Blind bake the pie crust 

Preheat the oven to 400 degrees F.

Roll out the dough on a generously floured (up to 1/4 cup) work surface to make a 12-inch circle about 1/8-inch thick. Roll dough loosely around the rolling pin and unroll into the pie plate, leaving at least 1-inch overhang around the pie plate.

Working around the pie plate, ease the dough into the plate by gently lifting the edge of dough with one hand while pressing into the plate bottom with the other hand. Go around the pie plate making sure the dough is pressed securely and there are no air gaps between the dough and the plate.

Refrigerate for 15 minutes. Trim the dough overhang to ½ inch beyond the edge of the pie plate. Fold overhang under itself so the edge is flush with the edge of the pie plate. Using your thumb and forefinger, flute the edge of dough. Alternatively, you can use the back of the tines of a fork, pressing down into the edge of dough to create a striped design. Refrigerate the dough-lined pie plate until firm, about 15 minutes.

Remove the pie plate from the refrigerator, line the crust with parchment or foil and fill with pie weights or raw beans. Bake for 15 minutes. Remove parchment and weights and rotate the plate. Bake 5 to 10 more minutes until the crust is light brown and crisp. Remove crust from the oven. Set aside while you make the filling.

Some tips on cutting kombucha

Kabocha is dense and can be difficult to cut. Here are some different techniques to help you. Pick the one that feels the most comfortable and least likely to cause injury! I usually put a damp kitchen towel right under the squash and on top of the cutting board to keep it from rocking around as I cut it. You can also put your cutting board on the floor which will give you better control since you can use more body strength. I’ve also used a rubber mallet to help me cut through the flesh when it’s particularly hard. But the technique I use most frequently is to push my knife in just enough so that it’s stuck in the kobocha and then bang the whole thing down on the cutting board. It’s brutal, but incredibly efficient. You have to be very comfortable with a knife though. Proceed with caution.

Cook the kabocha with a microwave

Cut the kabocha squash in half and weigh it. Most medium size kabocha are around 3 pounds. So you will need approximately ¾ of a whole one. Scoop out the seeds.

Cut the kabocha into thick wedges or into large cubes and place on a microwave safe plate. Add ¼ cup of water to the dish to create steam. Cover the dish with a microwave-safe plastic wrap or lid. 

Microwave on 80% power for about 12-15 minutes, checking for tenderness with a fork; continue cooking in one- to two-minute increments at 50% power if needed. I prefer to microwave on lower power for longer because I feel it yields the best results. Once the squash is tender, carefully remove the dish from the microwave and allow it to cool. When the kabocha is cool enough for you to handle, remove the skin with a knife or scoop it with a spoon.

Cook the kabocha with a steamer

Cut the kabocha squash in half and weigh it. Most medium size kabocha are around 3 pounds. So you will need approximately ¾ of a whole one. Scoop out the seeds.

Cut the kabocha into thick wedges or 1½-inch cubes (Cubes cook faster).

Put 3 cups of water into a stacked steamer pot with an insert, or into the bottom of a deep wide pan that will accommodate a steamer basket and a lid. Place the kabocha cubes in the steamer basket and cover with a lid. The water should not be touching the kabocha. Turn the heat to high and steam for 15 minutes.

After 15 minutes, check if the kabocha is ready by inserting a skewer or the tip of a butter knife into a thick piece. 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 handle, remove the skin with a knife or scoop with a spoon.

Prepare the pie filling

Preheat the oven to 400ºF (200ºC) and move the oven shelf to the middle rack.

Transfer the kabocha to a food processor or blender. Purée the kabocha until smooth. The kabocha should puree easily but if the kabocha seems dry, add a couple tablespoons of water at a time to help it purée. (My microwaved kabocha was incredibly dense and dry and I ended up using ½ cup of water to get it to puree.)

You need 2 cups of puréed kabocha for the recipe. Use any remaining puree for another purpose (I just ate mine as a snack with a spoon).

If you don’t have a food processor or blender, transfer the kabocha to a large bowl and pass it through a medium mesh strainer. You can also use a potato masher, but it will yield a rustic chunky texture.

Transfer the puree to a large bowl and add the unsalted butter, both sugars, the eggs, egg yolk, vanilla extract, pumpkin pie spice, and salt into the bowl and mix well. Add the half and half and mix again.

This last step is optional, but if you want your filling to be extra smooth, blend it with an immersion blender for a minute or two or pour it though a fine mesh strainer. 

Bake the pie

Pour the filling into the pie crust. Tap the crust gently on the counter a few times to make sure there are no air gaps in the filling. Place a baking sheet under the pie, just in case there is an overflow of filling as it bakes.

Bake at 400ºF for 15 minutes and then reduce the oven temperature to 350ºF and bake for 30-40 minutes. There will be a slight jiggle in the center which will set as the pie cools. You may need to shield the edges with foil during the last 20 minutes of baking to avoid the crust becoming too brown and overdone.

Cool on a wire rack for 2-3 hours before serving. DO NOT cool in the refrigerator.

If making the whipped cream

Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes. Add 1 cup heavy (whipping) cream and 2 Tbsp sugar into the mixing bowl. Whisk just until the cream reaches medium firm peaks. Serve immediately. 

Store any unused whipped cream in an airtight container for up to 24 hours.