Instructions

Roast the Squash

1. Halve and seed 1-2 kabocha squash. Roast it at 400F for 30minutes or until tender, let cool and spoon out meat. Set aside.

For Crust:

1. Sift together flours and salt.
2. Cut lard into flour by pulsing together in food processor until it looks like wet sand.
3. Add in egg and pulse until it forms into a ball.
4. Remove from food processor and wrap in plastic, refrigerate for 30 minutes.
5. Separate two large sheets of parchment paper.
6. Place on counter and dust with tapioca flour.
7. Place the ball in center and pat down into a disk.
8. Dust the disk with tapioca flour and cover with the second sheet.
9. Use a rolling pin to roll out into a 10″ circle.
10. Roll gently in an outward motion.
11. Remove top sheet and carefully place the crust into pie pan by flipping it in.
12. If it cracks, use wet fingertips to repair the cracks. .
13. Fold excess over the edge and use a fork to gently imprint on it.
14. Brush with egg wash.
15. In 1/4 inch pattern make holes with a fork in the dough to prevent bubbling.
16. Bake at 400F for 10 minutes. Remove and let cool to the touch.

For filling:

1. In a blender: puree pumpkin, persimmon, dates, coconut milk, and oil until smooth.
2. You may need to use prod to keep it moving.
3. Add in spices, salt, vanilla and gelatin powder, blend in until smooth.
4. Add in egg and blend until smooth.
5. Pour into cooled crust.
6. Bake at 350F for 45 minutes or until a knife inserted near the center come out clean. Let cool to room temperature before serving.
7. Enjoy! I didn’t make any, but coconut whipped cream would be pretty sexy on this pie too!