Friday, September 18, 2015

Kabocha Pumpkin Buttermilk Pie.

Kabocha Pumpkin Buttermilk Pie with a Crème Fraîche Swirl {Gluten-Free} | The Bojon Gourmet
For the pie:
1 (9″) par-baked pie crust (my favorite is this Flaky All-Butter Gluten-Free Pie Dough made with the buttermilk variation)
1 1/2 cups (350 grams) kabocha squash puree
3/4 cup (110 grams) maple sugar
seeds from 1 vanilla bean
2 tablespoons (15 grams) sweet white rice flour
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon allspice
1/2 teaspoon fine sea salt

2 large eggs
2 large egg yolks
1 teaspoon packed finely grated fresh ginger
1/2 cup (115 grams) crème fraîche or sour cream, plus 2 more tablespoons for swirling on top
1 1/4 cups (10 ounces / 285 grams) well-shaken buttermilk
Prepare things:
Position a rack in the lower third of the oven and preheat to 163ºC.
Place the par-baked pie shell on a rimmed baking sheet optionally lined with parchment paper for easy clean-up.
When you’re nearly finished making the filling, heat the pie shell in the oven for 5-10 minutes to get it really hot; this helps keep the dough crisp in the face of wet filling.

Meanwhile, drain the kabocha squash puree by spreading it into a 6.35 millimetres thick layer on top of four paper towels.
Top with four more paper towels and let stand 15 minutes; excess moisture will drain out of the squash.

Make the filling:
Place the maple sugar and vanilla bean seeds in a large bowl and rub the vanilla seeds into the sugar.
Whisk in the flour, cinnamon, nutmeg, allspice, and salt.
Whisk in the eggs and yolks until smooth.
Peel the top layer of paper towels off of the kabocha puree, then lift up the bottom layers and let the puree peel off and into the bowl.
Whisk in the kabocha puree until smooth.
Whisk in the grated ginger and crème fraîche, and lastly the buttermilk. Whisk smooth, then strain through a fine-mesh sieve and into a bowl or measuring cup, pressing on the solids to extract all the good stuff.

Pour the filling into the hot pie crust.
Dollop small dots of crème fraîche gently all over the top of the filling, placing it carefully so that it floats.
Run a chopstick or skewer through the topping to swirl the crème fraîche.

Bake the pie at 163ºC until the edges are set and gently puffed and the inner 4 inches of pie wobble like jello, 50-60 minutes.

Let the pie cool completely, at least 2-4 hours.
It will keep at cool room temperature for up to a day, or refrigerated for up to 5 days (though the crust will be crispest on the day of baking).
Serve chilled or at room temperature.

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