Kabocha Pumpkin Pie
Kabocha pumpkin is a popular ingredient in Japanese cuisine and is known for its sweet flavor and creamy texture.
This is vegetarian recipe. Dish can be prepared in 210 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Kabocha Pumpkin Pie
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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Cut the kabocha pumpkin in half, remove the seeds, and place it cut-side down on a baking sheet. Bake for about 45 minutes or until the flesh is soft.
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Scoop out the cooked pumpkin flesh and mash it with a fork until smooth. Set aside.
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In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, ground cinnamon, ground ginger, ground nutmeg, and salt. Mix well.
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In a separate bowl, whisk together the eggs, heavy cream, melted butter, and vanilla extract.
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Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
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Add the mashed pumpkin to the mixture and mix until smooth.
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Pour the pumpkin filling into the prepared pie crust.
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Bake for 50-60 minutes, or until the filling is set and the crust is golden brown.
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Remove from the oven and let it cool for at least 2 hours before serving.
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Serve the Kabocha Pumpkin Pie chilled or at room temperature.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 45g15%
- Sugars 25g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
