Good Eggs Kitchen

Kabocha Pumpkin Pie

3399
8 servings
Favorite
Kabocha Pumpkin Pie

Notes From The Producer

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)

Eggs

Brown sugar

Heavy cream

Pumpkin pie spice

Par-baked pie crust


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 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.


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 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.

Available for Delivery

About The Producer

Good Eggs Kitchen
San Francisco, CA
The Good Eggs Kitchen team makes simple, delicious, and absurdly fresh eats. Made with love, from our kitchen to yours!Read more