Red Kuri Pie
By Catherine Dwelley | Makes 8 Servings
- 2 cups waterPie
- 2 cups squash puree
- 1⁄2 cup granulated cane sugar
- 1⁄4 cup brown sugar
- 1 1⁄2 tsp ground cinnamon
- 1⁄2 tsp ground nutmeg
- 1⁄2 tsp sea salt
- 1⁄2 tsp ground ginger
- 1⁄4 tsp ground cloves
- 3 eggs, beaten
- 1 (12 oz) can evaporated milk
- Your favorite pie crust
Preheat the oven to 350°F. Add water to a 13×9-inch baking dish.
Cut squash in half lengthwise and scoop out seeds and stringy bits. Spread 1 Tbsp butter and sprinkle 1 Tbsp sugar in each cavity. Place squash cut side up in the prepared baking dish.
Bake uncovered 40-60 minutes, or until squash can be easily pierced with a fork.
Once squash is cool enough to handle, pour pooled butter and sugar into a blender. Scoop out squash flesh into
a blender, blend until smooth and creamy.
In a small bowl, whisk together sugars, cinnamon, nutmeg, salt, ginger, and cloves.
In a larger mixing bowl, whisk together squash puree and sugar mixture
until blended. Thoroughly mix in
eggs. Slowly mix in milk, stirring until completely combined after each addition. Filling will be very watery, but don’t worry, it will be fine! Cover with plastic wrap and refrigerate overnight. This allows the flavors to get to know each other. (If you don’t have time, this step may be skipped.)
Roll out a pie crust into a 9-inch pie dish. Crimp the edges and prick all over with a fork. Refrigerate for at least 30 minutes before filling to prevent shrinkage.
Preheat the oven to 425°F. Line a baking sheet with parchment paper
to catch spills. Fill the pie crust and carefully place in the oven. Bake for 15 minutes, then reduce heat to 350°F, and bake another 50-60 minutes, or until the center reads 175°F with an instant read thermometer.