Kabocha Squash Pie
10-12
servings
Dessert
Course
Print Recipe
Ingredients
Directions
Crust
c
flour
Jump
2
sticks butter (frozen)
Jump
1 tsp
salt
Jump
¼ c
ice water or milk
Jump
Filling
c
honey-roasted kabocha
Jump
½ c
sugar
Jump
2 tbsp
molasses
Jump
3
whole eggs
Jump
1 c
half-and-half
Jump
¼ tsp
allspice
Jump
1 tsp
vanilla extract
Jump

Honey-roasted kabocha gets an encore presentation in the following recipe. Kabocha is much sweeter than pumpkin, and because the leftovers have already been sweetened and flavored with honey and ginger, this recipe uses less sugar and spice than most pumpkin pie recipes.

I like a thicker crust. I want something sturdy so I can walk out the door in the morning clutching a slice without having to negotiate the use of a plate and fork as I head for the metro. The following recipe makes one 12-inch crust, plus a little extra, which can be frozen for later use. For those who prefer a thinner crust, the following recipe is sufficient for two 12-inch crusts, or one double crust, such as for apple pie. A baker friend supplied the tip to use grated frozen butter for easy mixing. Though of course, for anyone in a hurry, a store-bought crust is an easy substitute.

Directions

Crust
  1. Mix flour and salt in a large mixing bowl.
  2. Grate butter into flour and mix well.
  3. Add water or milk a little at a time, turning and tossing dough as needed until dough is tacky but not sticky.
  4. Remove dough to floured surface and roll flat.
  5. Place in a 9.5-inch pie pan, trim extra, and refrigerate. If desired, freeze trimmed extra crust for future pies.
Filling
  1. Preheat oven to 400°F.
  2. Remove roast kabocha flesh from rind. Discard rind.
  3. In a food processor or blender, combine squash, eggs, half and half, and vanilla extract until smooth.
  4. Add sugar, molasses, and spices, and blend again until smooth.
  5. Pour mixture into prepared pie crust.
  6. Optional: For a more polished look, glaze edge of crust with egg wash.
  7. Place pie in oven. Bake for 10 minutes at 400°F. Then lower temperature to 350°F and bake 50 minutes.
  8. Remove pie from oven and set aside to cool, at least one hour.
  9. Slice and serve with whipped cream.

Cirrus Wood

Premium aged, naturally aromatic, produced in a facility that also uses soy, nuts, dairy, and gluten: these are a few of the words that might be used to describe Cirrus Wood. Or they may just be something he read off a bag of basmati rice he had in the pantry because he didn’t know what to write here. Cirrus is a freelance writer and photographer living in Berkeley, California. His writing has appeared in McSweeneys, to do lists, old year books, and the missed connection section of Craigslist, where he writes personally addressed messages to the drivers who cut him off in traffic.

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