Kabocha Pie Recipe
American · Dessert · 85 min total
A creamy, naturally sweet kabocha squash pie with a buttery crust, perfect for fall gatherings.
30
min prep
min prep
55
min cook
min cook
8
servings
servings
290
kcal/serving
kcal/serving
Ingredients
- 1 9-inch unbaked pie crust
- 2 cups kabocha squash, peeled, seeded, and cubed
- 1/2 cup brown sugar
- 1/2 cup heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and crimp edges. Chill until needed.
- Place kabocha cubes in a steamer basket over boiling water. Cover and steam until very tender, about 15 minutes. Drain and mash until smooth.
- In a large bowl, whisk together mashed kabocha, brown sugar, heavy cream, eggs, vanilla, cinnamon, ginger, nutmeg, and salt until smooth.
- Pour filling into prepared crust. Bake for 45-55 minutes, until filling is set and a knife inserted near center comes out clean. Cool on a wire rack.
- Serve warm or at room temperature. Refrigerate leftovers.
Tips
- Kabocha squash is dense; steaming yields a smoother texture than boiling.
- For a deeper flavor, roast the kabocha at 400°F for 30 minutes instead of steaming.
- Store leftover pie in the refrigerator for up to 3 days.
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