Kabocha Squash Pie (Japanese Pumpkin Pie) Recipe - Allrecipes.com
Kabocha Squash Pie (Japanese Pumpkin Pie) Recipe
  • READY IN hrs

Kabocha Squash Pie (Japanese Pumpkin Pie)

Recipe by  

"Kabocha, a Japanese winter squash, tastes a bit like sweet potato as well as pumpkin so you can enjoy a bit of both!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    35 mins
  • READY IN

    1 hr 15 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. Bake the crust in the preheated oven until pale gold, about 15 minutes. Cool on a rack.
  5. 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.
  6. Place the kabocha into a blender or bowl of a food processer, 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.
  7. Bake in preheated oven until center is set, about 20 minutes. Do not overbake or the filling will crack.
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Footnotes

  • Cook's Tip
  • Any winter squash such as butternut, acorn squash, buttercup, or even sugar pumpkin can be substituted for kabocha squash.
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Reviews More Reviews

Dec 01, 2010

Make sure you get the right kind of tofu. It was still amazing but texture was off. I didnt get the right tofu. :D

 
Oct 26, 2011

I thought this was a great autumn treat. As I am trying to keep my sodium and sugar intake to an all time low, I made a couple substitutions. Instead of sugar, I used 2 Tbsp of molasses, and a quarter cup of honey. I also added a quarter cup of whole wheat flour to the filling as well as 2 small eggs. I ended up having to bake it for 40 minutes total but it turned out great. My 4 year old asked for more pumplin pie with ice cream!

 

4 Ratings

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Nutrition

  • Calories
  • 137 kcal
  • 7%
  • Carbohydrates
  • 23.1 g
  • 7%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 3.3 g
  • 5%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 65 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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