Kabocha Squash Cheese Pie with Toasted Pumpkin-Seed Crust
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Credit: Deborah Pittorino, Chef/Owner, Cuvee Bistro & Bar in the Greenporter Hotel, Greenport, N.Y.
The National Culinary Review, October 2010
1 cup hulled pumpkin seeds
Butter, as needed
¾ cup + 3 T. + more, as needed, all-purpose flour
2½ cups brown sugar, divided
3 T. unsalted butter, softened
3 (8 oz.) packages cream cheese, room temperature
2 cups baked, puréed kabocha squash
1 cup mascarpone cheese
1 T. rum extract
1 T. cornstarch
½ t. ground cinnamon
¼ t. ground ginger
¹/8 t. freshly grated nutmeg
¼ t. salt
4 large eggs
Fresh whipped cream, for garnish
Pumpkin brittle or toasted pumpkin seeds, for garnish
1. Toast pumpkin seeds 7-10 minutes at 375ºF; cool. Butter and flour pan. Add toasted seeds, ¾ cup flour, ½ cup brown sugar and softened butter to Robot Coupe; mix to consistency of graham cracker crust mixture. Press mixture along bottom of 12-inch x 4-5 inch tall springform pan and up sides. Bake crust 20 minutes at 375ºF until brown around edges. Remove from oven; cool.
2. Cream together cream cheese, kabocha, mascarpone cheese and rum extract. Add remaining brown sugar, 3 T. flour, cornstarch, cinnamon, ginger, nutmeg and salt; mix. Add eggs one at a time until incorporated.
3. Pour crust ¾ full. Put on cookie sheet. Bake at 375ºF for 60 minutes. Cool overnight. Before serving, garnish each slice with whipped cream and pumpkin brittle or toasted pumpkin seeds.
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