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
- Preheat oven to 325F.
- 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.
- 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.
- Cool on rack until ready to serve.