kabocha pie (adapted from 101 Cookbooks’ spice-kissed pumpkin pie)
serves 8

– 1 pie crust of your choice (puffin-pepita pie crust recipe below)
– 2 + 1/2 cups kabocha squash purée (I used 2 + 1/2 squashes)
– 1/4 cup unsweetened soy milk
– 3-4 heaping Tbsp crystallized honey (use more if it’s liquid)
– 3 eggs
– 1/2 tsp ground cinnamon
– 1/4 tsp ground ginger
– 1 tsp vanilla extract
– 1 tsp sea salt
– garnish: toasted black sesame seeds

Preheat oven to 375*F.

Slice each kabocha squash in half, remove seeds, and roast for 45-60 minutes (depending on how big the squash is; test for doneness).  Meanwhile, prepare the puffin-pepita pie crust below.

After the allocated time, remove squash halves from oven.  Lower the oven temperature to 350*F.  You can either scoop the flesh out (should be fairly easy to do) and throw it in the blender or just throw the entire thing in.  Add soy milk, honey, three whisked eggs, spices, vanilla, and sea salt.  Blend until puréed.

Pour resulting pie mixture into pie crust.  Sprinkle black sesame seeds on top.  Bake at 350* for 50-60 minutes, pricking the center with a toothpick to check for doneness.

NOTE: Most of these measurements are semi-estimated. The resulting mixture should be pretty liquidy—add more soy milk if need be. This pie isn’t overly sweet, so add extra honey if you want it sweeter. ;)

puffin-pepita pie crust
makes 1 8 to 10-inch crust

– 2 + 1/2 cups Barbara’s Bakery Original Puffins
– 1/4 cup Barbara’s Bakery Peanut Butter Puffins
– 3 large handfuls pepitas
– 1/2 cup (1 stick) unsalted butter, melted
– pinch of sea salt
– handful of granola

Throw all ingredients into a blender and pulse until fully combined.  The mixture should have a slightly sticky texture when it’s done.  Press into a pie pan.

In all honesty, I eyeballed all of these measurements (except the butter), so this is just a guestimation of what I actually used, but you should end up with 2 1/4 cups of cereal “flour” to combine with the other ingredients.



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