Pitiful Pandemic Pie or A Spicy Kabocha Sensation? (Patreon)

Don't laugh at that whipped cream on top of the pie*.  I consider it a metaphor for something-something-something pandemic. 

Anyway, lousy photo aside, this is an amazing pie that Richard found a while back, we made it a couple times, tweaking and tweaking it until we got it where we wanted it. So here it goes. If you happen to have all these ingredients in your pantry and fridge...

Ingredients: 

Crust

1 and 1/2 all purpose flour

1/4 sugar

2 teaspoons ground cinnamon

1 teaspoon allspice

2 teaspoons ground ginger

1 teaspoon fresh nutmeg

4-5 cloves 

pinch of salt

1 and 1/2 sticks cold butter, cut into pieces (or since they don't sell sticks of butter like they do in the States here, I chopped up some cold butter and filled a  heaping cup, heaping but not mashed down)

1 egg yolk

2 or so spoons of cold water

Filling

4 large eggs

3/4 cup heavy cream

3/4 cup condensed milk

1/2 brown sugar

1/4 bourbon (or some other flavorful booze, optional)

1 teaspoon vanilla extract

the same spices as in the crust  (What I do is double them in a mortar and pestle, then put aside half for the filling, half for the crust

Garnish with whipped cream, sprinkles of cinnamon, what have you

*I don't have a handheld mixer in the house (it kind of got left behind), so for the life of me I haven't been able to make proper fluffy anything. My egg whites don't fluff, my heavy cream stayed liquidy. I have a whisk and tried every trick on Youtube and still...flat. I consider it a sign, or a metaphor, or something. I used to be able to whisk like a pro. The pie is still really good though! Runny cream or not. 

First, the kabocha.

Take this puppy, wash it, then cut into chunks or slices. I cut mine like below, for faster baking. Oh, and remove pesky seeds.

After you get the whole thing cut and deseeded, spread it out on a baking sheet and toss with a little olive oil. 

Roast at 375 F/190 C for about 45 minutes or until a fork easily goes through all the pieces.

Now let's grind the spices. Like I mentioned in the ingredients, I double (and sometimes more!) the spices, mix well, then divide, using half for the crust and half for the filling. You can also use all pre-ground spices. That's cool, too. 

(Notice I forgot the cloves in the photo. Had to add them later.)

In a cuisinart (or mixing bowl) add the flour, sugar, chopped butter, egg yolk, and spices. Blend while trickling in cold water until it becomes a nice ball, not too sticky, mind you. Take that and form into a smooth ball, wrap in plastic wrap, and put in the fridge for an hour, give or take.

While that's chilling, when the kabocha pieces are done, let them cool a little, and then remove the skins. Blend in the cuisinart well and let cool. 

Now it's time to take out the dough from the fridge and let warm for a few minutes. Then on a floured surface roll out the crust and lay inside a pie plate, crimping the edge as you like. Also use your fork to stab the bottom all over. Stab stab stabby stab.

Most recipes for pie crust say to put tinfoil down over the raw crust and fill the pie plate with either rice or baking beans (those metal pellets?)  before you bake it. I just kind of figured since there really isn't any baking powder in this recipe and it isn't a flaky pie crust, I wouldn't do it this time. So I cooked as is and it worked fine. No bubblege.

Bake the pie crust for 15 to 20 minutes, checking for doneness and not-too-browness. I took this out to take a photo. I'm guessing it could have gone back in for a little bit longer. Not sure. It worked out well enough.

You can be working on the filling while the pie crust bakes. 

Add 4 large eggs, 3/4 cup heavy cream, 3/4 cup condensed milk, 1/2 cup brown sugar, 1/4 cup bourbon (used brandy last time), another ground up dose of spices, and a splash of vanilla extract. Add the kabocha mixture.

Blend until smooth. Hopefully you'll get something like three cups. I didn't measure, but because pie plates are so small here, I had some of both the crust and the filling left over (enough for a mini pie?), so I saved it for my tomorrow mini pie breakfast. Don't judge.

Here is pre baking. 

Below is post baking.

Reduce heat to 350 F/175 C and cook pie for about 20-25 minutes. The filling should just barely jiggle when shaken. Or you could stick in a toothpick and have it come out clean. Mine didn't jiggle at all  and I thought it was overcooked, but upon eating I found it was was still super soft and just fine. 

(Below) Here he is naked. I sprinkled on some cinnamon and powdered sugar to make it look nice (Since I didn't have any extra heavy cream to ~try~ and whip yet), but forgot that powdered sugar will just melt and disappear. 

You can eat as is or with with the whipped cream. Perhaps drizzle something on it? 

I hope all you little critters are holding up fine. I have a ~brilliant~ idea I want to run by you later today or tomorrow. 

Going to try and get envelopes and postcards out ASAP. Japan is stopping mail incoming and outgoing. I think everyone who gets something is not on the list. 

Rumor is Tokyo and Osaka will get a state of emergency tomorrow. 

XOXO, stay healthy. Eat pie! 

terrie