Kabocha Pie

This Kabocha Pie recipe is a fun twist on the classic pumpkin pie and features the rich, naturally sweet, and creamy Japanese kabocha squash, which is paired with a blend of warming spices like cinnamon, nutmeg, and ginger.

Course Dessert

Cuisine American, Asian, Canadian

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 66kcal

Author Michelle

Ingredients

200 g cooked kabocha squash
60 g granulated sugar
3 large eggs
125 ml whole milk
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon grated nutmeg
⅛ teaspoon ground clove
⅛ teaspoon ground ginger
pinch sea salt
60 ml heavy cream
1 x 9" pie crust store-bought or homemade

US Customary - Metric

Instructions

Preheat oven to 325°F/163°C.
Place pie crust onto a baking sheet.
Add the kabocha squash into a food processor and pulse until smooth.
Transfer the pureed kabocha into a large mixing bowl.
Add in sugar, eggs, milk, vanilla extract, cinnamon, nutmeg, clove, ginger and salt.
Whisk the mixture gently to combine.
Pour in heavy cream and just mix until incorporated.
Transfer mixture into a 9" pie crust and bake at 325°F/163°C for 50 minutes, or until the filling is just set.
Remove from oven and let cool completely.
Place into the refrigerator for at least 4 hours before serving.

Nutrition