I love old fashioned Libby's Pie pumpkin recipe and I will probably make one this Thanksgiving - but sometimes I am in the mood for something a little different. Kabocha Squash tastes a lot like pumpkin but it has a more robust flavor and a denser texture. This pie can be made in a tart shell or an 8" or 9" pie dish. If you have leftover filling, you can place the leftover filling in a ramekin and cook in a water bath for a little "chef's snack".
| Roasted and Pureed Kabocha Squash | 32 oz. |
| White Sugar | 7 oz. |
| Brown Sugar | 7 oz. |
| All Purpose Flour | 3 oz. |
| Salt | 3/4 t. |
| Garam Masala | 3/4 t. |
| Ginger | 1/4 t. |
| All Spice | 1/4 t. |
| Eggs | 4 |
| Coconut Milk (full fat) | 2 cans |
| Half & Half | 12 oz. |
Prepare desired pie crust. Many pie crust flavors would work with this recipe - pate brisse, pate sucree, chocolate or graham cracker crust.
Preheat oven to 330 degrees.
1. Mix all dry with Kabocha Squash
2. Wisk in coconut milk and half & half to the squash mixture.
- At this point feel free to taste the filling adjust the spices to your liking.
3. Add eggs to mixture.
4. Pour mixture into unbaked pie shells
Bake for about 50-60 minutes. Pie is done when it does not giggle in the center.
Store in the refrigerator. Best to enjoy within 3 days. Top with whipped cream!
This pie freezes very well. After cooled down place in a pie box or cover with tented aluminum foil and place in the freezer for up to one month. To defrost, place in the fridge overnight.