Red Kuri Pie Recipe – American Special
Red Kuri Pie is the perfect autumn dessert, spotlighting roasted red kuri squash puree blended with soft cinnamon, nutmeg, and ginger for a warm, cozy flavor. The silky filling nestles inside a buttery, flaky crust that complements the squash’s natural sweetness. Ideal for Thanksgiving, holiday celebrations, or any chilly evening, this pie is a luscious treat that brings comfort and flavour to the table—serve warm or cool, with whipped cream or vanilla ice cream for extra indulgence.
- Prep Time30 min
- Cook Time1 hr 30 min
- Total Time2 hr
For the Pie Crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1/4 cup granulated sugar
- 1 large egg yolk
- 2-3 tablespoons ice water
For the Filling:
- 2 cups roasted red kuri squash puree (or other winter squash)
- 3/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup heavy cream
Prepare the Pie Crust:
In a large bowl, combine flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
Stir in sugar. Add the egg yolk and mix until combined. Gradually add ice water, a tablespoon at a time, until the dough comes together.
Shape the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Preheat Oven:
Preheat your oven to 375°F (190°C).
Roll Out the Dough:
On a floured surface, roll out the chilled dough to fit a 9-inch pie dish. Transfer the dough to the pie dish and trim any excess. Chill the crust again while you prepare the filling.
Prepare the Filling:
In a large bowl, whisk together the squash puree, sugar, cinnamon, ginger, nutmeg, and salt.
Beat in the eggs one at a time, then stir in the heavy cream until smooth and well combined.
Assemble and Bake:
Pour the filling into the prepared pie crust.
Bake for 50-60 minutes, or until the filling is set and the crust is golden brown. A knife inserted into the center should come out clean.
Cool:
Allow the pie to cool completely on a wire rack before slicing and serving.
Recipe Notes :
Squash Preparation: To make red kuri squash puree, roast the squash until tender, scoop out the flesh, and blend until smooth.
Crust Variations: For a different flavor, try adding a pinch of cinnamon or a tablespoon of finely chopped nuts to the crust.
Filling Consistency: Ensure the filling is smooth by whisking eggs one at a time and avoiding overmixing once the cream is added.
Baking Tip: Bake until the crust is golden brown and a knife inserted in the center comes out clean.
Serving Suggestion: Best served with a dollop of whipped cream or a scoop of vanilla ice cream.
