Kabocha Pumpkin Pie (a Lighter and Fluffier Pie)

Filling

Microwave the kabocha squash for 2 to 3 minutes, so it’ll be much easier to cut. Halve the kabocha by tilting your knife to a 45-degree angle and slicing it down from the bottom of the squash (the softer part). Then cut to 1-inch thick slices.

Prepare a steamer with 2 inches of water in it. Top with steaming rack, and place the pumpkin on the rack. Cook covered over medium high heat until it reaches a boil and steam comes out from the lid. Steam until the squash turns tender throughout, about 15 minutes.

Transfer the kabocha to a plate and let cool for 15 minutes, until it can be handled by hand. Peel off the skin with a knife and discard. Measure 3 heaping cups (400 grams) of kabocha and transfer to a blender.

Add the butter, double cream, milk, brown sugar, eggs, butter, ginger, cinnamon, and salt into the blender. Turn on low spead and gradually increase to high. Blend until it forms a silky puree, 15 to 20 seconds. The puree should have a consistency thick enough to coat a spoon. You can add more milk if the texture is too thick, or add more squash if it’s too runny.

Layer a few dish towels on your kitchen counter. Drop the blender bowl from a 2-inch height onto the dish towels a few times, to release the bubbles that have formed in the puree. Transfer into a big bowl. The puree can be made a day earlier and stored in an airtight container in the fridge.

Bake

Sprinkle a thin layer of flour onto a clean working surface and place the pie dough on top. Let rest for 5 to 10 minutes, until it’s soft enough to roll out without cracking.

Dust the top of the pie dough and your rolling pin with flour. Roll out the dough into a round sheet that is about 1/8-inch (3-mm) thick, and 1-inch larger than the rim of your pie pan. Rotate the dough frequently so it won’t stick to the surface. Dust with more flour if needed.

Roll the dough over your rolling pin and unroll it over the baking dish. Gently arrange the dough to fit the pan. Trim off the excess dough with scissors, leaving about 1/2 inch (1-cm) from the rim of the baking pan.

Tuck the edge of the dough underneath so it creates a thick border that rests on the rim of the baking dish. Crimp the edges by pressing the edge with your finger while holding the two sides with the knuckles of your other hand.

Cover the dough with cling film and transfer to the fridge. Let rest for 30 minutes to 1 hour, until it’s completely cooled and turns solid.

Adjust oven racks, so one is in the middle and one is on the bottom. Place a pizza stone on the bottom rack (Optional). Preheat the oven to 425 degrees F (220 C).

Beat the egg with 1 tablespoon water in a small bowl to make an egg wash.

When the pie is well chilled, transfer to the kitchen counter. Crumple a piece of baking parchment and flatten it, cover the bottom of the pie and arrange it so it fits the shape. Add pie weights, beans, or rice onto the baking parchment. Transfer the pie onto the pizza stone. Turn the oven to 400 F (200 C). Bake for 30 minutes, or until the edges turn golden.

(Optional) If you made the pie garnish, you can now place them on the middle rack and bake until the surface turns golden, 15 to 17 minutes.

Transfer the pie crust to the kitchen counter and remove the pie weights. Brush the entire pie crust surface with a thin layer of egg wash. Return it to the bottom of the oven and bake for another 5 to 7 minutes, until the egg wash has dried completely and the bottom of the pie crust turns solid. If you plan to make the pie in advance, you can pre-bake the pie crust one day in advance.

Let the pie crust cool completely. Turn the oven to 350 F (176 C).

Fill the pie with the kabocha squash puree, up to 3/4 of the crust. Bake on the middle rack until the filling sets and the centre jiggles slightly, about 40 minutes. Transfer the pie to a cooling rack and let cool completely before serving.

Slice the pie and top with whipped cream or vanilla ice cream. Enjoy!