Kabocha squash pie

I LOVE pumpkin pie, but I actually think kabocha squash pie tastes better! What could be better than a dessert that is basically a vegetable dish? 🙂

I’ve been making this recipe and refining it for years. I love how it’s naturally sweet, but not over-the-top, finding the perfect balance with the spice. Granted, I am an herbalist so it is on the spiced side! You can always cut back on some of the spices if you find it to be a bit too much.

Because squash sizes vary widely, you can increase or decrease any of the other ingredients of the filling as seems fit. Play with what works best!

If I end up with extra filling, I love saving it to use in my morning oatmeal or to top pancakes.

I’m giving you an easy graham cracker option. (I used this shortcut this year. Often, this kind of crust is more often found on a cheesecake, but it’s good here too!)

I’ll also include the magical fruit-sweetened crust I usually make with just four ingredients — gluten free flour, bananas, cinnamon, and walnuts!

Graham cracker crust:

2 cups gluten free graham crackers

1 tablespoon coconut sugar, honey, or maple syrup (optional)

6 tablespoons melted butter

Fruit-sweetened magic crust:

2 cold, ripe bananas (better if they are on the well-ripe side but not mushy, leave in the fridge overnight or freezer for half an hour)

1 1/2 – 2 cups gluten free flour

1/2 cup walnuts

1/2 teaspoon cinnamon

Filling ingredients:

1 medium kabocha squash

10 pitted and chopped medjool dates

1 tablespoon finely chopped fresh ginger

1 cup half and half, milk, or nondairy milk

1 tablespoon arrowroot or cornstarch

1 teaspoon cinnamon

1/2 teaspoon cardamom

1/2 teaspoon nutmeg

1/4 teaspoon clove

pinch of black pepper

Instructions:

1. Prepare the kabocha squash
   • Preheat the oven to 350°F
   • Cut the kabocha squash in half, scoop out the seeds, and place it cut-side down on a baking sheet (optionally – line with parchment paper.)
   • Bake for 35-45 minutes or until tender. Allow it to cool, then scoop out the flesh and set aside.
2. Option one: graham cracker crust
   • Preheat the oven to 350.
   • Crush or blend the crackers until they are a consistent crumbs.
   • Add any sweetener you are using. (optional)
   • Add cinnamon.
   • Add melted butter and mix until everything is moistened.
   • Grease a pie dish and press the mixture into the dish. It can help to use a flat one cup measure to press it lightly and get an even surface.
   • Bake the crust for 8 minutes.
   • Let cool before filling and proceed with the rest of the recipe.
3. Option two: fruit-sweetened magic crust
   • Chop the bananas very fine. 
   • Chop or pound walnuts with a mortar and pestle to be very fine as well.
   • In a bowl combine the chopped cold bananas, flour, cinnamon, and walnuts. If it is too sticky, add more flour until you get a workable dough.
   • Either roll out the crust between two pieces of flour-dusted parchment paper and then fit it into a well buttered or greased 9 inch pie pan OR press the crust mixture directly into the pan and spread it evenly along the bottom and sides.
4. Prepare the filling
   • In a food processor (or use a bowl and an immersion blender), combine the cooked kabocha squash, medjool dates, ginger, milk, arrowroot or cornstarch, and spices.
   • Blend until smooth and creamy, scraping down the sides as needed to ensure everything is well incorporated.
5. Assemble the pie
   • Pour the filling mixture into the crust, smoothing the top with a spatula. Sprinkle with a bit more of the spices.
   • Bake at 425°F for 15 minutes. Reduce the heat to 350°F and bake for an additional 30-35 minutes or until the filling is set and slightly browned.
6. Cool and serve:
   • Allow the pie to cool before slicing.
   • Serve as is, or top with a dollop of coconut cream or whipped cream as desired.
7. Enjoy!