• Prepare pumpkins to roast in the oven. Cut pumpkins in half, then take all the seeds out. Put them in the oven at 400F/200C for 30 minutes or, whatever time until it is soft.

Making the Crust

• Next, make the crust while waiting for the pumpkins to be roasted. Combine room temperature butter ⅔ cup (150g) and sugar ¼ cup (50g). Add 1 large egg yolk. Mix it well and when the mixture is combined well, add flour 1 ¾ cup. When it becomes flakey, use your hand to knit the dough. Wrap the dough in saran wrap and let it rest in the fridge for about an hour.
• When roasted pumpkin is cooled off enough to touch, we can start making the pie filling. Scoop 2 cups (450g) of the roasted pumpkin. Add sweetened condensed milk 1 ½ cup (375ml), 2 large eggs, *pumpkin pie spice 1 tsp (2.5g), cinnamon 1 tsp (2.5g), and a pinch of salt. Use a food processor, a margin hand blender or a blender to combine all the ingredients until the texture is smooth.
• Next, roll the dough for the crust. Take it out from the fridge and roll the dough big enough to cover the pie dish you have. I used a 9 inch (23cm) dish. After placing the dough over the dish, cut the extra dough around the edge.
• Use a fork to make dimples. Don’t poke through it. It will prevent the pie crust from bubbling up.
• Place the crust in the oven at 360F/180C for 15 minutes. This process will give you the perfect texture for your crust.
• After the crust is baked, then pour the pumpkin filling into the dish.
• Bake the pie at 360F/180C for 40 minutes or poke a toothpick in and if it comes out clean.
• Afterward, we can make the pumpkin cream. Scoop the Kabocha pumpkin(buttercup squash) and make ⅔ cup (150g) pumpkin purée. In the sauce pan, mix the pumpkin purée, heavy cream 100ml, butter 2 tsp (10g), and sugar 2 Tbsp (30g). Cook in low heat for about 15 minutes until the mixture becomes creamy and thick. Add rum 1 Tbsp (15ml) if you prefer at the end. Let the cream cool off for a while, until it’s room temperature.
• During the time that the mixture is cooling, we can make some whipping cream. Whip heavy cream 1 ½ cup, sugar ⅓ cup, and vanilla extract 1 tsp together.
• Place the whipped cream into a pastry/piping bag, decorate the pumpkin pie in swirls with the whipped cream. It should form a little hill. Make sure the pumpkin pie is cooled before you start decorating.
• After that, with another pastry bag, put a multihole tip inside, and then pour the cooled pumpkin cream. Using swirling motions, decorate the pie, it should be decorated overtop of the whipped cream.
• For the last step, sprinkle some confectioners sugar on the top, enjoy! Delicious!!