Kabocha Squash Pie
This delicious seasonal pie can be made with any kind of winter squash or pumpkin purée.
READY IN 60 MIN
1 small to medium kabocha squash
4 large eggs
3/4 cup heavy cream
3/4 cup sweetened condensed milk
1/4 cup each light brown sugar and maple syrup
1/4 cup bourbon, optional
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
Preheat the oven to 375°F. Put the squash on a sheet tray, toss lightly with olive oil and toss in the oven. Roast the squash until a fork slides in and out easily, about 45 minutes. Remove the squash from the oven and let cool. Remove the skin and purée until smooth. Place 3 cups squash purée in a large mixing bowl, reserve the rest for another purpose.
In a small bowl, beat the eggs until they are smooth. Beat in the cream. Add the cream/egg mixture to the squash purée and beat to combine. Beat in the condensed milk, brown sugar, maple syrup bourbon and vanilla. Beat until the mixture is well combined, 1 to 2 minutes. Add in cinnamon, nutmeg, and cloves
Pour the squash mixture into a pie shell. Place on the sheet tray and place back into the oven for 25 minutes. Rotate the pie and bake until the mixture barely jiggles when shaken, another 20 to 25 minutes.
1 cup all-purpose flour
1/4 teaspoon salt
4 tablespoons (1/2 stock) unsalted butter, chilled
1-1/2 tablespoons vegetable shortening, chilled
2-1/2 to 3 tablespoons cold water
Sift flour with the salt in a large bowl. Cut in the butter and shortening with a pastry blender until mixture resembles the texture of coarse crumbs. Add just enough water to form a soft dough. Wrap and chill for 1 hour before using. Roll out on floured surface. Line a 10-inch pie plate with crust. Trim the edges. Add filling.