Kabocha Pumpkin Pie (Do Not Use)

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 pumpkin 

Eggs 

Brown sugar

Heavy cream 

Pumpkin pie spice 

Par-baked pie crust (see note below) 

What You’ll Need 

Canola oil or butter

Pure vanilla extract (optional) 

Salt 

Makes 8 servings 

Active Time: 20 minutes 

Total Time: 90 minutes 

Step 1 

Preheat the oven to 450°F. Cut the kabocha 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. 

Step 2 

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. 

Step 3

Place the crust on a baking sheet. Pour the filling into the crust. Transfer the pie 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. 

Step 4 

Cut the pie into wedges and serve. 

Contains: milk, eggs, wheat.

Note: The par-baked pie crust will arrive frozen for freshness. Keep it in the freezer.