How to Make Kabocha Pie:
7. In a large bowl, combine butter and sugar and whisk until creamy consistency.
8. Add 1 egg yolk and 2 eggs one at a time, whisking well before adding the next one.
By Stephanie Mayeda, GVJCI Guest Contributer
Greetings, fall friends! With Thanksgiving on the horizon, we know you all are stocking up on ingredients for the big feast. We all love the classic stuffing, mashed potatoes, and, of course, turkey. But let's not kid ourselves. The real star of Thanksgiving is the dessert! That's right, we're talking about pumpkin pie. Now, if you're a little tired of everything pumpkin that places like Trader Joe's or Starbucks has to offer, then we have the recipe for you.
A kabocha squash pie is a lovely alternative to the pumpkin craze that sweeps the country every fall. For those who may not know, kabocha is a winter squash native to Japan and is served in dishes from tempura to miso soup. It is actually quite similar to sweet potato, due to its smooth texture and sweet flavor. Not to mention, it is high in Vitamin A, or the anti-oxidant beta-carotene! So those of you who are looking to add something new and delicious to the menu this holiday season, check out our easy step-by-step down below. Let's get baking!
How to Make Kabocha Pie:
1. Let pre-baked crust thaw for 10 minutes then poke holes (not all the way through) on the sides and bottom of the crust.
2. Put 1-2 cups of water (depending on the size) into a pan and place the steamer basket on top.
4. Check to see if kabocha is ready by placing a skewer into a thick cube. If it comes out easily, it's ready. If not, let it steam for another minute and check back. After the kabocha has cooled enough, remove the skin from each cube with a knife.
5. Transfer kabocha to the food processor or blender and puree until smooth. (Note: since the kabocha was steamed, it does not require any added liquid for this step)
6. Preheat the oven to 400 F.
9. Add 2 cups of pureed kabocha and whisk well.
10. Add 1/3 cup brown sugar, 2 tsp. pumpkin pie spice, and 1/2 tsp. kosher salt. Mix well.
11. Add 1 Tbsp. rum and 3/4 cup + 2 Tbsp. heavy whipping cream. Mix well.
12. Pour your filling into the pie crust and tap it on the counter to get rid of any air pockets.
13. Bake at 400 for 15 minutes the reduce temperature to 350 and bake for 50 minutes or until the skewer inserted in the middle of the filling comes out clean. (Note: Cover your crust with foil if it starts becoming too overdone)
14. Let your pie cool for 2 hours and serve immediately with whipped cream. Enjoy!
All credit for this recipe goes to Nami Chen at justonecookbook.com! Her original post also included instructions for homemade whipped cream, which you can find here.
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