KABOCHA SQUASH PIE (JAPANESE PUMPKIN PIE)
Kabocha, a Japanese winter squash, tastes a bit like sweet potato as well as pumpkin so you can enjoy a bit of both!
Provided by lilyumestar
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir the graham cracker crumbs together with the flour in a mixing bowl. Mix in the soy butter until the mixture is crumbly. Make a well in the middle of the flour mixture. Pour in the soy milk, and stir to make a soft dough. Turn the dough out onto a lightly floured surface, and knead briefly. Wrap in plastic wrap, and refrigerate for about 20 minutes.
- Roll out the dough onto a lightly floured surface to about 1/4 inch thick. Fit the crust into a 7 inch diameter pie plate. Use a fork to poke holes in the bottom.
- Bake the crust in the preheated oven until pale gold, about 15 minutes. Cool on a rack.
- Pour about 1 inch of water into the bottom of a pan. Place the kabocha into a steamer basket fitted into the pan. Bring to a boil, then reduce heat to medium, cover, and steam the squash until tender and easily pierced with a fork, about 15 minutes. Cool.
- Place the kabocha into a blender or bowl of a food processor, and blend until smooth. Stir the tofu, vanilla, sugar, cinnamon, and nutmeg into the kabocha mixture, and blend until very smooth. Pour into the prepared crust.
- Bake in preheated oven until center is set, about 20 minutes. Do not overbake or the filling will crack.
Nutrition Facts : Calories 137.5 calories, Carbohydrate 23.1 g, Cholesterol 0.1 mg, Fat 3.3 g, Fiber 1.3 g, Protein 4.2 g, SaturatedFat 0.5 g, Sodium 65 mg, Sugar 10.4 g
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Aqib Malik
[email protected]I love the combination of flavors in this pie. The kabocha squash, ginger, and cinnamon are a perfect match.
Obey Mabhena
[email protected]This pie is a great way to use up leftover kabocha squash. It's also a delicious and unique dessert.
Zoë Monclair
[email protected]I'm not a baker, but this recipe was easy to follow. My pie turned out perfectly!
Ivy Dadula
[email protected]This pie is a bit time-consuming to make, but it's worth the effort. The flavor is incredible!
Awadh Gugu
[email protected]I've made this pie several times now, and it's always a favorite. It's the perfect fall dessert.
Arfa S
[email protected]This pie was a huge hit at my potluck! Everyone loved the unique flavor of the kabocha squash.
Hilda Lehihi
[email protected]I'm not a fan of pumpkin pie, but I thought I would give this recipe a try. I was pleasantly surprised! The kabocha squash filling was delicious, and the crust was flaky and buttery.
Syeda Zulfiker
[email protected]This pie was a bit too bland for my taste. I think I would have liked it better if I had added more spices.
Robbo m
[email protected]I'm not sure what went wrong, but my pie turned out really watery. I think I might have added too much liquid.
Ibrahim Ja'afar
[email protected]I had some trouble finding kabocha squash at my local grocery store, but it was worth the effort. This pie was amazing!
Xamda Qadan
[email protected]This pie was a bit too sweet for my taste, but I think that's just a personal preference. Other than that, it was a delicious and unique pie.
Spirit Olokodana
[email protected]I'm not usually a fan of pumpkin pie, but this pie changed my mind. The kabocha squash filling is creamy and flavorful, and the crust is perfectly flaky.
Jeromy Thurlow
[email protected]This pie is a must-try for any pumpkin pie lover. The kabocha squash gives it a richer, more complex flavor.
amarachi ukachukwu
[email protected]I love the unique flavor of this pie. It's a great way to use up leftover kabocha squash.
Btw Usama
[email protected]Delicious! The kabocha squash made this pie extra special.
Emily Kalekye
[email protected]This pie was easy to make and turned out perfectly. The flavor was amazing! I will definitely be making this pie again.
Kyrah Herrera
[email protected]I was a bit skeptical about using kabocha squash in a pie, but I was pleasantly surprised. The pie was delicious! The squash gave it a nice, dense texture and a subtly sweet flavor.
Lucky Langa
[email protected]This pie was a hit at my Thanksgiving dinner! Everyone loved the unique flavor of the kabocha squash. I will definitely be making this pie again for future holidays.
Ms. Amazonian
[email protected]I've never tried kabocha squash before, but I'm so glad I did! This pie was absolutely delicious. The crust was flaky and buttery, and the filling was creamy and flavorful. I loved the hint of ginger and cinnamon.
B.m s
[email protected]This pie was a delightful surprise! The kabocha squash gave it a smooth, rich texture and a hint of sweetness. The addition of ginger and cinnamon added a warm, cozy flavor. I will definitely be making this pie again!