Creamy Kabocha Pie Recipe: A Healthy Dairy-free Thanksgiving Pie by Sarah Amona
Thinking about making this creamy kabocha pie recipe instead of pumpkin pie for Thanksgiving! Kabocha is a type of winter squash. The health benefits of kabocha are vast, and it tastes delicious!
For the pie crust, you could use blueberry or cinnamon biscuit, pancake or cake mix. Bake it according to package directions in a pie plate and then pour the filling over. I like to use gingerbread cookie mix, too, for the crust.
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 1/2 hours
Total Time: 1 hour and 45 minutes
Servings: Makes 1 pie
Ingredients
- 2 cups roasted kabocha squash
- 1/4 cup unsweetened cashew milk or almond milk
- 2 egg whites
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon maple extract or vanilla extract
- 1 packet Stevia
- pie crust (optional)
Here's how to make it:
- To prepare kabocha, preheat oven to 400 degrees F. Line a baking pan with nonstick foil. If the skin is too tough to cut, place kabocha in the microwave for 1 to 2 minutes. Cut the squash in quarters. Spoon out all the seeds. Lay the wedges on the prepared pan. Spray the wedges with nonstick cooking spray. Bake for 30 minutes. Flip the squash over. Spray with cooking spray. Bake for 10 to 15 minutes or until it is cooked. Let cool. Once cooled, peel or cut off the skin with a knife. Measure out 2 cups of cooked squash. (Use the rest of the squash for another time.)
- To make the pie, preheat oven to 425 degrees F. Spray a pie dish with nonstick cooking spray. Add 2 cups of squash, without the skin, and the rest of the ingredients. Blend until smooth. Pour mixture into pie crust or pie plate. Bake for 15 minutes. Reduce heat to 350 degrees. Bake for an additional 25 minutes.
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