Spiced Kabocha Pie with Salted Cardamom Whipped Cream

An updated recipe!

I first shared this recipe a few years ago, and it remains one of my favorite fall bakes. This season, I wanted to bring it back—updated, simplified, and even easier to make. Think: the same cozy, spiced flavor you loved, with a few tweaks to streamline the process so you can get a gorgeous pie in the oven with less effort (because we all need that this time of year).

There’s nothing more nostalgic in late fall than a slice of pumpkin pie. Perfectly spiced, not too sweet, tucked into a flaky crust—the kind of simple pleasure that tastes even better with a cup of coffee or tea.

While canned pumpkin absolutely works in a pinch, roasting your own squash brings a depth of flavor that’s hard to beat. For the last few years, I’ve been lucky to cook with some of the most beautiful squash grown here in Sonoma County by my friends at West County Community Farm.

Kabocha is one of my favorites. Its bright orange or deep green skin, often streaked with stripes, gives it so much personality. The flavor is naturally sweet with a fluffy, creamy texture—perfect for both desserts and savory dishes. If you haven’t cooked with kabocha yet, you’re in for a treat.