Kabocha Squash Pie (Japanese Pumpkin Pie) Recipe

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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

—sarahedutton

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!

—jesdes

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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.

Nutritional Information

Kabocha Squash Pie (Japanese Pumpkin Pie)

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 137
Calories from Fat: 30

% Daily Value *
Total Fat 3.3g 5 %
Saturated Fat 0.5g 3 %
Cholesterol < 1mg < 1 %
Sodium 65mg 3 %
** Potassium 61mg 2 %
Total Carbohydrates 23.1g 7 %
Dietary Fiber 1.3g 5 %
Protein 4.2g 8 %
Sugars 10.4g
Vitamin A 28 %
Vitamin C 6 %
Calcium 11 %
Iron 20 %
** Thiamin 10 %
** Niacin 12 %
** Vitamin B6 1 %
** Magnesium 4 %
** Folate 12 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.