Kabocha pumpkin pie

Today, I decided to make pumpkin pie! It was the first time I had ever tried to make a) a pie and b) pumpkin pie in particular, so I had no faith that my creation would turn out well, especially since I had to substitute a bunch of the ingredients (such as the actual pumpkin) . . . but it ended up tasting really, really delicious.

It might not look that delicious. But it was.

If anyone else wants to try to make it, I’ve posted the recipe I used below. It might not be a very useful recipe if you’re in the U.S. and have things like actual pumpkin, graham crackers, and limes at your disposal, but if you’re in Japan and want to make a pumpkin pie without those things, here’s what I did:

Kabocha Pumpkin Pie

(a hybrid of this recipe and this recipe, which I think must themselves be based on the same recipe, with a couple last-minute substitutions by me.)

Ingredients

Filling:
1 kabocha squash
200 g (1 cup) cream cheese, room temperature
1 c sugar
1/3 tsp nutmeg
1 1/2 tsp cinnamon
1 tsp ground ginger
1/2 tsp salt
1 1/2 tbsp water
2 eggs, room temperature

Crust:
enough sweet biscuits/crackers to make about 1 1/2 cups of crumbs (I used “Marie” biscuits; you can also use graham crackers, if you have graham crackers)
1/2 c walnuts
1/3 c light brown sugar
grated zest of one yuzu (citron)
1/2 tsp ground ginger
1/4 c unsalted butter, melted

Directions

1. Cut the squash in half and place on a lightly oiled baking sheet. Roast in a 175 C oven for forty-five or so minutes, until soft. When cool enough to handle, scoop out seeds and discard, then scoop out flesh and mix (or process in a food processor or blender) till smooth. Measure out 2 1/2 c puree.

2. Finely chop the walnuts. Crush the biscuits. Mix all the crust ingredients together and press onto the bottom and sides of a glass pie dish. Bake the crust at 150 C for 10 -15 minutes, till set and nicely browned. Let cool on rack (but leave the oven on).

3. For filling: whip cream cheese with sugar by hand, or in a mixing bowl with electric beaters, till light and fluffy, about 5 minutes. Mix in puree, water, spices, and salt. Add eggs, beating just to combine and scraping down the bowl. Mix thoroughly but do not over beat.

4. Pour the filling into the crust and bake at 150 C for 40-50 minutes, until the center is just set. Cool.

(JAPANESE VERSION BELOW)

パンプキンパイ

材料

中身:
かぼちゃ 一つ
クリームチーズ 280g
砂糖 200g
ナツメグ 小さじ1/3
シナモン 小さじ3/2
しょうがパウダー 小さじ1
塩 小さじ1/2
水 大さじ3/2
卵 二個

パイ皮:
甘いビスケットかクラッカー 7枚
  砕いて約1カップ半の分量
くるみ 100g
黒砂糖 67g
柚子、又はライム一個の皮を擦ったもの
しょうがパウダー 小さじ1/2
無塩バター(溶かしたもの)50g

作り方

1.かぼちゃを半分に切る。ベーキングシートに軽く油をひき、その上に乗せる。175度のオーブンで約45分間、柔らかくなるまで焼く。手で触れられる程度に冷たら、種を取り出して捨て、果肉を取り出し、なめらかになるまでかき混ぜる。(フードプロセッサーやミキサーを使ってもよい。)そのピューレを2カップ半、量り取る。

2.胡桃を細かく刻む。ビスケットをつぶす。パイ皮の材料全てを混ぜ合わせ、ガラス製のパイ皿の底や側面に押しつぶす。150度のオーブンで10~15分間、形ができ、きつね色になるまでパイ皮を焼く。棚において冷ます。(しかしオーブンはつけたままにしておく。)

3.中身を作る。クリームチーズに砂糖を加えて柔らかくなるまで、約5分間、泡立てる。手でも泡立てても電動泡立て器を使ってもよい。ピューレと水と香辛料と塩とクリームチーズを混ぜ合わせる。かき混ぜた卵を静かに加える。よく混ぜ合わせるが、練りすぎない。

4.中身をパイ皿に入れ、150度のオーブンで中央が固まるまで40~50分間焼く。冷ますと出来上がり。

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