Kabocha is one of my favorite squashes to roast this time of year. Its flesh is sweet and dense, with a deep orange color. Blended until smooth, it makes a beautiful pumpkin pie. It’s a cozy one for the season ahead, when the table is full and there’s always room for dessert.
Bakers Notes
• While I love this pie made with kabocha, honeynut squash is beautiful here too. If you don’t feel like roasting your own squash, you can also use canned pumpkin. You’ll need a little more than one 15-ounce can.
• Use your favorite pie crust here. Claire Saffitz’s all-butter dough is my go-to. To partially bake it, preheat the oven to 375°F. Line the chilled crust with parchment paper or foil, pressing it gently against the bottom and sides, then fill it with pie weights or dried beans. Bake for 20–25 minutes, until the edges are set. Carefully remove the parchment and weights, then return the crust to the oven for 5–7 minutes, until the bottom is dry and set but still pale. It will finish baking with the filling.
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Kabocha Squash Pie
Description
Adapted from Tartine
Makes one 9-inch pie
Ingredients
1 (9-inch) pie crust, partially baked
1 kabocha squash
3 large eggs
1 large egg yolk
1 cup (240 ml) heavy cream
½ cup (100 g) light brown sugar
¾ teaspoon salt
1 teaspoon ground cinnamon
¾ teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
⅛ teaspoon ground cloves
Instructions
- Preheat the oven to 400°F. Halve the kabocha squash and remove the seeds. Place cut-side down on a baking sheet and roast for 45–60 minutes, until completely tender. Once cool, scoop out the flesh and blend until completely smooth. Measure 2 cups (510 g) of purée.
- Preheat the oven to 325°F.
- In a large bowl, whisk together the squash purée, eggs, egg yolk and heavy cream until smooth.
- In a separate bowl, combine the brown sugar, salt, cinnamon, ginger, nutmeg and cloves.
- Whisk the sugar mixture into the squash mixture until thoroughly combined.
- Pour the filling into the partially baked pie crust.
- Bake for about 1 hour, until the edges are set and the center still has a slight wobble. The filling will continue to set as it cools.
- Cool completely on a wire rack before slicing.
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