Recipe by lilyumestar
"Kabocha, a Japanese winter squash, tastes a bit like sweet potato as well as pumpkin so you can enjoy a bit of both!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
graham crackers, crushed
light soy butter
2 1/3 cups
kabocha squash - halved, peeled, seeded and cut into 1 1/2 inch cubes
Make sure you get the right kind of tofu. It was still amazing but texture was off. I didnt get the right tofu. :D
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Kabocha Squash Pie (Japanese Pumpkin Pie)
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 30
The hard work's over, now celebrate the leftovers.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
Discover the secret to rich, custardy pumpkin pie that won’t crack in the oven.
See how to make homemade pumpkin pie using fresh pumpkins.
This airy, no-bake pumpkin pie will make you the star of Thanksgiving dinner.