Name: Kabocha Pie
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: 1
Ingredients: 1 pie crust (you can use my Tart Crust recipe for your pie crust); 2½ lb kabocha squash (weight with seeds and skin); 2 Tbsp unsalted butter; 2 Tbsp sugar; 1 large egg yolk; 2 large eggs (50 g each w/o shell); ⅓ cup brown sugar (packed); 2 tsp pumpkin pie spice; ½ tsp Diamond Crystal kosher salt; 1 Tbsp rum; 200 ml heavy (whipping) cream (¾ cup + 4 tsp); For the Whipped Cream:; 1 cup heavy (whipping) cream; 2 Tbsp sugar

Ingredients

Servings: 1

Scale:

Scale

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6

1 pie crust (you can use my Tart Crust recipe for your pie crust)

2½ lb kabocha squash (weight with seeds and skin)

2 Tbsp unsalted butter

2 Tbsp sugar

1 large egg yolk

2 large eggs (50 g each w/o shell)

⅓ cup brown sugar (packed)

2 tsp pumpkin pie spice

½ tsp Diamond Crystal kosher salt

1 Tbsp rum

200 ml heavy (whipping) cream (¾ cup + 4 tsp)

1 cup heavy (whipping) cream

2 Tbsp sugar

Kabocha Pie

Ingredients

For The Whipped Cream

Steps

Nutrition Facts

Kabocha Pie

Ingredients

For The Whipped Cream

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts