Kabocha Squash Pie With Spiced Crust Recipes

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PUMPKIN PIE WITH SPICED CRUST

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 8 to 10 servings

Number Of Ingredients 25



Pumpkin Pie with Spiced Crust image

Steps:

  • Make the crust: Pulse the flour, granulated sugar, salt, cinnamon, ginger, cardamom, nutmeg and allspice in a food processor to combine. Add the butter; pulse several times until it looks like coarse meal. Add the vinegar and 1/4 cup ice water; pulse a few more times until the dough comes together and forms a ball. Turn the dough out onto a piece of plastic wrap; press into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
  • Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate, pressing the dough into the bottom and up the side. Fold the overhanging dough under itself and crimp with your fingers or a fork. Freeze until firm, about 1 hour.
  • Put a baking sheet on the middle oven rack and preheat to 375 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Transfer to the hot baking sheet and bake until lightly golden around the edge, about 20 minutes. Remove the foil and weights and continue baking until the crust is golden all over, about 10 more minutes. Transfer to a rack and let cool completely; leave the baking sheet in the oven.
  • Meanwhile, make the filling: Whisk the pumpkin puree, eggs, heavy cream, granulated sugar, vanilla, cinnamon, ginger, cardamom, nutmeg, allspice and salt in a medium bowl until well combined. Pour into the cooled crust and return to the hot baking sheet in the oven. Bake until set around the edge but the center still jiggles slightly, 50 minutes to 1 hour. Transfer to the rack and let cool completely.
  • Make the whipped cream: Beat the heavy cream, brown sugar, vanilla and cinnamon in a large bowl with a mixer on medium-high speed until soft peaks form, 2 to 3 minutes. Serve the pie with the whipped cream.

3/4 cup granulated sugar
1/2 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/2 teaspoon salt
1 cup cold heavy cream
1/4 cup packed light brown sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1 cup heavy cream
1 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon granulated sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cardamom
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground allspice
1 stick cold unsalted butter, cut into small pieces
1 tablespoon apple cider vinegar
1 15-ounce can pure pumpkin puree
2 large eggs

KABOCHA SQUASH PIE

Provided by Melissa Clark

Categories     dessert

Time 2h30m

Yield 8 servings

Number Of Ingredients 19



Kabocha Squash Pie image

Steps:

  • For pie filling, bring an inch of water to a boil in a large covered pot fitted with a steamer basket or rack. Put in squash, cover and steam, replenishing water as needed, until fork tender, about 1 hour. Turn squash over halfway through steaming. Set squash aside until cool enough to handle.
  • Heat oven to 325 degrees. For crust, place walnuts on a baking tray, and toast in oven, stirring once or twice, until fragrant, about 15 minutes. Let cool. Reduce oven temperature to 300 degrees.
  • In a food processor, combine walnuts with a few tablespoons brown sugar and pulse a few times, until nuts are coarsely ground. In a large bowl, whisk nuts with graham cracker crumbs, remaining brown sugar, lime zest, spices and salt. Pour melted butter over this mixture, and mix with your fingers until butter is distributed. Press evenly into a 10-inch glass pie plate. Bake crust until lightly browned, about 12 minutes, then set aside. Keep oven at 300 degrees.
  • When squash is cool, cut it in half and scoop out seeds and pulp. Scoop squash flesh into a measuring cup until you have 2 1/2 cups.
  • In a food processor, process cream cheese with sugar, spices and salt until light and smooth. Scrape down bowl, add squash and process until smooth. Mix in brandy and then eggs, one at a time. Finish mixing with a rubber spatula.
  • Place pie plate on a baking sheet and scrape filling into crust. Bake until just set in center, about 1 hour. Let cool before serving, topped with crème fraîche and drizzled with butterscotch sauce.

Nutrition Facts : @context http, Calories 472, UnsaturatedFat 11 grams, Carbohydrate 59 grams, Fat 25 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 12 grams, Sodium 414 milligrams, Sugar 43 grams, TransFat 0 grams

1 medium kabocha squash, about 3 pounds
10 ounces (1 1/3 cups) cream cheese, at room temperature
1 cup sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon freshly ground nutmeg (about 1/4 of a nutmeg)
1/2 teaspoon salt
1 1/2 tablespoons brandy
2 eggs at room temperature
3/4 cup (2 ounces) walnuts
1/2 cup, packed, light brown sugar
3/4 cup graham cracker crumbs (about 7 crackers)
Grated zest of 1 lime
3/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
3/4 teaspoon salt
1/4 cup (2 ounces) unsalted butter, melted
Crème fraîche, for serving (optional)
Ginger butterscotch sauce, for serving (see recipe)

KABOCHA SQUASH PIE (JAPANESE PUMPKIN PIE)

Kabocha, a Japanese winter squash, tastes a bit like sweet potato as well as pumpkin so you can enjoy a bit of both!

Provided by lilyumestar

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h15m

Yield 8

Number Of Ingredients 11



Kabocha Squash Pie (Japanese Pumpkin Pie) image

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.

Nutrition Facts : Calories 137.5 calories, Carbohydrate 23.1 g, Cholesterol 0.1 mg, Fat 3.3 g, Fiber 1.3 g, Protein 4.2 g, SaturatedFat 0.5 g, Sodium 65 mg, Sugar 10.4 g

¾ cup graham crackers, crushed
½ cup all-purpose flour
⅛ cup light soy butter
1 tablespoon soy milk
¼ teaspoon ground cinnamon
2 ⅓ cups kabocha squash - halved, peeled, seeded and cut into 1 1/2 inch cubes
⅔ cup silken tofu
1 teaspoon vanilla extract
¼ cup white sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

SPICED KABOCHA SQUASH PIE WITH PUMPKIN-SEED CRUMBLE

This aromatic alternative to pumpkin pie calls for fresh (not canned!) squash and a new twist on the classic crumble topping. If you'd like some sparkle on the edge of your crust, brush it with a beaten egg and sprinkle with coarse sugar before baking.

Provided by Rhoda Boone

Categories     Dessert     Thanksgiving     Squash     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes one 9-inch pie

Number Of Ingredients 27



Spiced Kabocha Squash Pie With Pumpkin-Seed Crumble image

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.

For the pie crust:
1 1/4 cups all-purpose flour, plus more for rolling
2 1/4 teaspoons granulated sugar
1/2 teaspoon kosher salt
1/2 stick (4 tablespoons) unsalted butter, cut into pieces and frozen for 15 minutes
1/4 cup solid vegetable shortening, cut into pieces and refrigerated for 15 minutes
For the filling:
One 2 1/2-pound kabocha squash
1 1/4 cups heavy cream
1/2 cup packed light brown sugar
2 tablespoons molasses
3 large egg yolks plus 1 whole egg, room temperature
1 teaspoon vanilla extract
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
For the crumble topping:
1/2 cup all-purpose flour
1/3 cup light brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon kosher salt
1/8 teaspoon baking powder
3/4 stick (6 tablespoons) unsalted butter, cut into small pieces
1/2 cup shelled, roughly chopped, and toasted pumpkin seeds (pepitas)
Special equipment:
9-inch pie pan

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