Kabocha Pumpkin Pie Recipe
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Video Directions
Kabocha Pumpkin Pie (also called a Japanese Pumpkin)
2 cups Kabocha Squash
9'' pie pan
1 12oz can evaporated milk
2/3 cup of sugar
2 eggs room temperature
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground clove(secret ingredient)
1 teaspoon vanilla extract
cook at 325 degrees for 55 minutes
Graham Cracker Crust
Graham Cracker Crust
Ingredients
1 1/2 cups graham cracker crumbs
3 tablespoons brown sugar
1/2 cup unsalted butter melted
Bake the crust at 350 degrees for 5 minutes
Using fresh kabocha pumpkin is preferred over canned pumpkin.
Having all your ingredients ready will always make cooking easier. Notice I use a blender in this recipe.
You will be blown away by the rich deep flavor of this pumpkin pie. Serve with hot coffee and whipped topping. Kabocha Pumpkin is delicious all year round.
Notice the beautiful color golden color. All this can be yours, just follow the recipe. Once you taste the kabocha you'll never go back to old pumpkin again.
Be careful cutting the kabocha, it is very thick.
The inside looks like a traditional pumpkin but the flesh is much denser and thicker.
Kabocha Squash
For cooking purposes, choose smaller sizes, which will have more tender, flavorful flesh. Select pumpkins which are free of blemishes, harvested with their stems intact, and those which feel heavy for their size. Unless they are waxed by the grower, a shiny skin indicates the squash was picked too soon. Look for a dull finish.
Plan on purchasing 1/3 to 1/2 pound of pumpkin per serving as a side dish. Much of the weight will be discarded in the peel and seeds.
Store in a cool, dry place, such as an attic or spare room (root cellars are too damp) at 45 to 60 degrees F. up to a month, or refrigerate for up to three months.
For extended storage, wash skins in a solution of about a tablespoon of chlorine bleach to a gallon of water to disinfect the skin and discourage mold or rot. Dry immediately as dampness encourages spoilage. If you find mold, wipe with vegetable oil to remove the mold and seal the spot.
Leftover cooked pumpkin can be frozen up to 16 months or canned.
As a convenience, pre-cooked, puréed pumpkin can be purchased in cans to use for most purposes, and it is surprisingly retentive of vitamins and minerals.
Fresh pumpkin can be pared and cooked in the same manner as most any winter squash, usually by cutting into chunks and simmering for 20 to 40 minutes, depending on size and age. Drain. When cool enough to handle, remove the skin and purae.
Plan on purchasing 1/3 to 1/2 pound of pumpkin per serving as a side dish. Much of the weight will be discarded in the peel and seeds.
Store in a cool, dry place, such as an attic or spare room (root cellars are too damp) at 45 to 60 degrees F. up to a month, or refrigerate for up to three months.
For extended storage, wash skins in a solution of about a tablespoon of chlorine bleach to a gallon of water to disinfect the skin and discourage mold or rot. Dry immediately as dampness encourages spoilage. If you find mold, wipe with vegetable oil to remove the mold and seal the spot.
Leftover cooked pumpkin can be frozen up to 16 months or canned.
As a convenience, pre-cooked, puréed pumpkin can be purchased in cans to use for most purposes, and it is surprisingly retentive of vitamins and minerals.
Fresh pumpkin can be pared and cooked in the same manner as most any winter squash, usually by cutting into chunks and simmering for 20 to 40 minutes, depending on size and age. Drain. When cool enough to handle, remove the skin and purée.