Kabocha Squash Pie

Store-bought pie crusts are great for a beginner baker.  Making your own pastry shell can be challenging and time consuming, especially if you’ve never tried making it before.  For this Kabocha Squash Pie recipe, you can purchase a ready-made pie shell from your grocer’s freezer.

Author: Namiko Chen

Serves: 1 9-inch pie

Ingredients

• 2 lb. (900 g) kabocha squash/pumpkin (inc. seeds and skin)
• 2 Tbsp. (30 g) unsalted butter
• 2 Tbsp. (30 g) granulated sugar
• 1 large egg yolk
• 2 large eggs
• ⅓ cup (72 g) brown sugar
• 2 tsp. pumpkin pie spice
• ½ tsp. kosher salt
• 1 Tbsp. rum
• ¾ cup + 2 Tbsp. (200 ml) heavy whipping cream

Whipped Cream

• 1 cup (240 ml) heavy whipping cream
• 2 Tbsp. granulated sugar

Equipment

• Food processor, blender, potato masher or fine mesh strainer

Instructions

1. Gather all the ingredients.

Blind Baking

1. Preheat the oven to 400F (200C). Take out the pie crust from the freezer and thaw for 10 minutes.
2. When the pie crust has softened a little bit, prick both bottom and sides of the pie crust with a fork, make sure not to poke through. This allows steam to escape and prevents bubbles from forming from the bottom of the crust. Alternatively, you can use pie weights. Bake the pie crust for 15-20 minutes or until golden brown. Remove from the oven, let it cool until room temperature.

Kabocha Squash Pie

1. Put 1 cup of water into the pan (I use a wok) and place the steamer basket on top.
2. With a very firm chef’s knife, cut kabocha in half and scoop out seeds. Cut squash into 1 ½ inch (4 cm) cubes.
3. Place kabocha cubes in a steamer basket and cover with lid. Turn heat to high and steam for 15 minutes.
4. After 15 min, check if kabocha ready by inserting the skewer into a thick kabocha cube. If it goes through smoothly, then they’re done. Otherwise, keep steaming and check back in 1 minute. Remove the steamer basket from the pan. When the kabocha is cool enough for you to touch, remove the skin with a knife.
5. Transfer the kabocha to a food processor or blender. Puree kabocha until smooth. Since the kabocha was steamed and contains a good amount of moisture, you don’t need to add any liquid. However, if the kabocha has been sitting out too long and seems dehydrated, add 1 Tbsp. water at a time to help it pureed. My pumpkin squash yield about 3 cups (675 g). For this recipe, you will need 2 cups (450 g) pureed kabocha squash.
6. If you don’t have a food processor or blender, transfer kabocha to a large bowl and mash with a fine mesh strainer like this to pass through kabocha for finer texture. You can also use a potato masher but it won’t be as refined.
7. Preheat the oven to 400F (200C). Take out the pie crust from the freezer and thaw for 10 minutes.
8. In a large bowl, combine 2 Tbsp. (30 g) unsalted butter and 2 Tbsp. (30 g) granulated sugar. Whisk until it’s creamy consistency.
9. Add 1 egg yolk and 2 eggs, one at a time and whisk well to combine before adding next one.
10. Add 2 cups (450 g) pureed kabocha and mix well to combine.
11. Add ⅓ cup (72 g) brown sugar, 2 tsp. pumpkin pie spice, and ½ tsp. kosher salt into the bowl and mix all together.
12. Add 1 Tbsp. rum and ¾ cup + 2 Tbsp. (200 ml) heavy whipping cream and whisk well.
13. Pour the filling into the pie crust. Tap the crust on the counter a few times to make sure there is no air gap in the fillings.
14. Bake at 400F (200C) for 15 minutes and then reduce oven temperature to 350F (180C) and bake for 50 minutes, or until the skewer inserted near the center comes out clean. If you pre-baked the pie crust, you might need to shield the edges with foil to avoid the crust becoming too brown and overdone.
15. Cool on wire rack for 2 hours. Serve immediately or refrigerate up to 3 days. Serve the pie with a big dollop of fresh whipped cream (recipe follows).

Whipped Cream

1. [Optional] Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes (If you don’t use an electric mixer, this step helps you to make whipped cream faster).
2. Add 1 cup (240 ml) heavy whipping cream and 2 Tbsp. sugar into the mixing bowl. Whisk just until the cream reaches stiff peaks.
3. Store any unused portion in an airtight container for up to 24 hours. When ready to use, re-whisk for 10 to 15 seconds.

http://www.justonecookbook.com/kabocha-squash-pie/