KABOCHA PUMPKIN PIE
Instead of traditional pumpkin, this recipe calls for kabocha squash/pumpkin. You get a better-tasting pumpkin pie in the end!
A delicious and nutritious Kabocha pumpkin squash pie that’s excellent for a fall afternoon tea.
Are you still trying to come up with Thanksgiving dinner ideas? If you’re looking for the best pumpkin pie recipe, go no further than my kabocha squash-based dish.
There’s nothing like the silky, rich, and sinfully indulgent taste of the kabocha squash.
As a result, you get a pumpkin pie that’s practically custardy, with flavors eerily similar to those of creme brulee.
It’s a Thanksgiving must-have, and it’s often lauded as the best pumpkin pie ever.
There are just 360 calories in one serving of this meal.
- 1 1/4 cup of kabocha squash puree
- 1 9-inches store bought graham cracker crust
- 1 yolk
- 1/2 cup of brown sugar
- 3 tablespoons of condensed milk
- 1/2 cup of cream
- 1 g of gelatin powder
- 1 pinch of salt
- 1 tablespoon of vanilla extract
- 2 teaspoons of pumpkin pie spice
- 2 eggs
- 1 teaspoon of cinnamon
- It’s best to remove all of this string from the Kabocha squash before cutting it into cubes or cubes. Place in a steamer after being sliced open. Scoopable flesh requires a few minutes of steaming before it is ready.
- Pour enough water into the blender to get it going once you’ve scooped out the flesh. Remove big clumps by passing the purée through a strainer. An optional but surefire way to impress your guests is by adding this step.
- Add the brown sugar, two eggs, and one yolk to a mixing bowl. Whip until smooth.
- Remove any clumps of gelatin by dissolving it in a small amount of water and stirring thoroughly.
- Take a bowl of heated cream and add the gelatin. Stir until it dissolves completely.
- Using a whisk, slowly incorporate the cream into the egg mixture. Add the pumpkin, salt, vanilla, pumpkin spice, and cinnamon to the mixture and combine thoroughly. It’s time to spice things up! Remove any clumps by passing the mixture through a sieve.
- The oven should be preheated to 325°F (162°C). 45 to 50 minutes should be enough time to bake the pie. Before serving, remove the lid and allow it to cool.
One kabocha pumpkin should yield enough puree for two pies, depending on the size of the pumpkin. Make the filling in advance and preserve it for up to a week in the fridge. To make pumpkin creme brulee with leftover pie filling, bake it in a ramekin in a water bath for 45 minutes or until it has set.