Kabocha Squash Fusion Pie with Silken Tofu Topping

Recipe Collection: Dessert

Kabocha Squash Fusion Pie with Silken Tofu Topping brings a unique blend of flavors to your table. This vegetarian dessert features the sweet, nutty essence of kabocha squash paired with a smooth silken tofu topping, all nestled in a spiced graham cracker crust. Perfect for those seeking a gluten-free option, this Japanese fusion pie is a delightful twist on traditional pumpkin pie.

With its warm spices and comforting texture, this pie is versatile enough to be served at any gathering or as a cozy treat at home. Easily select this recipe from the easyChef Pro App, where you can access personalized recommendations, AI-powered pantry tracking, and a smart shopping list for the best prices. Organize your ingredients and follow our step-by-step guide to create this delicious dessert today!

Overview

This delightful pie combines the sweet, nutty flavor of kabocha squash with the creamy texture of silken tofu, creating a luscious dessert that is both comforting and unique. The spiced graham cracker crust adds a warm, aromatic touch, making this pie a perfect fusion of Japanese and Western flavors.

Diet Type

Vegetarian

Allergies

Soy, Gluten

Cuisine

Japanese Fusion

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, melted
• 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 graham cracker crumbs and flour. Add the melted 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. Knead briefly on a lightly floured surface, wrap in plastic, and refrigerate for 20 minutes.
3. Roll out the dough on a lightly floured surface to a thickness of about 1/4 inch. Fit the crust into a 7-inch 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 kabocha squash to the basket, bring the water to a boil, then reduce the heat to medium. Cover and steam the squash for about 15 minutes or until tender. Allow to cool.
6. Transfer the steamed kabocha to a blender or food processor and puree until smooth. Add the silken tofu, vanilla extract, sugar, cinnamon, and nutmeg. Blend until the mixture is very smooth and creamy.
7. Pour the kabocha 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. For an extra touch, garnish with a dollop of whipped cream or a sprinkle of cinnamon before serving.

Enjoy your homemade Kabocha Squash Fusion Pie with Silken Tofu Topping!