• Yield: Makes one 9-inch pie

  • Time: 1 hour prep, 2 hours cooking, 3 hours total

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

  • 1 1/2 cups flour, plus some for rolling out the dough

  • 1 tablespoon sugar

  • Salt

  • 8 tablespoons cold unsalted butter, cut into small pieces

  • 2 tablespoons cold vegetable shortening

For the filling

  • 3 pounds kabocha squash, to measure about 2 1/2 cups when baked

  • 3/4 cup packed light brown sugar

  • 2 tablespoons molasses or sorghum

  • 3 egg yolks

  • 1/2 cup heavy cream

  • 1 teaspoon ground ginger

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground mace

  • Pinch of salt

  • 1 teaspoon ground cinnamon

  • 1 tablespoon sugar

  • Freshly whipped cream


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.