Kabocha Pie
This unique squash pie is a delightful alternative to the Traditional Thanksgiving pumpkin pie.
Ingredients
- kabocha squash roasted and removed from the rind
- evaporated milk
- brown sugar
- eggs
- ground ginger
- ground cinnamon
Gingersnap Crust
- 13 oz ginger snaps divided, crushed
- 6 TB granulated sugar divided
- 12 TB butter divided, melted
Instructions
- Preheat oven to 350℉.
- Cut kabocha squash in half. Remove seeds and rub flesh with olive oil.
- Place squash on a baking sheet and transfer to the preheated oven. Roast for about 30 minutes or until you can easily pierce the flesh of the squash. Set aside to cool.
- Divide the crushed gingersnaps and granulated sugar into two bowls and mix well.
- Pour half of the melted butter in each of the bowls and mix with a fork until it resembles wet sand.
- Transfer the cookie mixture to two 9" pie pans. Press the cookie mixture into the pans. Transfer the pie pans to a sheet pan and bake in the preheated oven for 8-10 minutes.
- Scoop the cooled squash flesh from the rind and measure out 15 oz and transfer to a large bowl.
- Pour evaporated milk over the squash. Using and immersion blender, puree the ingredients until they're smooth.
- Whisk together the ginger, cinnamon, sugar, and egg. Add the egg mixture to the squash mixture and whisk until smooth.
- Preheat oven to 425℉.
- Pour the filling in the two baked pie shells, dividing it evenly.
- Bake the pies at 425℉ for 10 minutes. Reduce the temperature to 350℉ for another 20 minutes or until the filling is set and no longer jiggles. Remove from the oven. Transfer to a rack and cool completely.