Kabocha Squash Pie

⏳ 2 hours total 🔥 413 kcal 💪 9.3 g protein 🍰 8 servings

Recipe inspired by June and Chef Jon

Pictorial Instructions

1 Crust: In a large mixing bowl, combine flour, salt, and sugar. Add butter, mix with hands until the mixture is crumbly. Add ice water to the egg yolk and mix well. Add the egg yolk water mixture to the flour butter mixture 1 tbsp at a time, continue to mix until the dough can clump together.

Shape the dough into a 4 inch diameter disk, wrap with plastic and chill in the fridge for 1 hour. Roll out the dough to about 12.5 inch in diameter, carefully transfer into a 9 inch pie plate, shape the edge of the pie crust with your knuckles. Gently pierce the bottom of the crust with a fork, chill it in the fridge for about 30 min.

Pre-heat the oven at 420 F, bake it with pie weights for 12-15 minutes, or until the edge is golden brown. Remove the pie weights, brush it with egg white, bake for another 3-5 minutes. Remove from the oven and let it cool completely. 

2 Filling: Cut the kabocha open, remove all seeds, cut into chunks. Steam the squash on medium heat for about 20-25 minutes until fork tender. Let it cool down a little, use a spoon to scrape off the flesh. To 20 oz steamed squash flesh, add sweet condensed milk, milk, eggs, pumpkin spice, salt, vanilla extract, and all purpose flour, mix well. Strain the mixture using a fine mesh. Pour the filling into the pie crust.

3 Baking: Pre-heat oven to 350 F, bake the pie for about 50-55 minutes, or until the filling is set. When you move the pie, the center is still a little jiggly. Let it cool in the oven.