Kabocha Pie

Kabocha Pie is a delightful vegan dessert that showcases the sweet and nutty flavor of kabocha squash, blended perfectly into a creamy filling. This Japanese-inspired pie is not only comforting but also a healthy indulgence suitable for any occasion.

Ingredients

• Kabocha squash - 200 grams (peeled and cubed)
• Almond milk - 100 ml
• Maple syrup - 3 tablespoons
• Coconut oil - 2 tablespoons (melted)
• Cornstarch - 2 tablespoons
• Cinnamon - 1 teaspoon
• Nutmeg - 1/4 teaspoon
• Vanilla extract - 1 teaspoon
• Whole wheat flour - 100 grams
• Brown sugar - 2 tablespoons
• Salt - 1/4 teaspoon
• Water - 2 tablespoons (cold)

Steps

1. Preheat the oven to 180°C (350°F).
2. Steam the kabocha squash cubes for about 15-20 minutes until tender, then mash them in a bowl until smooth.
3. In a separate bowl, mix the almond milk, maple syrup, melted coconut oil, cornstarch, cinnamon, nutmeg, and vanilla extract. Whisk until combined.
4. Combine the mashed kabocha with the almond mixture, stirring until smooth and well incorporated.
5. In another bowl, mix the whole wheat flour, brown sugar, and salt. Add the cold water and mix until a dough forms.
6. Press the dough into a small pie dish evenly, covering the bottom and sides.
7. Pour the kabocha filling into the prepared crust, smoothing the top with a spatula.
8. Bake in the preheated oven for about 30-35 minutes, or until the filling is set and the crust is lightly golden.
9. Let the pie cool for 10 minutes before slicing and serving.

Nutrition

• Calories: 230
• Protein: 4 g
• Carbs: 34 g
• Fiber: 5 g
• Sugar: 8 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 6 g
• Unsaturated Fat: 2 g
• Water: 0.1 L

Health Benefits

• Rich in beta-carotene and vitamins A and C that support immune function.
• High in fiber, promoting digestive health and satiety.

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