Description
A creamy and fragrant Japanese pumpkin tart that celebrates the flavors of fall.
Ingredients
Scale
- 1 Japanese pumpkin (Kabocha)
- 1 ½ cups all-purpose flour
- ½ cup cold butter, cut into small pieces
- ¼ cup sugar
- Pinch of salt
- 4–5 tablespoons chilled water
- ¾ cup brown sugar
- ½ cup heavy cream
- 2 eggs
- 2 tablespoons cornstarch
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- Powdered sugar (for dusting)
Instructions
- Preheat oven to 400°F (200°C) and cut the Kabocha pumpkin in half. Remove seeds and roast face down on a baking sheet for 30-40 minutes until fork-tender. Let cool and scoop the flesh into a bowl.
- In a medium bowl, combine flour, butter, sugar, and salt. Mix until coarse crumbs form. Gradually add chilled water until a dough forms, wrap in plastic, and refrigerate for 30 minutes.
- In the bowl with the pumpkin, blend brown sugar, heavy cream, eggs, cornstarch, and spices until smooth.
- Roll out the dough and fit it into a 9-inch tart pan. Pour the filling into the crust, smoothing the top.
- Bake for 50-60 minutes at 350°F (175°C) until set and golden. Let cool before serving, dust with powdered sugar, and serve with whipped cream or ice cream.
Notes
For a vegan option, use flax or chia eggs and vegan butter or coconut oil.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
Keywords: pumpkin tart, fall dessert, Japanese pumpkin, Kabocha, holiday baking