Kabocha Pumpkin Pie

Ingredients:
1 1/4 cups kabocha squash puree
2 eggs
1 yolk
1/2 cup brown sugar
3 tablespoons condensed milk
1/2 cup cream
Pinch of salt
1 tablespoon vanilla extract
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1 9-in pie crust(homemade or store bought)

Directions:
Cut the Kabocha squash and remove the seeds, scraping out as much of the string as possible. Cut into the flesh and place in a steamer. Steam until the flesh is soft enough to be scooped.
Scoop out the flesh and place in a blender with enough water to get it started.
In a mixing bowl, add the 2 eggs and 1 yolk, along with the brown sugar. Whisk until smooth.
Warm the cream on low heat. Slowly add the cream while whisking the egg mixture. Add the pumpkin, salt, vanilla, pumpkin spice and cinnamon to the mixture. Whisk until the mixture is smooth. Pass the mixture through a sieve to remove any clumps.
Pre-heat the oven to 325F. Pour the mixture into the pie crust and bake for 45-50 minutes until the pie has set. Remove and let it cool before serving.