Thursday, September 18, 2014

Kabocha (Pumpkin) Pie


Pie crust for 9
½" (25cm) pie pan:

Mix with a whisk:


1 C white flour

½ C whole wheat flour
1 T brown sugar
¼t salt

Mix in:


3 T coconut oil or butter


When the mixture looks a bit like peas, add, a little at a time:

3-4 T iced water, vodka, shochu, or tequila(the alcohol makes the crust more flakey)





Use your clean hands to mix only until the dough holds together, you may not need all the liquid. You may need a tiny bit more. You don't want too much liquid, so add it sparingly.


This whole process can be greatly simplified by mixing the crust in a food processor and pulsing, little by little. When a handful sticks together, it's done.


(Press the dough into a disk, wrap in plastic, and refrigerate for an hour.)

Roll dough out between 2 sheets of cooking paper until it's about 4 mm thick.




Remove the top sheet of paper, lay the crust in a pie pan, and press to fit. Crimp the edges.






Place the other sheet of cooking paper in the crust, and put flat marbles on it (or something similar and heat-proof) to keep the crust from puffing up while it bakes.







Bake the crust at 200ºC (390ºF) for 15-20 minutes, or until lightly browned.Remove the marbles and paper and return to the oven until the bottom of the crust looks dry. Then cool on a wire rack.






Meanwhile, make your filling.

Blend until smooth, little by little:


2C kabocha squash (steamed and cooled, peels are fine to include)

2 eggs
2 T brown sugar
½ t cinnamon
½-¾C milk
(½ t vanilla)
⅛ tsalt
(¼t nutmeg)
(⅛ t ground cloves)


After each batch in the blender (or food processor), pour into a big bowl. When finished blending, stir until thoroughly mixed.






Pour into cooled, baked crust.









Bake at 180ºC (350ºF)for 40-45 minutes, or until the center
of the pie is firm. Cool on a wire rack. Cover, and
refrigerate. Serve with whipped cream.


I usually use 1 whole kabocha, making enough filling for 2 pies and freeze the unused portion.
Click this link to see pyrexPie Pansavailable from Amazon.

3 comments:

  1. Hi, Diane, do you think I can try this with sweet potatoes instead?

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    Replies
    1. If you mean Satsuma sweet potatoes (the Japanese kind), I wondered that myself. Since they are a bit more dry than kabocha, it might be a good idea to add a little butter to the filling.

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  2. Hi Diane, I am going to use this recipe over the weekend to make a kabocha pie! I have never used coconut oil before for pie crust! Interesting. Despite the current shortage, I actually got my hand on some butter so might use that, not sure yet. Thanks for all the great recipes!

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