Pumpkin pie is a classic, but it’s even more special with kabocha, a variety that’s exceptionally fluffy and sweet. You can add more spices, like ground ginger or nutmeg, if you want to amp up the warmth, or a tablespoon of maple or molasses, for a richer fall flavor.
What You Get
Kabocha squash (Japanese pumpkin)
Pumpkin pie spice
Par-baked pie crust
What You’ll Need
Canola oil or butter
Pure vanilla extract (optional)
Makes 8 servings
Active Time: 20 minutes
Total Time: 90 minutes
Preheat the oven to 450°F. Cut the kabocha squash in half and scoop out the seeds. Brush lightly with canola oil or melted butter. Place the kabocha, cut-side down, on a baking sheet and roast until completely tender, about 45 minutes. Flip the kabocha and let cool slightly. When the kabocha is cool enough to handle, scrape the flesh into a bowl, and discard the skins. Mash the flesh. Turn down the oven to 350°F.
Meanwhile, in another bowl, whisk together 2 eggs, ½ cup firmly packed brown sugar, ½ cup cream, and 1 teaspoon vanilla extract, if using. Stir in 1½ cups of the mashed kabocha, reserving the rest for another use (it’s great in oatmeal or pancakes). Add 1 teaspoon pumpkin pie spice and ¼ teaspoon salt and stir well to combine.
Place the crust on a baking sheet. Pour the filling into the crust. Transfer to the oven and bake until the filling is set but still jiggles slightly at the center when you tap the pan, 30 to 35 minutes. Let cool.
Cut the pie into wedges and serve.