Photo: Priscilla Du Preez
Kabocha Squash Pie (Japanese Pumpkin Pie)
13 ingredients
20 min + 35 min
8 servings
openrecipes
"Kabocha, a Japanese winter squash, tastes a bit like sweet potato as well as pumpkin so you can enjoy a bit of both!"
Estimated Nutrition (whole recipe, rough)
870
Calories
30g
Protein
26g
Fat
126g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Soy Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Tofu | 100g firm | 76 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Crust
- 3/4 cup graham crackers, crushed
- 1/2 cup all-purpose flour
- 1/8 cup light soy butter
- 1 tablespoon soy milk
- 1/4 teaspoon ground cinnamon
- Filling
- 2 1/3 cups kabocha squash - halved, peeled, seeded and cut into 1 1/2 inch cubes
- 2/3 cup silken tofu
- 1 teaspoon vanilla extract
- 1/4 cup white sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes