Vegan Kabocha Pie

Vegan Kabocha Pie is a delightful twist on the traditional pumpkin pie, featuring the rich, sweet flavor of kabocha squash. This creamy dessert is perfectly spiced and has a flaky crust that brings warmth and comfort to any occasion.

Ingredients

• Kabocha squash - 300 grams
• Almond milk - 120 ml
• Maple syrup - 60 ml
• Coconut oil - 2 tablespoons
• Brown sugar - 50 grams
• Cornstarch - 2 tablespoons
• Ground cinnamon - 1 teaspoon
• Ground nutmeg - 1/2 teaspoon
• Ground ginger - 1/2 teaspoon
• Vanilla extract - 1 teaspoon
• Salt - 1/4 teaspoon
• Vegan pie crust - 1 (pre-made or homemade)

Steps

1. Preheat the oven to 180°C (350°F).
2. Cut the kabocha squash in half, remove the seeds, and steam or bake until tender, about 25-30 minutes.
3. Once the kabocha is cooked, scoop the flesh into a mixing bowl and mash until smooth.
4. In a separate bowl, combine almond milk, maple syrup, coconut oil, brown sugar, cornstarch, cinnamon, nutmeg, ginger, vanilla extract, and salt. Mix well until smooth.
5. Add the mashed kabocha to the wet mixture and stir until fully combined.
6. Pour the kabocha filling into the prepared vegan pie crust, smoothing the top with a spatula.
7. Bake in the preheated oven for 25-30 minutes, or until the filling is set and slightly puffed.
8. Remove from the oven and let cool for at least 15 minutes before slicing.
9. Serve warm or chilled, optionally topped with vegan whipped cream.

Nutrition

• Calories: 280
• Protein: 3 g
• Carbs: 45 g
• Fiber: 5 g
• Sugar: 10 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 5 g
• Water: 0.1 L

Health Benefits

• High in vitamins A and C from kabocha squash, supporting immune health.
• Contains healthy fats from coconut oil, which can aid in nutrient absorption.

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