Kabocha Pumpkin Pie

Chef – Emily Rodriguez

Kabocha Puree

1 small kabocha squash
Vegetable oil
Salt

Set Oven to 400F. Cut Kabocha squash in half and remove seeds. Fill the inside cavity of the kabocha with a thin layer of oil and a sprinkle of salt. Roast in oven for about 45 minutes to an hour, until the kabocha is soft and tender. Once cool, Peel off skin and place flesh in a food processor and blend until it is a smooth paste. Pass it through a strainer to remove any left over skin or seeds. (This can be done up to 5 days ahead of time and reserved)

Graham Cracker Base:

100 g all-purpose flour
64 g whole wheat flour
¼ tsp salt
½ tsp baking soda
½ tsp ground cinnamon
64 g unsalted butter
87.5 g sugar ‘in the raw’
75 g honey

Mix all-purpose flour, whole wheat flour, salt, baking soda and cinnamon in a bowl. Paddle the butter and sugar in a kitchen aid until white and fluffy. Add flours, combine, turn out onto floured surface. Allow to rest for one hour, covered, then roll out to ½ cm thickness and carefully line tart mold. Press gently into sides of ring, trim off the excess and allow to rest in the fridge for at least another hour. Bake Crust for 20 minutes at 350F or until crust is golden brown.

Kabocha Pie Mix:

425 g Kabocha puree
1 can evaporated milk
150 g sugar
½ tsp salt
4 eggs

Whisk all ingredients one by one, then pass through strainer. Pour into tart pan, lined with the pre-baked graham cracker crust. Bake at 200F for 45 minutes or until the pumpkin mixture has slight jiggle.

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This recipe was shared with us by the Crop Trust #CropsInColor campaign.