Ingredients
- 1 Kabocha pumpkin (or butternut squash/sugar pumpkin)
- 1 buttery pie crust (store-bought or homemade)
- ¾ cup brown sugar (or maple syrup/honey)
- 2 eggs (or flax eggs/silken tofu for vegan)
- 1 cup coconut milk (or heavy cream)
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 ½ cups flour (for the crust)
- ½ cup cold butter (for the crust)
- ¼ cup sugar (for the crust)
- Salt (for the crust)
- 3-4 tablespoons cold water (for the crust)
Instructions
- Preheat your oven to 375°F (190°C). Halve the kabocha pumpkin, scoop out the seeds, and roast or steam until tender. Once cooled, scoop out the flesh and mash it smoothly.
- In a large mixing bowl, combine 1 ½ cups of flour, ½ cup of cold butter, and ¼ cup of sugar. Blend until it resembles coarse crumbs, add 3-4 tablespoons of cold water until the dough comes together. Roll it out, press it into a 9-inch tart pan, and chill for 30 minutes.
- In a separate bowl, whisk together 2 cups of mashed pumpkin, ¾ cup of brown sugar, 2 eggs (or substitutes), 1 cup of coconut milk (or cream), and spices. Mix until smooth.
- Pour the filling into the prepared crust and bake for 45-50 minutes, until the filling is set. Let cool for at least an hour before slicing.
- Serve with powdered sugar, whipped cream, caramel, or toasted nuts.
Notes
For best results, ensure your pumpkin is fully cooled before mixing with other ingredients. Chill the crust well before baking to achieve a flaky texture.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian