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Sunshine Pumpkin Pie


Pie crust ( homemade or store bought organic )
2 cups roasted sunshine kabocha squash flesh
3 large eggs
1 and 1/4 cups packed light or dark brown sugar
1 Tablespoon cornstarch
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger, nutmeg
1/4 teaspoon ground clove
1/4 teaspoon ground or freshly gra heavy cream
1/4 cup milk


  1. Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, cream, and milk. Whisk until combined.
  2. Preheat oven to 375°F
  3. Place the rolled out pie dough into a 9-inch pie dish . Line the pie crust with parchment paper or aluminum foil. Fill with pie weights, dry beans or raw rice. Make sure the weights are evenly distributed around the pie dish. Pre-bake the crust for 10 minutes.
  4. Pour pumpkin pie filling into the warm pre-baked crust. Only fill the crust about 3/4 of the way up. Bake the pie until the center is almost set, about 55-60 minutes.
  5. Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours.