This Kabocha Pie with Dulce de Leche Tart has a buttery pie crust and is filled with kabocha squash puree, which is sweet and creamy, and dulce de leche, which tastes like rich caramel. It's a fun take on the traditional pumpkin pie that's great for any event.
Ingredients: 1 1/2 cups kabocha squash puree. 1/2 cup dulce de leche. 1/2 cup heavy cream. 1/2 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 1 pre-made pie crust 9-inch.
Instructions: Set the oven to 350F 175C and heat it up. You need to mix the kabocha squash puree, dulce de leche, heavy cream, granulated sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt in a large bowl until everything is well mixed. Fill the pie crust that has already been made. It should be baked for 45 to 50 minutes, or until the crust is golden brown and the filling is set. Let the tart cool all the way down before cutting it into pieces and serving it. If you want, you can serve it with whipped cream or extra dulce de leche.
Prep Time: 20 minutes
Cook Time: 50 minutes
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