Step 1

Gather all the ingredients.

Step 2

Preheat the oven to 400F (200C). Take out the pie crust from the freezer and thaw for 10 minutes.

Step 3

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.

Step 4

Put 1 cup of water into the pan (I use a wok) and place the steamer basket on top.

Step 5

With a very firm chef’s knife, cut kabocha in half and scoop out seeds. Cut kabocha into 1½ inch (4 cm) cubes.

Step 6

Place kabocha cubes in a steamer basket and cover with lid. Turn heat to high and steam for 15 minutes.

Step 7

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.

Step 8

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) pureed kabocha.

Step 9

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.

Step 10

Preheat the oven to 400F (200C). Take out the pie crust from the freezer and thaw for 10 minutes.

Step 11

In a large bowl, combine 2 Tbsp. (30 g) unsalted butter and 2 Tbsp. (30 g) granulated sugar. Whisk until it’s creamy consistency.

Step 12

Add 1 egg yolk and 2 eggs, one at a time and whisk well to combine before adding next one.

Step 13

Add 2 cups (450 g) pureed kabocha and mix well to combine.

Step 14

Add ⅓ cup (72 g) brown sugar, 2 tsp. pumpkin pie spice, and ½ tsp. kosher salt into the bowl and mix all together.

Step 15

Add 1 Tbsp. rum and ¾ cup + 2 Tbsp. (200 ml) heavy whipping cream and whisk well.

Step 16

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.

Step 17

Bake at 400F (200C) for 15 minutes and then reduce oven temperature to 350F (180C) 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.

Step 18

Cool on wire rack for 2 hours. Serve immediately or refrigerate up to 3 days. Serve the pie with a big dollop of fresh whipped cream (recipe follows).

Step 19

[Optional] 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).

Step 20

Add 1 cup (240 ml) heavy whipping cream and 2 Tbsp. sugar into the mixing bowl. Whisk just until the cream reaches stiff peaks.

Step 21

Store any unused portion in an airtight container for up to 24 hours. When ready to use, re-whisk for 10 to 15 seconds.