Kabocha squash steamed in a rice cooker for 25 minutes (with skin)
2 heaping cups
Molasses or brown sugar syrup
Make the pie crust, and thinly spread it out in the pie pan up to the edges.
Place all of the ingredients except for the pie crust in a blender or food processor, and process until it's smooth.
Pour the Step 2 mixture into the Step 1 pie crust. Flatten out the top.
Bake in a preheated oven at 220℃ for 10 minutes, then reduce to 170℃ and bake for 40 minutes. Remove and place on a rack to cool.
This picture was taken just after baking, so the back crust fell off a bit.
Story Behind this Recipe
I wanted to enjoy the authentic taste of American pumpkin pie without using any American canned pumpkins, evaporated milk, or eggs; in other words, a pumpkin pie that is simple, natural, and good for the body, using Japanese kabocha squash. After taking various recipes into account, I perfected this taste which is just right for me!
As you'll be using a blender, you don't need to mash the kabocha. After Step 3, you can store the pie in the refrigerator. If baking from the refrigerator, bake at 170℃ for 47 minutes. After baking, the more you let it cool, the more the filling sets for a nice feel. The optimal time to eat it is the day after baking.