Many bakers swear Kabocha makes a better pie than pumpkin. It is sweeter, less watery and bakes into a silky, deep orange custard.
Prep: 20 minutes | Cook: 55 minutes | Serves: 8
Ingredients
- 1 unbaked 9 inch pie crust
- 2 cups roasted Kabocha puree
- 3/4 cup brown sugar
- 3 eggs
- 1 cup evaporated milk or heavy cream
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Instructions
- Heat the oven to 425°F. Fit the crust into a pie plate and crimp the edges.
- Whisk the Kabocha puree, brown sugar, eggs, milk, spices and salt until completely smooth. For the silkiest pie, blend it.
- Pour the filling into the crust.
- Bake 15 minutes at 425°F, then lower the oven to 350°F and bake 35 to 40 minutes more, until the center barely jiggles.
- Cool completely on a rack, at least 2 hours, before slicing. Serve with whipped cream.
Farm Tip
Press the roasted puree through a fine mesh strainer before mixing for an extra smooth filling.
Order Your Kabocha from Kabocha Squash Farms. Every recipe here starts with Kabocha grown in the rich black dirt of Pine Island, New York. Call (845) 772-1528 or send us an inquiry for retail or wholesale orders. We truck orders anywhere, or you can pick up at the farm.
