Maple Bourbon Kabocha Pie

Maple Bourbon Kabocha Pie

I love pumpkin pie but this is a whole new level. Deep roasted squash flavors with a bit of spice... plus the maple... and the bourbon... and a little whipped cream for good measure, NOW WE’RE TALKIN!
Course Dessert
Keyword bourbon kabocha pie, kabocha pie, maple bourbon kabocha pie, maple bourbon pie
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8
Author Ian Wickman

Ingredients

Roasted Kabocha Puree

  • 1 each kabocha squash
  • 1 tsp olive oil

Pie Filling

  • 2 cups roasted kabocha puree (basically one small kabocha, doesn't have to be EXACT)
  • 2/3 cup cream
  • 1/3 cup maple syrup
  • 1/4 cup bourbon
  • 3 each eggs (2 whole and 1 yolk) (combine 2 eggs and 1 separated yolk and whisk before adding to mixture)
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp ginger
  • 1/4 tsp salt

Maple Bourbon Kabocha Pie

  • 1 each gluten free pie crust (I have used store bought, Bob's Red Mill mix, and my new favorite the beautiful pie dough recipe from Aran Goyoaga's new cookbook Cannelle et Vanille!)
  • 1 cup whipped cream (I whipped mine with sugar and vanilla, just lightly sweet but it's your pie 😉

Instructions

Roasted Kabocha Puree

  • Preheat your oven to 400 degrees F.
  • Cut your kabocha into quarters and scoop out seeds. Rub with a tiny bit of olive oil and place on a baking sheet and roast in the oven until fork tender, about 35 - 40 minutes. Let cool enough to handle. Can freeze these for a month or longer and/or proceed to the next step!
  • Remove skins and put in food processor and process until smooth.

Pie Filling

  • Separate the one egg yolk and add to 2 eggs, whisk in a medium bowl. The extra white can be used for whatever (for me it's usually fried up as a cooking snack on the spot ;).
  • Add the kabocha puree, cream, maple syrup, bourbon, and brown sugar to the bowl and stir together until fully combined.
  • Sprinkle the cinnamon, nutmeg, ginger, and salt over the mixture and whisk to fully integrate.

Maple Bourbon Kabocha Pie

  • Make sure your pie crust is ready to go (I needed to mix and prebake mine). Preheat the oven to 350 degrees F.
  • Add filling to pie crust (not too full, you may have a little extra which can be made into more pie or cooked like a custard!)
  • Cook until fully set and cooked through (insert a toothpick in the middle to check consistency) about 40 - 50 minutes. Serve with a bit of sweetened whipped cream, enjoy!

Notes

Oh mama, this baby is GOOD! I mentioned awhile ago how much I love kabocha squash, well this is yet another reason. I do love a good pie... well, fruit and squash pies mostly... and chicken pot pie... and banana cream pie... where was I? Oh, yeah, this is definitely one to try, and a perfect way to end a holiday meal!

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