Kabocha Squash Pie with an Easy Crust

Kabocha Squash Pie with an Easy Crust

This is my mother's delicious kabocha squash pie.
I used an easy pie crust recipe from an English chef's recipe.

Ingredients: 1 pie pan

For the pie crust
Plain white flour
150 g
75 g
2 tablespoons
For the kabocha squash cream
Kabocha squash
1/2 large (about 450 g)
1/2 cup (100 ml)
Beaten eggs
Heavy cream
1/2 cup (100 ml)
1/2 cup (100 ml)
Cinnamon powder
a small amount (optional)


1. For the pie crust: Mix the flour and butter by hand until the mixture becomes crumbly. Add the water, and knead until it is about the consistency of your ear lobe. Roll it into a ball, and let it rest in the fridge for 30 minutes.
2. For the kabocha squash cream: Cut the kabocha squash into small pieces, and microwave for 8 minutes. Remove the skin with a spoon, transfer to a bowl, and roughly mash with a folk.
3. Add the sugar to the kabocha and mix. Next, add the eggs, heavy cream, milk, and cinnamon powder and mix with a spatula.
4. Place the pie crust, which was rolled out thin, in the pie dish. Pour the kabocha squash cream in and bake in the oven for about 45 minutes at 190℃, then done!
5. I made a soy milk version. See Recipe ID: 736142

Story Behind this Recipe

When I went back to my parents' house and ate my mother's homemade kabocha squash pie, it was so delicious that I asked her to give me her recipe right away.