Sweet Kabocha Squash Pie with Coconut Flour Crust
Delve into the delightful flavors of this Sweet Kabocha Squash Pie, featuring a luscious filling made from kabocha squash, often referred to as Japanese pumpkin. Discover its unique sweetness that dances between pumpkin and sweet potato, giving you a comforting yet intriguing dessert experience. This pie is encased in a nutritious coconut flour crust, adding a rich nuttiness that perfectly complements the velvety filling. Whether you’re gluten-free, following a low-carb diet, or simply looking for a delicious treat, this recipe offers a healthier twist on traditional pie. With easy steps and a perfect blend of spices, it's a dish that will charm your taste buds and impress your guests!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Butter
1/2 cup (Melted)
Eggs
2 whole (Beaten)
Sea salt
1/4 teaspoon (To taste)
Coconut flour
3/4 cup (Sifted)
Stevia or Splenda
1/4 teaspoon (To taste)
Kabocha squash (pureed)
2 cups (Cooked and pureed)
Heavy cream or full-fat coconut milk
6 ounces (For non-dairy version, use coconut milk)
Egg
1 whole (Beaten)
Coconut flour
1 tablespoon (For filling)
Cinnamon
1 teaspoon (Ground)
Nutmeg
1 teaspoon (Ground)
Sea salt
1/4 teaspoon (To taste)
Stevia or Splenda
1/4 teaspoon (To taste)
Instructions
1
Preheat the oven to 400°F (200°C).
2
In a medium mixing bowl, combine the melted butter, two whole eggs, and sea salt. Use a fork to mix until well combined.
3
Add in the coconut flour and mix thoroughly until a smooth dough forms, with no clumps.
4
Transfer the dough onto a greased 9-inch pie pan, pressing and patting it evenly into the base and sides.
5
Use a fork to prick the bottom of the crust several times to prevent bubbling.
6
Bake the crust in the preheated oven for about 9 minutes, then remove it and allow it to cool while you prepare the filling.
7
In a large bowl, whisk together one whole egg.
8
Prepare the kabocha squash by slicing it open, removing the seeds, and roasting it in the oven until tender. Peel away the skin and discard it before pureeing the flesh in a food processor or blender to achieve a smooth, silky texture.
9
In the bowl with the whisked egg, add the kabocha puree, heavy cream (or coconut milk for the Paleo version), and one tablespoon of coconut flour. Mix until no lumps remain.
10
Incorporate the ground cinnamon, nutmeg, sea salt, and your choice of sweetener into the filling mixture, stirring until well combined.
11
Carefully pour the filling into the cooled pie crust, ensuring an even distribution.
12
Place the pie back onto the middle rack of the oven. Bake for 20-30 minutes, or until a fork inserted into the center comes out clean.
13
Once baked, remove the pie from the oven and allow it to cool for at least 10 minutes before slicing and serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Sweet Kabocha Squash Pie?
It is a dessert featuring a luscious filling made from kabocha squash, also known as Japanese pumpkin, encased in a nutritious coconut flour crust.
What does Kabocha squash taste like?
Kabocha squash has a unique sweetness that dances between the flavors of pumpkin and sweet potato.
Is this recipe suitable for gluten-free diets?
Yes, this recipe is gluten-free as it uses coconut flour for the crust instead of wheat flour.
Can I make this pie Paleo-friendly?
Yes, you can make it Paleo by using full-fat coconut milk instead of heavy cream.
Is this recipe low-carb?
Yes, this recipe is designed as a healthier, low-carb twist on traditional pie.
What temperature should I set my oven to?
The oven should be preheated to 400°F (200°C).
What are the ingredients for the coconut flour crust?
The crust consists of 1/2 cup melted butter, 2 whole eggs, 1/4 teaspoon sea salt, and 3/4 cup sifted coconut flour.
How do I prevent the crust from bubbling?
Use a fork to prick the bottom of the crust several times before baking.
How long should I pre-bake the crust?
The crust should be baked in the preheated oven for about 9 minutes.
How do I prepare the kabocha squash?
Slice it open, remove the seeds, and roast it until tender. Then peel away the skin and puree the flesh.
How many eggs are needed for the filling?
One whole egg is used in the filling mixture.
What spices are used in the pie filling?
The filling uses ground cinnamon and nutmeg.
How much kabocha puree is required?
You will need 2 cups of cooked and pureed kabocha squash.
What size pie pan should I use?
This recipe is designed for a greased 9-inch pie pan.
How long does the final pie bake?
The pie should bake for 20-30 minutes on the middle rack of the oven.
How do I know when the pie is done?
The pie is ready when a fork inserted into the center comes out clean.
How long should the pie cool?
Allow the pie to cool for at least 10 minutes before slicing and serving.
Which sweeteners are suggested for this recipe?
You can use Stevia, Splenda, or your choice of sweetener.
What is the texture of the filling?
The filling has a velvety, smooth, and silky texture.
Does the crust have a specific flavor?
The coconut flour crust adds a rich nuttiness to the dessert.
Do I need to sift the coconut flour?
Yes, the recipe recommends using 3/4 cup of sifted coconut flour for the crust.
Can I use a food processor for the squash?
Yes, a food processor or blender is recommended to achieve a smooth puree.
How much coconut flour is added to the filling?
One tablespoon of coconut flour is mixed into the filling.
Is sea salt used in both the crust and filling?
Yes, 1/4 teaspoon of sea salt is used in both parts of the recipe.
What is the first step in making the crust?
Combine melted butter, two whole eggs, and sea salt in a medium mixing bowl.
How do I apply the dough to the pan?
Transfer the dough to the pan and press it evenly into the base and sides.
Should the filling be poured into a hot or cool crust?
The filling should be poured into the crust after it has cooled while you prepared the filling.
How much heavy cream is used?
The recipe calls for 6 ounces of heavy cream or full-fat coconut milk.
What is kabocha squash also called?
It is often referred to as Japanese pumpkin.
Can I substitute the butter for a different fat?
The recipe calls for melted butter, but Paleo versions often use alternative fats like coconut oil, though not explicitly listed.