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