Kabocha Squash Pie With Spiced Crust Recipes

KABOCHA SQUASH PIE (JAPANESE PUMPKIN PIE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir the graham cracker crumbs together with the flour in a mixing bowl. Mix in the soy butter until the mixture is crumbly. Make a well in the middle of the flour mixture. Pour in the soy milk, and stir to make a soft dough. Turn the dough out onto a lightly floured surface, and knead briefly. Wrap in plastic wrap, and refrigerate for about 20 minutes.
• Roll out the dough onto a lightly floured surface to about 1/4 inch thick. Fit the crust into a 7 inch diameter pie plate. Use a fork to poke holes in the bottom.
• Bake the crust in the preheated oven until pale gold, about 15 minutes. Cool on a rack.
• Pour about 1 inch of water into the bottom of a pan. Place the kabocha into a steamer basket fitted into the pan. Bring to a boil, then reduce heat to medium, cover, and steam the squash until tender and easily pierced with a fork, about 15 minutes. Cool.
• Place the kabocha into a blender or bowl of a food processor, and blend until smooth. Stir the tofu, vanilla, sugar, cinnamon, and nutmeg into the kabocha mixture, and blend until very smooth. Pour into the prepared crust.
• Bake in preheated oven until center is set, about 20 minutes. Do not overbake or the filling will crack.

KABOCHA (JAPANESE PUMPKIN) PIE WITH A COCONUT FLOUR CRUST

Steps:

• COCONUT FLOUR PIE CRUST:.
• Preheat oven to 400 degrees.
• In medium bowl, beat butter, eggs, and salt together with a fork.
• Add coconut flour. Mix well, until there are no clumps.
• Gather dough into a ball, then pat it into a 9-inch greased pie pan.
• Prick dough with a fork several times.
• Bake for 9 minutes, then let cool.
• PIE FILLING:.
• Preheat oven to 400 degrees.
• In a large bowl whisk egg.
• To puree pre-roasted squash, use a food processor, electric mixer or blender. Peel off and discard skin. Depending on size of device used, puree squash in small batches to avoid lumps. Puree should be smooth and slightly silky.
• Add heavy cream and kabocha puree to the bowl; mix well.
• Add coconut flour; mix until there are no more lumps.
• Add spices, sea salt and sweetener of choice; mix well.
• Pour mixture into premade pie crust.
• Carefully place pie on middle rack in oven.
• Bake 20-30 minutes or until a fork inserted into center comes out clean.
• Allow to cool for 10 minutes.

SPICED KABOCHA SQUASH PIE WITH PUMPKIN-SEED CRUMBLE

Steps:

• Preheat the oven to 400°F with 1 rack on the bottom rung and 1 rack in the center of oven. Place 1 rimmed baking sheet on the bottom rack to preheat.
• Make the pie dough:
• In the bowl of a food processor, pulse 1 1/4 cups flour, sugar, and salt. Add butter and shortening and pulse until coarse, pea-sized crumbs form, about 10 seconds. With the machine running, add 2 tablespoons ice water and process until the dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers: If it is very crumbly, add pulse in more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
• Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine, then flatten into a disc with smooth edges (no cracks), cover with plastic wrap, and refrigerate at least 1 hour or overnight.
• Roast the squash:
• Meanwhile, cut the squash in half horizontally. Scoop out and discard the seeds. Place the squash, cut-side down, on a rimmed baking sheet and add a splash of water to the pan. Bake in center of oven until the squash flesh is easily pierced with a knife, about 1 hour. Remove from the oven, and allow to cool. Reduce the oven to 375°F.
• Roll out the dough:
• Meanwhile, roll out the dough into a 13-inch round on a lightly floured surface. Roll the dough loosely around the rolling pin then unfurl it into the 9-inch pie pan. Lightly press it into the pan. Leave 1 inch of dough hanging over the edge, trimming any excess dough. Tuck the dough under itself, then crimp the edge as desired. Chill at least 30 minutes.
• Make the crumble topping:
• In a medium bowl, whisk together the flour, sugar, cinnamon, salt, and baking powder to combine. Add the butter and massage with your fingertips until the mixture becomes clumpy and moist. Add the pumpkin seeds and mix until incorporated. Chill at least 30 minutes.
• Fill the pie and bake:
• When the squash is cool enough to handle, scoop out enough flesh to measure 2 1/4 cups and place in a blender. (Discard the skins and reserve extra squash flesh for another use.) Add cream, sugar, molasses, eggs, vanilla, ginger, cinnamon, nutmeg, and salt to the blender. Puree until filling is smooth and creamy.
• Pour the filling into the unbaked pie shell (do not overfill) and smooth the top with a rubber spatula. Sprinkle the top with the crumble mixture. Place on preheated rimmed baking sheet on bottom rung of oven. After 30 minutes, rotate baking sheet and move to center rung of oven. Bake until the filling is set and the crumble topping is golden brown, 25 to 35 minutes more. (Cover the crust edge with foil or a pie shield if it starts to brown too much.) Transfer pie to a wire rack and cool completely, about 3 hours. Pie will keep up to 2 days, loosely covered with foil, at room temperature.