Would you like to bake an unmistakably delicious, tried-and-true pie for your holiday table? The custard will inevitably turn out fluffy, sweet and glossy, and the crust perfectly moist. Then read on. From this post, you will learn how to make a perfect and healthy delight destined to become the glory of your holiday dinner. This decadent dessert (Paleo Kabocha Squash Pie) is sugar-free, flourless and requires only a limited number of ingredients (kabocha, olive oil, almond flour, pecans or walnuts, honey, eggs, a dash of milk and spices). Did you know that kabocha squash is sweeter, fluffier and richer in flavor than pumpkin? (Take a look at https://en.m.wikipedia.org/wiki/Kabocha.) Thanks to these properties, bite after bite the custard made with kabocha squash tastes better than the one made with pumpkin. Now let me tell you why my crust turns out moist and perfect. To avoid burning and drying, I place the crust only on the bottom. Although I tried various techniques for a wraparound crust, none of them were up to snuff. Prebaked crust was a disaster, and even unbaked crust and frozen unbaked crust burned and hardened. Only when I concentrated the crust on the bottom, it turned out moist and tasty, complementing the fluffy custard. I recommend that you do what I did – place the crust only on the bottom. For further tips and your perfect festive Paleo Kabocha Squash Pie, follow the recipe below!
Nutrient-packed dessert • Paleo • Gluten-free • Delicious • Easy