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Kabocha Squash Pie (Japanese Pumpkin Pie)
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
75 minutes
Vegan Kabocha Squash Pie: Steamed squash blended with tofu, sugar, spices, and soy milk for a delightful twist on pumpkin pie.
Ingredients:
  • 0.75 cup graham crackers, crushed
  • 0.5 cup all-purpose flour
  • 0.125 cup light soy butter
  • 1 tablespoon soy milk
  • 2.3333332538605 cups kabocha squash - halved, peeled, seeded and cut into 1 1/2 inch cubes
  • 0.66666668653488 cup silken tofu
  • 0.25 teaspoon ground nutmeg
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) for the perfect cooking temperature.
  • Combine graham cracker crumbs and flour in a mixing bowl. Add soy butter and mix until crumbly. Create a well in the center of the mixture. Pour in soy milk, and stir to form a soft dough. Transfer the dough to a lightly floured surface, knead briefly. Wrap in plastic wrap and refrigerate for 20 minutes.
  • Roll out the dough on a lightly floured surface to 1/4 inch thickness, then line a 7-inch pie plate with the crust and prick the bottom with a fork.
  • Bake the crust in the oven until it turns a light golden color, for about 15 minutes. Allow it to cool on a rack.
  • Fill a pan with about 1 inch of water. Place the kabocha in a steamer basket in the pan. Bring to a boil, then lower the heat to medium, cover, and steam the squash until tender and can be easily pierced with a fork, approximately 15 minutes. Let cool.
  • Blend the kabocha in a blender or food processor until smooth. Add tofu, vanilla, sugar, cinnamon, and nutmeg to the mixture, blend until very smooth. Pour into the prepared crust.
  • Bake until the center is set in a preheated oven for around 20 minutes, making sure not to overbake to prevent cracking.

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