• Gather all the ingredients.
  
  

[Optional] Blind Baking – Please read the blog post first

• Preheat the oven to 400ºF (200ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Take out the pie crust from the freezer and thaw for 10 minutes.
  
• When the pie crust has softened a little bit, prick both bottom and sides of the pie crust with a fork, make sure not to poke through. This allows steam to escape and prevents bubbles from forming from the bottom of the crust. Alternatively, you can use pie weights. Bake the pie crust for 15-20 minutes or until golden brown. Remove from the oven, let it cool until room temperature.
  
  

Kabocha Pie

• Put 1 cup of water into the pan (I use a wok) and place the steamer basket on top.
  
  
• With a very firm chef’s knife, cut kabocha in half and scoop out seeds. Cut kabocha into 1 ½ inch (4 cm) cubes.
  
• Place kabocha cubes in a steamer basket and cover with lid. Turn heat to high and steam for 15 minutes.
  
  
• After 15 min, check if kabocha ready by inserting the skewer into a thick kabocha cube. If it goes through smoothly, then they’re done. Otherwise, keep steaming and check back in 1 minute. Remove the steamer basket from the pan. When the kabocha is cool enough for you to touch, remove the skin with a knife.
  
  
• Transfer the kabocha to a food processor or blender. Puree kabocha until smooth. Since the kabocha was steamed and contains a good amount of moisture, you don’t need to add any liquid. However, if the kabocha has been sitting out too long and seems dehydrated, add 1 Tbsp water at a time to help it puree. My kabocha yields about 3 cups (675 g). For this recipe, you will need 2 cups (450 g) of pureed kabocha.
  
• If you don’t have a food processor or blender, transfer kabocha to a large bowl and mash with a fine mesh strainer like this to pass through kabocha for finer texture. You can also use a potato masher but it won’t be as refined.
  
  
• Preheat the oven to 400ºF (200ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Take out the pie crust from the freezer and thaw for 10 minutes.
  
• In a large bowl, combine 2 Tbsp (30 g) unsalted butter and 2 Tbsp (30 g) granulated sugar. Whisk until it’s a creamy consistency.
  
• Add 1 egg yolk and 2 eggs, one at a time and whisk well to combine before adding next one.
  
  
• Add 2 cups (450 g) pureed kabocha and mix well to combine.
  
• Add ⅓ cup (72 g) brown sugar, 2 tsp pumpkin pie spice, and ½ tsp kosher salt into the bowl and mix all together.
  
• Add 1 Tbsp rum and ¾ cup + 2 Tbsp (200 ml) heavy whipping cream and whisk well.
  
• Pour the filling into the pie crust. Tap the crust on the counter a few times to make sure there is no air gap in the fillings.
  
  
• Bake at 400ºF (200ºC) for 15 minutes and then reduce oven temperature to 350ºF (180ºC) and bake for 50 minutes, or until the skewer inserted near the center comes out clean. If you pre-baked the pie crust, you might need to shield the edges with foil to avoid the crust becoming too brown and overdone.
  
• Cool on a wire rack for 2 hours before serving.
  

To Serve

• Serve the pie with a big dollop of fresh whipped cream (recipe follows).
  

To Make Whipped Cream

• Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes (If you don’t use an electric mixer, this step helps you to make whipped cream faster). Add 1 cup (240 ml) heavy whipping cream and 2 Tbsp sugar into the mixing bowl. Whisk just until the cream reaches stiff peaks.
  
• Store any unused portion in an airtight container for up to 24 hours. When ready to use, re-whisk for 10 to 15 seconds.
  

To Store

• You can keep the leftover pies in an airtight container and store in the refrigerator for up to 3 days.