Thursday, November 25, 2010

Due to popular demand... | Pumpkin pie recipe!

Happy Thanksgiving Day!

Pumpkin pie (serves 8)
1 lb kabocha squash (available in winter at any Japanese grocery store), seeded
½ cup sugar
½ cup coconut milk
2 large eggs
2 Tbs. cornstarch
1 tsp. ground cinnamon
½ tsp. ground ginger
½ tsp. salt
1 9-inch prepared graham cracker crust

  1. Preheat oven to 325F.
  1. Place kabocha squash in medium pot and cover with 2-inch water. Steam for an hour, or until mush. Scoop out the flesh and mash.
  1. Whisk together kabocha squash, sugar, coconut milk, eggs cornstarch, cinnamon, ginger and salt in large bowl. Pour into piecrust and bake 50-60 minutes, or until set.
  1. Cool on rack until ready to serve.