Ingredients and Weight:
- Kabocha squash: 2 pounds (peeled and seeded)
- Granulated sugar: 1 cup
- Canned evaporated milk: 1 (12-ounce) can
- Ground cinnamon: 1 teaspoon
- Freshly grated nutmeg: 1/2 teaspoon
- Ground ginger: 1/4 teaspoon
- Salt: 1/4 teaspoon
- Pie crust: 1 (9-inch) unbaked
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Steam or roast the kabocha squash until tender.
- Mash the cooked squash until smooth.
- Stir in the sugar, evaporated milk, cinnamon, nutmeg, ginger, and salt.
- Pour the squash filling into the pie crust.
- Bake for 1 hour and 15 minutes, or until the crust is golden brown and the filling is set.
Nutritional Information:
- Calories: 250 per slice (1/8 of pie)
- Fat: 5 grams
- Carbohydrates: 45 grams
- Protein: 3 grams
Dish Characteristics:
- Rich and creamy filling with a slightly sweet and savory flavor
- Moist and flaky pie crust
- Perfect dessert for autumn or winter gatherings
User Comments:
- "This pie is absolutely delicious! It's not too sweet, and the squash filling is so creamy."
- "I love that this pie is made with kabocha squash. It gives it a unique and flavorful twist."
- "This is the best pumpkin pie I've ever had. I will definitely be making it again for Thanksgiving."
Special Precautions and Tips:
- Make sure to choose a ripe kabocha squash. It should have a deep orange color and feel firm to the touch.
- To prevent the pie crust from burning, cover the edges with aluminum foil during baking.
- Allow the pie to cool for at least 1 hour before serving. This will allow the filling to set properly.
