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Kabocha Pumpkin Pie Recipe
Recipe by: Eat A Duck I Must
1 1/4 cups kabocha squash puree
1/2 cup brown sugar
3 tablespoons condensed milk
1/2 cup cream
1g of gelatin powder (this is optional but it gives a hold to the pie and will cut out nicely)
Pinch of salt
1 tablespoon vanilla extract
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1 9-in store bought graham cracker crust
- Cut the Kabocha squash and remove the seeds, scraping out as much of the string as possible. Cut into the flesh and place in a steamer. Steam until the flesh is soft enough to be scooped.
- Scoop out the flesh and place in a blender with enough water to get it going. Pass the puree through a sieve to remove any large clumps. (This is an optional step but sure to impress.)
- In a mixing bowl, add the 2 eggs and 1 yolk, along with the brown sugar. Whisk until smooth.
- Bloom the gelatin in with a little water and stir to remove any clumps. Warm the cream on low heat and add the bloomed gelatin. Stir until the gelatin has dissolved.
- Slowly add the cream while whisking the egg mixture. Add the pumpkin, salt, vanilla, pumpkin spice and cinnamon to the mixture. Whisk until the mixture is smooth. Pass the mixture through a sieve to remove any clumps.
- Pre-heat the oven to 325F. Pour the mixture into the pie crust and bake for 45-50 minutes until the pie has set. Remove and let it cool before serving.
One (1) kabocha pumpkin should have enough puree to make 2 pies. You can make the filling ahead of time and store it in the fridge for up to a week. Leftover pie filling can be made into pumpkin creme brulee by baking it in a ramekin, placing it in a water bath and bake at 250F for 45 mins or until it is set.