Cut the Kabocha squash in half and scoop out the seeds.
Turn the squash cut side down onto a baking pan with edges, and fill with water up to about a ½ inch.
Bake at 350° F. for 40-50 minutes, or until you can easily pierce the squash with a knife or fork. Once done, cool enough to handle before proceeding.
While the squash bakes, oil a 9-inch pie pan, and press your crust into the pan. Bake your unbaked pie shell according to the shell recipe directions. This will vary depending on which crust you use. Some require no baking.
Reset the oven temperature to 350° F. (If it's different from the temperature used to bake your pie shell.
Scoop the flesh into a food processor or blender. Process the squash until you have a smooth puree, similar to canned pumpkin. It will be very smooth.
Blend the squash with a food processor until you have a nice, smooth purée.
Place the measured amount of squash puree in a large bowl and mix together with all the other pie ingredients.
Pour the pie filling into the baked pie shell. Set the pie pan on a rimmed baking sheet lined with parchment paper(to catch any spill-over if it happens).
Bake pie for 50-60 minutes, then cool your Kabocha pie to room temperature on a wire cooling wrack.
Cut and serve on a pretty pie plate for your guest(s).
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.