In Hawai'i, we have a beautiful abundance of produce. I enjoy each season for the unique crop that comes. Kabocha Squash looks, tastes and feels like an heirloom pumpkin. I use it in curries, roasted and mostly in PIE!
This recipe will feel like a traditional Pumpkin Pie. Roasting our own kabocha gives an earthy flavor that will land you straight into the Holiday Season, Island style.
Ingredients:
- 1/2 cup maple syrup
- 1 tbsp pumpkin pie spice
- 1/2 tsp sea salt
- 1 1/2 cups roasted kabocha squash puree
- 1 cup (canned) full-fat coconut milk
- 3 large eggs
- 1 tsp vanilla extract
- 1 pre-made pie crust
Method for the kabocha squash:
Preheat the oven to 400° F., and slice the squash in 1/2. Line a tray with parchment paper and place the squash cut side down. Pour an inch of water to help with even cooking. Roast until soft when pressed, about 45 mins. Remove from the oven and allow to cool completely. Scoop out the seeds, strings and the brightly colored soft kabocha flesh. Puree until completely smooth in a blender. Store in the fridge for up to 1 week.
Method for the Pie:
Mix the eggs in a bowl until well blended. Add the rest of the ingredients and beat until smooth and well combined. Pour into prepared pie crust and bake at 350° F. for about 30-35 minutes or until the center doesn't jiggle when you hold the edge of the pan. Allow to cool for 10 minutes, then serve with fresh whipped cream.
Bethany’s food is legendary for bringing people together! Inspired by Local Ingredients and Fresh Flavors, she loves to create easy recipes with unforgettable flavor. More at CommunityEats.com or @communityeats.com