How To Make Kabocha Squash Pie (Recipe) かぼちゃパイの作り方（レシピ）

How To Make Kabocha Squash Pie (Recipe) かぼちゃパイの作り方（レシピ）

kabocha squash pie konnichiwa its Nami from just one
cookbook the holidays are coming up soon
and if you’re looking for some easy dessert recipe I hope you will give
this kabocha squash pie a try making your own
pastry can be challenging and time-consuming
especially for a beginner baker however there are some store-bought pie crusts
that are quite delicious this is not a sponsor video but I personally like trader joe’s pie crust
as well as this wholly wholesome organic pie shell the crust is light and
flaky and it has toasty buttery flavors even without pre-baking the pie crust
the bottom of the crust does not get soggy I hope you can find this at your
local grocery store before we start if you’r new to my channel
hit the subscribe button below so you don’t miss my new videos alright let’s get started cut 2 lb kabocha in half and scoop out seeds cut kabocha into 1½ inch (4 cm) cubes put 1 cup of water into the pan (I use a wok) and place the steamer basket on top steam the kabocha for 15 minutes after 15 min, check if kabocha ready by inserting the skewer into a thick kabocha cube take out the kabocha when the kabocha is cool enough for you to touch, remove the skin with a knife transfer the kabocha to a food processor or blender and puree kabocha until smooth if the kabocha has been sitting out too long and seems dehydrated, add 1 Tbsp water at a time to help it puree for this recipe, you will need 2 cups (450 g) pureed kabocha take out the pie crust from the freezer and thaw it to a preheated oven (400F / 200C) for 10 minutes in a large bowl, combine 2 Tbsp. (30 g) unsalted butter and 2 Tbsp. (30 g) granulated sugar whisk until it’s creamy consistency add 1 egg yolk and 2 eggs, one at a time and whisk well to combine before adding next one add ⅓ cup (72 g) brown sugar, 2 tsp pumpkin pie spice add ½ tsp kosher salt into the bowl and mix all together add 2 cups (450 g) pureed kabocha and mix well to combine add 1 Tbsp rum and ¾ cup + 2 Tbsp (200 ml) heavy whipping cream whisk well together pour the filling into the pie crust tap the crust on the counter a few times to make sure there is no air gap in the fillings bake at 400F (200C) for 15 minutes then reduce oven temperature to 350F (180C) and bake for 50 minutes take the pie out from the oven and cool on wire rack for 2 hours add 1 cup (240 ml) heavy whipping cream and 2 Tbsp sugar into the mixing bowl whisk just until the cream reaches stiff peaks serve the pie with a big dollop of fresh whipped cream itadaki masu! enjoy! I hope you enjoy this tasty kabocha squash pie recipe
and try it out this holiday season hit that like button if you like this video and let me know in the comments below
what dessert you are making for this holiday follow me on social links just one cookbook and if you make my recipe, snap a picture and share it
on instagram with #justonecookbook thank you for watching and
see you next time mata ne!

Try something different for the holidays this year with this rich and creamy Kabocha Squash Pie (かぼちゃパイ) with dollop of freshly whipped cream.

PRINT RECIPE ▶ http://bit.ly/KabochaSquashPie

Prep tim: 30 minutes
Cook time: 80 minutes
Serves: 1 9-inch pie

Ingredients:

2.5 lb. (1134 g) kabocha squash/pumpkin (inc. seeds and skin)
2 Tbsp. (30 g) unsalted butter
2 Tbsp. (30 g) granulated sugar
1 large egg yolk
2 large eggs
⅓ cup (72 g) brown sugar
2 tsp. pumpkin pie spice
½ tsp. kosher salt
1 Tbsp. rum
¾ cup + 2 Tbsp. (200 ml) heavy whipping cream

Whipped Cream

1 cup (240 ml) heavy whipping cream
2 Tbsp. granulated sugar

Equipment

Food processor, blender, potato masher or fine mesh strainer

Instructions with step-by-step pics ▶ http://bit.ly/KabochaSquashPie

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