Steps
1
In a bowl mix kabocha + brown sugar + white sugar + spices + salt.
2
Then add eggs + yolk + cream + milk + melted butter + vanilla.
Whisk/blend until smooth.
Whisk/blend until smooth.
3
If you want the ridiculously smooth bakery version, push it through a fine-mesh sieve.
4
For best results, let the filling sit overnight gives the spices time to blend.
5
Pour the filing in the crust.
6
Bake for about 15 minutes at 200°C initially.
7
Reduce to 175°C and bake another 35–45 minutes.
You're looking for:
edges = set
center = jiggly
NOT liquid
NOT completely firm
Think:
🍮 Jell-O jiggle
NOT:
🌊 sloshing
You're looking for:
edges = set
center = jiggly
NOT liquid
NOT completely firm
Think:
🍮 Jell-O jiggle
NOT:
🌊 sloshing
Nutrition Facts
Per serving456 calories
Calories from
- Protein 7%
- Carbs 44%
- Fat 49%
-
Fat High 24 g 36%
-
Saturated Fat High 14 g 70%
-
Carbohydrates 49 g 16%
-
Fiber 2 g 8%
-
Sugar High 43 g 86%
-
Protein 8 g 16%
-
Cholesterol High 135 mg 45%
-
Sodium 246 mg 10%
% Daily Value is based on a 2,000 calorie diet. Servings isn't set, so the recipe counts as 4.
Notes
This was meant for a 9-inch, 23 cm pie crust. Ended up using a 9 smaller crust and the filling was good for 2 pies ! :P
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