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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Sarah Bella
[email protected]I love this pie! It's my new favorite pumpkin pie recipe.
Cathy James
[email protected]This pie is the perfect fall dessert! It's warm and comforting, with a delicious pumpkin flavor.
Alina Adhikari
[email protected]This pie was a lot of work, but it was worth it! The end result was a beautiful and delicious pie that everyone loved.
Nicolene Hough
[email protected]The pie was a bit too sweet for me, but I think that's just a personal preference.
Cecilia Leyva
[email protected]The pie was good, but I think I would have liked it better with a different type of crust.
Iraduha Amber
[email protected]This pie was delicious! I will definitely be making it again.
Md Minhaz israt
[email protected]I love this pie! It's my new favorite pumpkin pie recipe.
Atimise Precious
[email protected]This pie is the perfect fall dessert! It's warm and comforting, with a delicious pumpkin flavor.
Error G
[email protected]This pie was a lot of work, but it was worth it! The end result was a beautiful and delicious pie that everyone loved.
Reshae Johnson
[email protected]The crust was a little dry, but the filling was delicious. I would make this pie again, but I would use a different crust recipe.
Jada Calhoun
[email protected]This pie was a bit too sweet for my taste, but I think that's just a personal preference. Overall, it was a good pie.
Punjabi Maayia
[email protected]I've never worked with kabocha squash before, but this pie turned out great! The squash was easy to work with, and the pie had a delicious, unique flavor.
Lenie Serezo
[email protected]This kabocha squash pie was a hit at our Thanksgiving dinner! The filling was creamy and flavorful, and the crust was flaky and golden brown. I would definitely make this pie again.