Dairy-Free Kabocha Pie

Dairy-Free Kabocha Pie offers a delightful fusion of sweet and earthy flavors, showcasing the rich, creamy texture of kabocha squash without any dairy. Perfect as a comforting dessert, this pie is both satisfying and nourishing.

Ingredients

• Kabocha squash - 300 grams, peeled and cubed
• Almond milk - 100 ml
• Maple syrup - 75 ml
• Coconut oil - 30 grams, melted
• Cornstarch - 2 tablespoons
• Vanilla extract - 1 teaspoon
• Ground cinnamon - 1 teaspoon
• Ground nutmeg - 1/4 teaspoon
• Salt - 1/4 teaspoon
• Pre-made vegan pie crust - 1 (6-inch)

Steps

1. Preheat your oven to 180°C (350°F).
2. Steam the kabocha squash cubes for about 15 minutes, or until tender, then let them cool slightly.
3. In a blender, combine the steamed kabocha, almond milk, maple syrup, melted coconut oil, cornstarch, vanilla extract, cinnamon, nutmeg, and salt. Blend until smooth and creamy.
4. Pour the kabocha filling into the pre-made vegan pie crust, spreading it evenly.
5. Bake the pie in the preheated oven for 30-35 minutes, or until the filling is set and slightly puffed.
6. Remove from the oven and allow to cool for at least 15 minutes before slicing. Serve warm or at room temperature.

Nutrition

• Calories: 250
• Protein: 3 g
• Carbs: 35 g
• Fiber: 5 g
• Sugar: 10 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 8 g
• Unsaturated Fat: 2 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A and C, supporting immune function and eye health.
• High in fiber, promoting digestive health and satiety.

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