Kabocha Pie

Are you ready for a different type of fall dessert?  If you like pumpkin pie, you gotta try this interesting pie made with kabocha.  Kabocha is a sweet, green, Japanese squash.  It's like pumpkin pie, but somehow feels less dense.  I tried it for the first time today and loved it.  Thank you Chef Azuki for this delicious autumn pie.  If you see kabocha in the supermarket or farmer's market, why don't you try making Kabocha Pie!

Kabocha Pie

Ingredients:

1 kabocha
3/4 C sugar
2 eggs
3/4 C vanilla almond milk
1 T pumpkin pie spice
1 pkg. (8 oz ) cream cheese softened


Directions:

1.  Make slits in the kabocha and microwave it for 5-8 minutes or until kapocha is tender
2.  Scoop out the seeds
3.  Add kabocha meat, sugar, eggs, almond milk, pumpkin pie spice and cream cheese
     in a blender
4.  Blend until smooth
5.  Use already prepared pie crusts
6.  Bake pie crust at 350 degrees for 5 minutes and then add filling
5.  Bake for 50 more minutes or until center is set
     (be sure to cover edges so it doesn't burn)
6.  Take it out of the oven and let it cool

You can have this delicious dessert warm or cold.
It's delicious flavor will getcha from your first bite!

BeaNspiration:  Trying new ingredients is an awesome adventure!