For a richer flavor, consider adding a pinch of ground ginger to the filling. If you don't have graham crackers, digestive biscuits make a good substitute. To prevent the crust from burning, you can use pie shields or foil to cover the edges during the last part of baking. Feel free to experiment with different spices, such as cardamom or cloves, for a unique twist. For a smoother filling, ensure your silken tofu is well-drained before blending.
Kabocha Squash Pie (Japanese Pumpkin Pie)
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PREP TIME20 mins
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COOK TIME35 mins
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TOTAL TIME1 hrs 15 mins
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SERVING8 People
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VIEWS20
Experience the unique flavor of Kabocha squash in this creamy, dreamy pie. A delightful fusion of sweet potato and pumpkin notes, baked to perfection in a flaky crust.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate23 g
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Cholesterol0 mg
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Fiber1 g
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Protein4 g
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Saturated Fat1 g
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Sodium65 mg
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Sugar10 g
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Fat3 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Prepare the Crust: Preheat oven to 350°F (175°C). (5 minutes)
02
Step
5 mins
In a mixing bowl, combine graham cracker crumbs, flour, and cinnamon. Cut in the chilled vegan butter until the mixture resembles coarse crumbs. (5 minutes)
03
Step
5 mins
Add soy milk and stir until a soft dough forms. Turn out onto a lightly floured surface and knead briefly. Wrap in plastic wrap and refrigerate for 20 minutes. (5 minutes)
04
Step
10 mins
Roll out the dough on a lightly floured surface to about 1/4 inch thick. Fit the crust into a 7-inch pie plate. Prick the bottom with a fork. (10 minutes)
05
Step
20 mins
Bake the crust until lightly golden, about 15 minutes. Cool on a wire rack. (20 minutes)
06
Step
20 mins
Prepare the Kabocha: Add about 1 inch of water to a saucepan. Place the cubed kabocha in a steamer basket. Bring to a boil, then reduce heat and steam until tender, about 15 minutes. Let cool slightly. (20 minutes)
07
Step
5 mins
Make the Filling: In a blender or food processor, combine the steamed kabocha, silken tofu, sugar, vanilla extract, cinnamon, and nutmeg. Blend until smooth and creamy. (5 minutes)
08
Step
25 mins
Assemble and Bake: Pour the filling into the prepared crust. Bake in the preheated oven until the center is set, about 20 minutes. Be careful not to overbake. (25 minutes)
09
StepCool Completely: Let the pie cool completely on a wire rack before serving. This allows the filling to set properly.
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RECIPE REVIEWS
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Please Rate
Forest Olson
Jun 12, 2025Absolutely delicious! The kabocha squash gives it such a unique and wonderful flavor. My family loved it!
Julian Macejkovic
May 23, 2025I added a little bit of maple syrup along with the sugar, and it enhanced the sweetness perfectly!
Mariana Friesen
May 1, 2025The crust was perfect! I appreciate the detailed instructions. Will definitely make this again.
Monserrat Feest
Apr 28, 2025This pie is a total game-changer. The kabocha flavor is subtle but amazing. I am so glad I tried this recipe!
Lance Schaefer
Apr 27, 2025I was a bit skeptical about the tofu, but it made the filling so creamy. A great vegan option!