KABOCHA SQUASH PIE (JAPANESE PUMPKIN PIE)
Kabocha, a Japanese winter squash, tastes a bit like sweet potato as well as pumpkin so you can enjoy a bit of both!
Provided by lilyumestar
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- Bake the crust in the preheated oven until pale gold, about 15 minutes. Cool on a rack.
- 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.
- Place the kabocha into a blender or bowl of a food processor, 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.
- Bake in preheated oven until center is set, about 20 minutes. Do not overbake or the filling will crack.
Nutrition Facts : Calories 137.5 calories, Carbohydrate 23.1 g, Cholesterol 0.1 mg, Fat 3.3 g, Fiber 1.3 g, Protein 4.2 g, SaturatedFat 0.5 g, Sodium 65 mg, Sugar 10.4 g
KABOCHA SQUASH PIE WITH SPICED CRUST
Provided by Anne Burrell
Categories dessert
Time 4h35m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- For the squash: Preheat the oven to 375 degrees F.
- Put the squash on a sheet tray, toss lightly with olive oil and toss in the oven. Roast the squash until a fork slides in and out easily, about 45 minutes. Remove the squash from the oven and let cool. Remove the skin and puree until smooth. Place 3 cups squash puree in a large mixing bowl, reserve the rest for another purpose.
- For the crust: In the bowl of a food processor combine all the flour, sugar, cinnamon, allspice, ginger, nutmeg and salt. Toss in the butter and pulse until the mixture looks like grated parmigiano. Add in the egg yolk and a few drops of the ice water. Pulse until the mixture starts to come together into a ball. Add a few more drops of water if the mixture still seems dry.
- Turn the dough out onto a lightly floured work board. Using the heels of your hand, schmear the dough straight forward and roll it back with your fingertips. Repeat this process two more times. Form the dough into a disk, wrap in plastic and refrigerate for at least 1 hour.
- Remove the dough from the fridge and let warm up for 5 minutes. Roll the dough out into a large circle and lay in a deep pie dish. Trim the dough all the way around so there is only 1/2-inch overhang. Fold the dough under and crimp the edges decoratively. Make sure the edges don't extend beyond the pie plate rim. Prick the dough all over with a fork. Lay aluminum foil over the dough to cover and fill the pie plate with baking beans.
- Place the pie plate on a sheet tray and bake in the oven for 15 minutes. Remove the foil and baking beans and bake for 5 more minutes. Remove from the oven and let cool.
- Reduce the heat in the oven to 350 degrees F.
- For the filling: In a small bowl, beat the eggs until they are smooth. Beat in the cream. Add the cream/egg mixture to the squash puree and beat to combine. Beat in the condensed milk, brown sugar, bourbon if using and vanilla. Beat until the mixture is well combined, 1 to 2 minutes.
- Pour the squash mixture into the prepared pie shell. Place on the sheet tray and place back into the oven for 25 minutes. Rotate the pie and bake until the mixture barely jiggles when shaken, another 20 to 25 minutes. If the crust starts to get too dark, place a pie shield ring on the pie to protect the edges from burning.
- Remove the pie from the oven and let it cool for at least 1 hour before cutting.
- Whip heavy cream with a pinch of cinnamon until stiff peaks, and top the pie as a garnish.
KABOCHA (JAPANESE PUMPKIN) PIE WITH A COCONUT FLOUR CRUST
This tasty, even-lower-carb-than-pumpkin kabocha squash (aka Japanese pumpkin) pie has a texture very similar to pumpkin, but the taste is slightly different. Almost a little sweeter if you ask us. Some say it's a cross between pumpkin and sweet potato. This recipe is a 2-step process which requires the pie crust to be made first. For a Paleo, non-dairy version, just replace the heavy cream for full-fat coconut milk.
Provided by FitLivingFoodies
Categories Pie
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- COCONUT FLOUR PIE CRUST:.
- Preheat oven to 400 degrees.
- In medium bowl, beat butter, eggs, and salt together with a fork.
- Add coconut flour. Mix well, until there are no clumps.
- Gather dough into a ball, then pat it into a 9-inch greased pie pan.
- Prick dough with a fork several times.
- Bake for 9 minutes, then let cool.
- PIE FILLING:.
- Preheat oven to 400 degrees.
- In a large bowl whisk egg.
- To puree pre-roasted squash, use a food processor, electric mixer or blender. Peel off and discard skin. Depending on size of device used, puree squash in small batches to avoid lumps. Puree should be smooth and slightly silky.
- Add heavy cream and kabocha puree to the bowl; mix well.
- Add coconut flour; mix until there are no more lumps.
- Add spices, sea salt and sweetener of choice; mix well.
- Pour mixture into premade pie crust.
- Carefully place pie on middle rack in oven.
- Bake 20-30 minutes or until a fork inserted into center comes out clean.
- Allow to cool for 10 minutes.
Nutrition Facts : Calories 290.5, Fat 28.9, SaturatedFat 17.5, Cholesterol 174.5, Sodium 377.3, Carbohydrate 4.9, Fiber 0.9, Sugar 1.1, Protein 4.3
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- Cut the Kabocha squash and remove the seeds, scraping out as much of the string as possible. Cut into the flesh and place in a steamer. Steam until the flesh is soft enough to be scooped.
- Scoop out the flesh and place in a blender with enough water to get it going. Pass the puree through a sieve to remove any large clumps. (This is an optional step but sure to impress.)
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- Kabocha Squash Soup かぼちゃスープ. Soup is mandatory when kabocha squash is in season. This Kabocha Squash Soup requires just a few simple ingredients. It’s rich, creamy yet so good for you.
- Kabocha Salad かぼちゃサラダ. Sweet golden Kabocha Salad with sliced cucumber, crispy bacon and tossed with creamy Japanese mayo. This beautiful salad could be your new classic on the holiday table.
- Kabocha Tempura かぼちゃの天ぷら. Who can resist delicious crispy homemade kabocha tempura? When making tempura at home, the goal is a crispy yet airy coating that doesn’t absorb oil when deep-fried.
- Kabocha Gratin かぼちゃグラタン. Kabocha Gratin with a Japanese twist is the ultra comfort food in cold weather months. In this recipe, tender chunks of sweet kabocha, umami mushrooms and macaroni are cooked in a creamy béchamel sauce, topped off with panko breadcrumbs and baked until crispy golden.
- Kabocha Pork Stir Fry かぼちゃのそぼろ炒め. When you have leftover kabocha squash, you can rely on this Kabocha Pork Stir Fry for a quick and simple weeknight dinner.
- Kabocha Miso Soup かぼちゃの味噌汁. Hearty and flavorful, this Kabocha Miso Soup is filled with sweet kabocha, umami-rich mushrooms, and nutty sesame seeds. It’s vegan, easy to make, and incredibly delicious!
- Oyaki (Japanese Stuffed Dumplings) おやき. Oyaki Japanese dumplings are a popular snack in Nagano Prefecture in central Japan. The outer dough is chewy and lightly crispy from the pan-frying.
- Kabocha Croquettes かぼちゃコロッケ. One of the best treats to make with kabocha squash is these crunchy Japanese pumpkin croquettes or kabocha korokke! Crispy on the outside and naturally sweet and savory on the inside, these kabocha croquettes are simply irresistible.
- Kabocha Squash Pie かぼちゃパイ. Instead of a regular pumpkin pie, try making Kabocha Squash Pie for your holiday entertaining this year. With a much sweeter and fluffier texture, kabocha makes a tastier filling than other types of squashes.
- Simmered Kabocha Squash かぼちゃの煮物. Cooked in a savory dashi broth seasoned with soy sauce and sake, this classic Japanese Simmered Kabocha Squash makes a great healthy side dish that is chock-full of nutrients.
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- Start the nut crust. Toast the nuts in a dry skillet over medium heat for 5-10 minutes, stirring often, until they begin to smell toasty. Finely chop with a knife or pulse a few times in a food processor. You want very small crumbs. Mix with remaining ingredients. Press into the bottom and 1/4-1/2 inch up the sides of a 9″ springform pan. CHILL for at least 30 minutes in the fridge, or up to 24 hours.
- Meanwhile, set up a steamer basket in a large pot. Cut the kabocha into 2″ cubes. If it’s too hard, score the skin and pop in in the microwave for a minute to soften it. Steam in the large pot for about 15 minutes or until very soft. Turn off heat and let cool.
- Set oven to 350ºF. Bake the nut crust for 10 minutes. Remove from oven to cool. INCREASE oven heat to 425ºF
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- Kabocha Korokke. These bitesize kabocha korokke (croquettes) are the perfect addition to the dinner table of any pumpkin lover. The crispy, fried outsides paired with the slightly sweet kabocha within create a sweet-salty balance that is very moreish.
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