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.
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.
Add the sugar to the kabocha and mix. Next, add the eggs, heavy cream, milk, and cinnamon powder and mix with a spatula.
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!
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.
When making a pie crust, please adjust the amount of water to reach the right consistency. (You can also use a frozen one.) It's also tasty to add sweet potatoes. When rolling out the pie crust, dust the board and rolling pin, and roll it out thin.