°F, put a pie ring on your crust or cover edge with tin foil, and cook for another 35 minutes.
- It's cooked when the pie bounces only slightly when jiggled. Allow to cool completely and serve!
