Kabocha Squash and Silken Tofu Pie with Graham Cracker Crust

Recipe Collection: Dessert

Kabocha Squash and Silken Tofu Pie with Graham Cracker Crust offers a unique blend of sweet, nutty kabocha squash and silken tofu in an exquisite pie, nestled in a spiced graham cracker crust. This vegetarian dessert provides a delightful twist on traditional pumpkin pie, showcasing the essence of Japanese cuisine with warm autumn spices. Perfect for those following a vegetarian diet, this pie is also gluten and soy allergy-friendly.

With its rich flavor profile, this pie is versatile enough to be served at gatherings or as a comforting treat at home. Easily select this recipe from the easyChef Pro App, where you can explore personalized recommendations, AI-powered pantry tracking, and a smart shopping list for the best prices. Organize your ingredients and follow step-by-step guides to create this delicious pie today!

Overview

This delightful pie combines the sweet, nutty flavor of kabocha squash with the creamy texture of silken tofu, all nestled in a spiced graham cracker crust. Perfect for those seeking a unique twist on traditional pumpkin pie, this dessert is both comforting and exotic, offering a taste of Japanese cuisine with a hint of autumn spices.

Diet Type

Vegetarian

Allergies

Soy, Gluten

Cuisine

Japanese

Serving Size: 8

Cooking Time: 75 minutes

Ingredients

• 0.75 Cups graham crackers, crushed
• 0.5 Cups all-purpose flour
• 0.125 Cups light soy butter, softened
• 1 Tablespoon (tbsp) soy milk
• 0.25 Teaspoons (tsp) ground cinnamon
• 2.33 Cups kabocha squash, peeled
• 0.67 Cups silken tofu
• 1 Teaspoon (tsp) vanilla extract
• 0.25 Cups white sugar
• 0.5 Teaspoons (tsp) ground cinnamon
• 0.25 Teaspoons (tsp) ground nutmeg

Steps

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the crushed graham crackers and flour. Add the softened soy butter and mix until the mixture becomes crumbly. Create a well in the center, pour in the soy milk, and stir to form a soft dough. Turn the dough onto a lightly floured surface and knead briefly. Wrap in plastic wrap and refrigerate for 20 minutes.
3. Roll out the chilled dough on a lightly floured surface to a thickness of about 1/4 inch. Fit the dough into a 7-inch diameter pie plate, trimming any excess. Use a fork to poke holes in the bottom to prevent bubbling.
4. Bake the crust in the preheated oven for about 15 minutes, or until it turns a pale golden color. Remove and let it cool on a rack.
5. Fill a pan with about 1 inch of water and place a steamer basket inside. Add the peeled kabocha squash to the basket, bring the water to a boil, then reduce the heat to medium. Cover and steam the squash until tender, about 15 minutes. Allow it to cool.
6. Transfer the cooled kabocha squash to a blender or food processor. Blend until smooth. Add the silken tofu, vanilla extract, sugar, cinnamon, and nutmeg. Blend until the mixture is very smooth.
7. Pour the filling into the prepared crust, smoothing the top with a spatula.
8. Bake in the preheated oven for about 20 minutes, or until the center is set. Avoid overbaking to prevent the filling from cracking.
9. Allow the pie to cool before serving. Enjoy a slice of this spiced kabocha squash pie with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

Enjoy your homemade Kabocha Squash and Silken Tofu Pie!