Recipes Kabocha Pie 7 months ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: P.S. Snacks makes safe-to-eat raw cookie dough with one unique ingredient admin March 13, 2021 New Recipe: Potempa: Muppet Cookie Monster would love this winning recipe admin April 9, 2021 New Recipe: Viewpoint: Don’t lose hope – Newspaper admin April 17, 2021 Vegan Tom Kha January 24, 2022 New Recipe: Bartenders create ice cream company through pandemic, cancer diagnosis admin March 23, 2021 New Recipe: Gideon’s Bakehouse At Disney Springs Made A Mysterious Announcement On There Facebook Page! admin April 1, 2021 About The Author More from this Author One Response butfirstboba November 25, 2021 INGREDIENTS – 2 cups pureed kabocha (under 2lbs) – 1 can (12oz) evaporated milk – 1/2 cup granulated sugar – 1/2 cup dark brown sugar – 3 egg yolks – 1 egg – 2 tsp Chinese five-spice – pinch of salt – 1 egg white – 1 tsp water – 1 deep dish 9in pie crust INSTRUCTIONS 1. Preheat oven to 350F 2. Cover the entire pie crust pan with foil and place pie weights over it 3. Blind bake the covered pie crust for 30 minutes 4. In a small bowl, combine the egg white with 1tsp of water and mix to combine 5. Once the pie is done, brush the inside of the crust with the egg wash (be sure to not brush the outside crust) 6. Then bake for another 5 minutes 7. Remove from oven and preheat oven to 400F 8. In a large bowl, combine the pureed kabocha with the egg yolks and egg 9. Then mix in the granulated and brown sugar, Chinese five-spice, and salt 10. Then slowly stir in the evaporated milk 11. Pour the kabocha filling into the prebaked pie shell and bake at 400F for 15 minutes 12. Lower the heat to 350F and continue to bake for another 45 minutes or until the center is just barely set 13. Remove from oven and allow to cool for 30-45 minutes before serving **Recipe can also be found here:** https://butfirstboba.com/2021/11/24/kabocha-pie/ Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.