We prefer the sweet flavorful flesh of the kabocha squash over any other pie pumpkin. The chestnut-like texture of this pie makes it especially toothsome.
For the crust
For the filling
For the pie crust, whisk the flour, salt, and sugar in a mixing bowl. Work the butter and shortening into the flour using a pastry blender, 2 butter knives, or your fingertips until it resembles coarse cornmeal. Sprinkle in 5 tablespoons ice water and toss together lightly until the dough comes together (add a little more ice water if needed). Shape the dough into a flat disk; don’t overhandle. Wrap the dough in plastic wrap, and chill for at least 1 hour.
Preheat the oven to 400°. Cut the squash in half horizontally. Scoop out and discard the seeds. Place the squash cut side down on a baking pan and add a splash of water to the pan. Bake the squash until tender when poked with a knife, about 1 hour. Remove from the oven, set aside, and allow to cool. Reduce the oven heat to 375°.
When the squash is cool enough to handle, scoop out enough flesh to measure 2 1/2 cups. Put the flesh into a large bowl. Discard the skins. Add the brown sugar, molasses, egg yolks, cream, ginger, cinnamon, mace, and salt, and mix together well.
Roll out the dough into a 12-inch round on a lightly floured surface. Roll the dough loosely around the rolling pin then unfurl it into a 9-inch pie pan. Lightly press it into the pan. Leave 1 inch of dough hanging over the edge. Trim any excess off with a sharp knife. Tuck the dough under itself, then use your thumb and forefinger to crimp the edge.
Pour the filling into the unbaked pie shell and smooth the top with a rubber spatula. Bake for 1 hour. Mix the sugar and cinnamon together in a cup. Sprinkle the top of the pie with cinnamon sugar. Serve with whipped cream.
Canal House Cooks Every Day by Hamilton & Hirsheimer, Andrews McMeel 2012.
"In order for it to grow around the world, it needs to be bred by plant breeders down to lower altitude," says journalist Lisa Hamilton. "The trouble is that those seeds -- that genetic diversity -- are owned by the people of the Andes."