Kabocha Miso Pie with Black Sesame Crumb Crust (Japanese × American)

Method

1. Scoop the seeds from the kabocha, cut it into 3 cm chunks and cut off the skin (green skin muddies the colour of the filling). Steam over boiling water on medium-high heat for 12 min, until a chopstick slides in easily. Meanwhile, preheat the oven to 175 °C.

   Add in this stepKabocha squash (weight after seeding) 250 g

   medium-high heat

2. Put the graham crackers in a bag and crush them to fine sand with a rolling pin. In a bowl, mix the crumbs, most of the black sesame and the melted butter until it looks like wet sand. Tip into the 14 cm pan and press it firmly over the base and up the sides with the bottom of a glass, about 3–4 mm thick.

   Add in this stepGraham crackers (or wholemeal digestive biscuits) 70 gToasted black sesame seeds 1¼ tbspButter, melted 30 g

3. Bake the crust in the oven at 175 °C for 7 min, until it smells toasty and feels slightly firm. Take it out and lower the oven to 160 °C.

   oven

4. Mash the warm kabocha very smoothly with a fork or blender. In a small bowl, first loosen the miso with 2 spoonfuls of the cream so there are no lumps, then add it to the kabocha with the brown sugar, beaten egg, remaining cream, cinnamon and ginger, and whisk until smooth. Sieve it for an even silkier texture.

   Add in this stepWhite miso (shiro miso) 2 tspLight brown sugar 50 gEggs, beaten and weighed (about 50 g per egg) 50 gHeavy cream (for the filling) 100 mlGround cinnamon ¼ tspGround ginger ½ tsp

5. Pour the filling into the crust, smooth the top and bake in the oven at 160 °C for 26 min. It's done when the edges are set and only the centre wobbles slightly.

   oven

6. Cool at room temperature for 1 h 30 min, then chill for at least 2 hours. Whip the cream with the honey to soft peaks, spoon it on top and finish with the rest of the black sesame.

   Add in this stepHeavy cream (for topping) 80 mlHoney 2 tspToasted black sesame seeds ¼ tbsp