Kabocha Squash Pie

Ingredients

For the filling:

• 1 medium kabocha squash, about 3 pounds
• 10 ounces (1 1/3 cups) cream cheese, at room temperature
• 1 cup sugar
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ¾ teaspoon freshly ground nutmeg (about 1/4 of a nutmeg)
• ½ teaspoon salt
• 1 ½ tablespoons brandy
• 2 eggs at room temperature

For the crust:

• ¾ cup (2 ounces) walnuts
• ½ cup, packed, light brown sugar
• ¾ cup graham cracker crumbs (about 7 crackers)
• Grated zest of 1 lime
• ¾ teaspoon ground cinnamon
• ⅛ teaspoon ground ginger
• ¾ teaspoon salt
• ¼ cup (2 ounces) unsalted butter, melted
• Crème fraîche, for serving (optional)
• Ginger butterscotch sauce, for serving (see recipe)

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    570 calories; 29 grams fat; 12 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 7 grams polyunsaturated fat; 73 grams carbohydrates; 4 grams dietary fiber; 41 grams sugars; 7 grams protein; 100 milligrams cholesterol; 671 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. For pie filling, bring an inch of water to a boil in a large covered pot fitted with a steamer basket or rack. Put in squash, cover and steam, replenishing water as needed, until fork tender, about 1 hour. Turn squash over halfway through steaming. Set squash aside until cool enough to handle.
2. Heat oven to 325 degrees. For crust, place walnuts on a baking tray, and toast in oven, stirring once or twice, until fragrant, about 15 minutes. Let cool. Reduce oven temperature to 300 degrees.
3. In a food processor, combine walnuts with a few tablespoons brown sugar and pulse a few times, until nuts are coarsely ground. In a large bowl, whisk nuts with graham cracker crumbs, remaining brown sugar, lime zest, spices and salt. Pour melted butter over this mixture, and mix with your fingers until butter is distributed. Press evenly into a 10-inch glass pie plate. Bake crust until lightly browned, about 12 minutes, then set aside. Keep oven at 300 degrees.
4. When squash is cool, cut it in half and scoop out seeds and pulp. Scoop squash flesh into a measuring cup until you have 2 1/2 cups.
5. In a food processor, process cream cheese with sugar, spices and salt until light and smooth. Scrape down bowl, add squash and process until smooth. Mix in brandy and then eggs, one at a time. Finish mixing with a rubber spatula.
6. Place pie plate on a baking sheet and scrape filling into crust. Bake until just set in center, about 1 hour. Let cool before serving, topped with crème fraîche and drizzled with butterscotch sauce.

2 hours 30 minutes