Kabocha Squash Pie with Spiced Crust

Name: Kabocha Squash Pie with Spiced Crust
Prep time: 4 h 35 min
Cook time: 4 h 35 min
Total time: 4 h 35 min
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoons allspice; 59 milliliters bourbon, optional; 2 sticks cold butter, cut into pea-size pieces; 1 pinch Pinch cinnamon, for garning; 1 egg yolk; 4 larges eggs; 355 milliliters all-purpose flour, plus more for bench flour; 1 teaspoon ground cinnamon; 1 teaspoons ground ginger; 177 milliliters heavy cream; 10 servings Heavy cream, for garnish; 1 to medium kabocha squash, cut into sixths, seeds removed; 1 pinch Pinch kosher salt; 118 milliliters light brown sugar; 2 grates fresh nutmeg; 10 servings Olive oil; 59 milliliters sugar; 177 milliliters sweetened condensed milk; 1 teaspoon vanilla extract; 2 teaspoons ice cold water

The recipe Kabocha Squash Pie with Spiced Crust can be made in about 4 hours and 35 minutes. This recipe serves 10. This dessert has 643 calories, 9g of protein, and 44g of fat per serving. This recipe covers 14% of your daily requirements of vitamins and minerals. A mixture of grates nutmeg, vanillan extract, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a lacto ovo vegetarian diet. Users who liked this recipe also liked Spiced Kabocha Squash Pie with Pumpkin-Seed Crumble, Spiced Kabocha Squash Soup, and Easy Blackberry Pie with Spiced Sour Cream Custard (and No-Roll Pie Crust!).

Instructions

For the squash: Preheat the oven to 375 degrees F.

Ingredients you will need

Squash

Equipment you will use

Oven

Put the squash on a sheet tray, toss lightly with olive oil and toss in the oven. Roast the squash until a fork slides in and out easily, about 45 minutes.

Ingredients you will need

Olive Oil

Squash

Equipment you will use

Oven

Remove the squash from the oven and let cool.

Ingredients you will need

Squash

Equipment you will use

Oven

Remove the skin and puree until smooth.

Place 3 cups squash puree in a large mixing bowl, reserve the rest for another purpose.

Ingredients you will need

Squash

Equipment you will use

Mixing Bowl

For the crust: In the bowl of a food processor combine all the flour, sugar, cinnamon, allspice, ginger, nutmeg and salt. Toss in the butter and pulse until the mixture looks like grated parmigiano.

Ingredients you will need

Parmigiano Reggiano

Allspice

Cinnamon

Butter

Ginger

Nutmeg

Crust

All Purpose Flour

Sugar

Salt

Equipment you will use

Food Processor

Bowl

Add in the egg yolk and a few drops of the ice water. Pulse until the mixture starts to come together into a ball.

Ingredients you will need

Water

Egg Yolk

Add a few more drops of water if the mixture still seems dry.

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Water

Turn the dough out onto a lightly floured work board. Using the heels of your hand, schmear the dough straight forward and roll it back with your fingertips. Repeat this process two more times. Form the dough into a disk, wrap in plastic and refrigerate for at least 1 hour.

Ingredients you will need

Dough

Roll

Wrap

Remove the dough from the fridge and let warm up for 5 minutes.

Ingredients you will need

Dough

Roll the dough out into a large circle and lay in a deep pie dish. Trim the dough all the way around so there is only 1/2-inch overhang. Fold the dough under and crimp the edges decoratively. Make sure the edges don't extend beyond the pie plate rim. Prick the dough all over with a fork.

Ingredients you will need

Dough

Roll

Equipment you will use

Pie Form

Lay aluminum foil over the dough to cover and fill the pie plate with baking beans.

Ingredients you will need

Beans

Dough

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Aluminum Foil

Place the pie plate on a sheet tray and bake in the oven for 15 minutes.

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Oven

Remove the foil and baking beans and bake for 5 more minutes.

Ingredients you will need

Beans

Equipment you will use

Oven

Aluminum Foil

Remove from the oven and let cool.

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Oven

Reduce the heat in the oven to 350 degrees F.

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Oven

For the filling: In a small bowl, beat the eggs until they are smooth. Beat in the cream.

Ingredients you will need

Cream

Egg

Equipment you will use

Bowl

Add the cream/egg mixture to the squash puree and beat to combine. Beat in the condensed milk, brown sugar, bourbon if using and vanilla. Beat until the mixture is well combined, 1 to 2 minutes.

Ingredients you will need

Sweetened Condensed Milk

Brown Sugar

Bourbon

Vanilla

Squash

Cream

Egg

Pour the squash mixture into the prepared pie shell.

Ingredients you will need

Pie Crust

Squash

Place on the sheet tray and place back into the oven for 25 minutes. Rotate the pie and bake until the mixture barely jiggles when shaken, another 20 to 25 minutes. If the crust starts to get too dark, place a pie shield ring on the pie to protect the edges from burning.

Ingredients you will need

Crust

Equipment you will use

Oven

Remove the pie from the oven and let it cool for at least 1 hour before cutting.

Equipment you will use

Oven

Whip heavy cream with a pinch of cinnamon until stiff peaks, and top the pie as a garnish.

Ingredients you will need

Heavy Cream

Cinnamon

Equipment

Recommended wine: Vin Santo, Late Harvest Riesling, Lambrusco Dolce

Vin Santo, Late Harvest Riesling, and Lambrusco Dolce are great choices for Pie. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. One wine you could try is Angel Late Harvest Riesling. It has 5 out of 5 stars and a bottle costs about 19 dollars.

Angel Late Harvest Riesling

Messina Hof's Angel is a crisp, sweet dessert wine, harvested from the last pick of Riesling when the grapes are almost raisins. Perfect with fruit, cheesecake and light, sweet chocolate desserts.