Māla‘ai Kabocha Pie
Māla‘ai Kabocha (Pumpkin) Pie
Basic Pie Dough-Makes Two 9 in round crusts
2 ¼ cups flour
½ teaspoon salt
¾ cups chilled butter
6-7 tablespoons very cold water
Instructions;
Mix the flour and salt together in a bowl, add the butter (cut it into small cubes first). Work the butter into the flour with a pastry blender or your freshly washed hands. Mix until the dough resembles coarse bread crumbs. Sprinkle on the water ,a tablespoon at a time, stirring lightly with a fork after each addition. Use enough water so the dough holds together but isn’t sticky. Divide the dough into halves and shape into semi flattened balls. Now it’s ready to roll out! Roll one half out on a lightly floured surface, save the other half to roll out and cut with cookie cutters to put on the pie when it’s done.Roll the dough to 1/8 inch thick and 2 inches bigger than the pie pan. Transfer dough into the pan, then use a fork to make small holes in the bottom and side. Place foil on top of the dough, and in a 425 degree oven bake the pie dough for 6 minutes. After 6 minutes remove the foil and bake it for 4 more minutes. Once it’s baked, set it on a rack to cool while you make the filling.
Pie Filling
How to roast Kabocha.
One, 4lb-5lb kabocha required
Preheat the oven to 375 degrees. Cut the pumpkin in half, scrape out the seeds and place meat side up in a roasting pan. Roast the kabocha pumpkin for about 50 minutes, until very tender when a fork is inserted into it. Cool until it is room temperature. Spoon out the soft pumpkin and blend it in a bowl with a blender until very smooth. You will need 2 cups of pumpkin for each 9 inch pie you make. The leftover pumpkin can be frozen or used in other recipes.
Preheat the oven to 450 degrees for the pie
Ingredients for Filling;
2 cups pumpkin puree
4 eggs
1 ½ cups coconut milk (we use the frozen coconut milk for the best taste)
¾ cup brown sugar
½ teaspoon salt
2 teaspoons cinnamon
1 teaspoon powdered ginger
2 teaspoons finely chopped candied ginger
½ teaspoon nutmeg
¼ teaspoon ground cloves
¼ teaspoon allspice
( we like to add a pinch of 5 spice too!)
In a large bowl, beat together the pumpkin puree and eggs just until blended. Add the coconut milk, brown sugar, salt and spices. Save the candied ginger to mix in until just before you pour it into the pie shell. Beat until all the ingredients are well blended. Add the candied ginger and mix with a large spoon. Pour into the pie shell and bake for 10 minutes. Reduce heat to 325 degrees and bake for 35-40 minutes, until the filling is almost set and a sharp knife inserted into the pie comes out clean. Place on a rack to cool. Bake the cookie dough cut outs at 375 degrees and cool to go on the pie when you serve it. Serve it up. YUMMY!!!!!!
