Kabocha (Japanese Pumpkin) Pie With a Coconut Flour Crust

May 27, 2023May 27, 20230 1
Kabocha (Japanese Pumpkin) Pie With a Coconut Flour Crust for dessert lovers
in Dessert

Prep

30 min

Cook

1 hr 7 min

Ready In

1 hr 37 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/2 cup butter
2 whole eggs
1/4 teaspoon sea salt
3/4 cup coconut flour
1/4 teaspoon stevia ( to taste ) or 1/4 teaspoon Splenda sugar substitute ( to taste )
2 cups pureed kabocha squash
6 ounces heavy cream ( non-dairy , Paleo version ) or 6 ounces full-fat coconut milk ( non-dairy , Paleo version )
1 whole egg
1 tablespoon coconut flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon sea salt
1/4 teaspoon stevia powder or 1/4 teaspoon Splenda sugar substitute , to taste

Nutrision Information

Servings Per Recipe
8
Calories
360
Sugar
2g
Fat
33g
Kabocha (Japanese Pumpkin) Pie With a Coconut Flour Crust is a healthy version of a classic fall dessert, pumpkin pie. This recipe is low-carb, gluten-free, and paleo-friendly, perfect for those who are on a specific diet or enjoy a healthier dessert option. The kabocha squash puree gives the pie a naturally sweet and nutty flavor, enhanced by the addition of warm spices like cinnamon and nutmeg. The crust is made with coconut flour, whose nutty flavor and dense texture hold up perfectly to the creamy and lightly spiced filling. This dish is perfect for a cozy night in or a special occasion.

Instructions

1.Preheat your oven to 350 degrees F.
2.In a large mixing bowl, cream together the butter and eggs using a hand mixer, or stand mixer.
3.In a separate mixing bowl, mix the salt, coconut flour, and stevia or Splenda.
4.Add the dry mixture into the butter and eggs mixture, beating until combined.
5.Press the mixture into the bottom and sides of a 9-inch pie dish. Bake the crust separately for about 10-12 minutes, until slightly golden.
6.In a large mixing bowl, combine the pureed kabocha squash, heavy cream or full-fat coconut milk, egg, coconut flour, cinnamon, nutmeg, salt, and stevia powder or Splenda.
7.Pour the mixture into the baked pie crust, smoothing out the surface.
8.Bake for about 45-55 minutes, or until the filling is firm, and no longer jiggles when gently shaken. Let it cool completely before slicing and serving.

PROS

This pumpkin pie is a great recipe for those who are a fan of the Japanese kabocha squash, and also low carb and gluten-free for those who are on a specific diet.
It is sweet and packed with warm flavors, perfect for fall or winter seasons.

CONS

This pumpkin pie is not the healthiest dessert option out there, and because of the high-fat content, it should be enjoyed in moderation.
It takes a bit more time to prepare than a regular pumpkin pie.

HEALTH & BENEFITS

Kabocha squash is an excellent source of Vitamin A, which is essential for good eye health, skin health, and immune function. It is also high in fiber, potassium, and Vitamin C. The use of coconut flour in the crust and coconut milk in the filling provides medium-chain triglycerides, which can be beneficial for brain health, weight loss, and metabolism.

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