Crunchy Kabocha Squash Pie for Halloween
Kabocha squash is also known as Japanese pumpkin and has a sweet, nutty flavor.
This is vegetarian and gluten free recipe. Dish can be prepared in 120 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Crunchy Kabocha Squash Pie for Halloween
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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Cut the kabocha squash in half, remove the seeds, and place the halves face-down on a baking sheet. Bake for 45 minutes, or until the squash is soft.
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Scoop out the flesh of the squash and place it in a large mixing bowl. Mash the squash until smooth.
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In a separate bowl, combine the flour, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, and salt.
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Add the dry ingredients to the mashed squash and mix well.
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In a small bowl, beat the eggs and then add them to the squash mixture. Stir in the evaporated milk.
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Pour the mixture into the pie crust and smooth the top.
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Bake for 45-50 minutes, or until the filling is set.
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Remove from the oven and let the pie cool for at least 30 minutes before serving.
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Serve the crunchy kabocha squash pie for Halloween and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 50g17%
- Sugars 30g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
