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Goat cheese and pumpkin jam kabocha spice pie

This is my first pumpkin spice pie ever, and of course I didn’t use a sugar pumpkin, but I took advantage of the kabocha puree I prepared some days ago. I also didn’t want to go with a plain pie and I though it would be perfect to add some extra sweet layer of that homemade pumpkin spice jam I still had in the fridge contrasted with some saltiness of a good soft goat cheese.

Goat cheese and pumpkin jam kabocha spice pie


  • Shortcrust pastry
    • 225g all purpose flour
    • 150g unsalted butter
    • 25g powdered sugar
    • 1 whole egg
    • 2 tbsp cold water
  • Filling
    • 225g kabocha squash puree
    • 50g granulated sugar
    • 125g Half & Half creamer
    • 2 whole eggs
    • 1 tsp pumpkin spice (I made mine based on this Delish recipe)
    • 1 tsp salt
    • 150g pumpkin spice jam (“cabell d’àngel”)
    • 50g goat cheese
  • Topping (optional)
    • Mini marshmallows


  1. Mary Berry’s shortcrust pastry dough. Add the 225g all purpose flour in a bowl and rub 150g unsalted butter (cold) until you get a crumble like mixture. Add 25g powdered sugar, 1 whole egg, 2 tablespoons cold water and knead until you get a soft dough. Avoid overworking it to melt the butter. Roll the dough and transfer to a pie dish. Leave to chill for 30 minutes in the fridge.
  2. Blind bake the shortcrust pastry. Preheat the oven at 200ºC (390ºF). Cover the shortcrust pastry dough with parchment paper and baking beans. Bake for 15 minutes. Remove the baking beans and parchment paper and bake for 5 more minutes.
  3. Preparing the kabocha squash spice filling. Mix 225g kabocha squash puree with 50g granulated sugar, 125g Half & Half creamer, 2 whole eggs, 1 teaspoon salt and 1 teaspoon pumpkin spice and set aside.
  4. Layering the pie. Spread 150g pumpkin spice jam on the bottom of the shortcrust pastry and crumble 50g goat cheese on top of it. Fill the rest of the pie with the kabocha squash filling.
  5. Bake. Bake at 200ºC (390ºF) for 30-45 minutes until the filling sets or starts to caramelize. Let cool completely.
  6. Toppings. If you feel extra sweet, once cold, you can top the pie with some mini marshmallows.


  • Serving ~125g | Calories 327kcal
  • Fat 15.4g | Carbohydrates 39.49g | Protein 8.04g
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