I recommend making two pies. Why? Because frozen pie crusts come in two, a whole kabocha squash seems to consistently make a perfect 4 cups of mashed kabocha, and you can either freeze the second pie for a rainy day or share it with your favorite pie-loving friend! 

I N G R E D I E N T S

Per pie: 

• 2 cups mashed Kabocha
• 2 tbsp apple sauce
• 1/2 cup sugar
• 2 tbsp egg replacer 
• 1 tbsp cinnamon
• 2 tsp ginger
• 1/2 tsp all spice, ground cloves, ground nutmeg, salt

 D I R E C T I O N S 

1. Preheat oven to 400F.
2. Cut kabocha into manageable pieces scooping out all seeds (they're not edible), and steam until completely cooked through.
3. Process in a food processor or strain through a fine mesh strainer.
4. Add the rest of the ingredients and mix well.
5. Place filling into pie crust (thawed for 10 mins). Note: once the pie crust has thawed for 10 mins, add a sheet of parchment paper in between the aluminum container and the pie crust since aluminum can seep into your food and we do not want this.
6. Put pie in 400F oven for 15 mins.
7. Then lower temperature to 350F and bake for 45 mins.
8. Cool for two hours!

Place in fridge to set overnight or enjoy right away.