Kabocha Japanese Pumpkin Pie With A Coconut Flour Crust Recipes

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KABOCHA SQUASH PIE WITH SPICED CRUST



Kabocha Squash Pie with Spiced Crust image

Provided by Anne Burrell

Categories     dessert

Time 4h35m

Yield 8 to 10 servings

Number Of Ingredients 20

1 small to medium kabocha squash, cut into sixths, seeds removed
Olive oil
1 1/2 cups all-purpose flour, plus more for bench flour
1/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground ginger
2 grates fresh nutmeg
Pinch kosher salt
1 1/2 sticks cold butter, cut into pea-size pieces
1 egg yolk
2 to 3 teaspoons ice cold water
4 large eggs
3/4 cup heavy cream
3/4 cup sweetened condensed milk
1/2 cup light brown sugar
1/4 cup bourbon, optional
1 teaspoon vanilla extract
Heavy cream, for garnish
Pinch cinnamon, for garning

Steps:

  • For the squash: Preheat the oven to 375 degrees F.
  • Put the squash on a sheet tray, toss lightly with olive oil and toss in the oven. Roast the squash until a fork slides in and out easily, about 45 minutes. Remove the squash from the oven and let cool. Remove the skin and puree until smooth. Place 3 cups squash puree in a large mixing bowl, reserve the rest for another purpose.
  • For the crust: In the bowl of a food processor combine all the flour, sugar, cinnamon, allspice, ginger, nutmeg and salt. Toss in the butter and pulse until the mixture looks like grated parmigiano. Add in the egg yolk and a few drops of the ice water. Pulse until the mixture starts to come together into a ball. Add a few more drops of water if the mixture still seems dry.
  • Turn the dough out onto a lightly floured work board. Using the heels of your hand, schmear the dough straight forward and roll it back with your fingertips. Repeat this process two more times. Form the dough into a disk, wrap in plastic and refrigerate for at least 1 hour.
  • Remove the dough from the fridge and let warm up for 5 minutes. Roll the dough out into a large circle and lay in a deep pie dish. Trim the dough all the way around so there is only 1/2-inch overhang. Fold the dough under and crimp the edges decoratively. Make sure the edges don't extend beyond the pie plate rim. Prick the dough all over with a fork. Lay aluminum foil over the dough to cover and fill the pie plate with baking beans.
  • Place the pie plate on a sheet tray and bake in the oven for 15 minutes. Remove the foil and baking beans and bake for 5 more minutes. Remove from the oven and let cool.
  • Reduce the heat in the oven to 350 degrees F.
  • For the filling: In a small bowl, beat the eggs until they are smooth. Beat in the cream. Add the cream/egg mixture to the squash puree and beat to combine. Beat in the condensed milk, brown sugar, bourbon if using and vanilla. Beat until the mixture is well combined, 1 to 2 minutes.
  • Pour the squash mixture into the prepared pie shell. Place on the sheet tray and place back into the oven for 25 minutes. Rotate the pie and bake until the mixture barely jiggles when shaken, another 20 to 25 minutes. If the crust starts to get too dark, place a pie shield ring on the pie to protect the edges from burning.
  • Remove the pie from the oven and let it cool for at least 1 hour before cutting.
  • Whip heavy cream with a pinch of cinnamon until stiff peaks, and top the pie as a garnish.

KABOCHA SQUASH PIE (JAPANESE PUMPKIN PIE)



Kabocha Squash Pie (Japanese Pumpkin Pie) image

Kabocha, a Japanese winter squash, tastes a bit like sweet potato as well as pumpkin so you can enjoy a bit of both!

Provided by lilyumestar

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h15m

Yield 8

Number Of Ingredients 11

¾ cup graham crackers, crushed
½ cup all-purpose flour
⅛ cup light soy butter
1 tablespoon soy milk
¼ teaspoon ground cinnamon
2 ⅓ cups kabocha squash - halved, peeled, seeded and cut into 1 1/2 inch cubes
⅔ cup silken tofu
1 teaspoon vanilla extract
¼ cup white sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir the graham cracker crumbs together with the flour in a mixing bowl. Mix in the soy butter until the mixture is crumbly. Make a well in the middle of the flour mixture. Pour in the soy milk, and stir to make a soft dough. Turn the dough out onto a lightly floured surface, and knead briefly. Wrap in plastic wrap, and refrigerate for about 20 minutes.
  • Roll out the dough onto a lightly floured surface to about 1/4 inch thick. Fit the crust into a 7 inch diameter pie plate. Use a fork to poke holes in the bottom.
  • Bake the crust in the preheated oven until pale gold, about 15 minutes. Cool on a rack.
  • Pour about 1 inch of water into the bottom of a pan. Place the kabocha into a steamer basket fitted into the pan. Bring to a boil, then reduce heat to medium, cover, and steam the squash until tender and easily pierced with a fork, about 15 minutes. Cool.
  • Place the kabocha into a blender or bowl of a food processor, and blend until smooth. Stir the tofu, vanilla, sugar, cinnamon, and nutmeg into the kabocha mixture, and blend until very smooth. Pour into the prepared crust.
  • Bake in preheated oven until center is set, about 20 minutes. Do not overbake or the filling will crack.

Nutrition Facts : Calories 137.5 calories, Carbohydrate 23.1 g, Cholesterol 0.1 mg, Fat 3.3 g, Fiber 1.3 g, Protein 4.2 g, SaturatedFat 0.5 g, Sodium 65 mg, Sugar 10.4 g

JAPANESE (KABOCHA) PUMPKIN



Japanese (Kabocha) Pumpkin image

This is a recipe from "Me Ke 'Ano Kuloko" which features healthy island cuisine from many of the ethnic cultures in Hawaii. Kabocha, is a Japanese pumpkin with orange flesh and edible green skin.

Provided by Amy in Hawaii

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

2 lbs Japanese pumpkin (kabocha)
1 tablespoon dried shrimp (ebi)
1 tablespoon canola oil
1 tablespoon sugar (or splenda)
1 tablespoon low sodium soy sauce
2 cups water

Steps:

  • Cut pumpkin in half. Clean out seeds and rinse leaving the skin on. Cut into bite-sized pieces and set aside. Combine remaining ingredients in a large pot over medium heat and stir until sugar dissolves. Add pumpkin and simmer for 10 minutes, stirring once. Continue to simmer another 10 minutes or until done. Pumpkin is done when it is easily pierced with a fork or toothpick. Do not overcook or the pumpkin will become mushy.
  • Dried shrimp, ebi, can be found in the oriental section of most supermarkets. You can use shrimp bullion or fish stock instead.
  • Nutrition information: Calories 70, Fat 2 g., Cholesterol 6 mg., sodium 97 mg. 1 bread exchange. ww points 2.

Nutrition Facts : Calories 30.3, Fat 2.3, SaturatedFat 0.2, Sodium 101.6, Carbohydrate 2.4, Sugar 2.1, Protein 0.2

SPICED KABOCHA SQUASH PIE WITH PUMPKIN-SEED CRUMBLE



Spiced Kabocha Squash Pie With Pumpkin-Seed Crumble image

This aromatic alternative to pumpkin pie calls for fresh (not canned!) squash and a new twist on the classic crumble topping. If you'd like some sparkle on the edge of your crust, brush it with a beaten egg and sprinkle with coarse sugar before baking.

Provided by Rhoda Boone

Categories     Dessert     Thanksgiving     Squash     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes one 9-inch pie

Number Of Ingredients 27

For the pie crust:
1 1/4 cups all-purpose flour, plus more for rolling
2 1/4 teaspoons granulated sugar
1/2 teaspoon kosher salt
1/2 stick (4 tablespoons) unsalted butter, cut into pieces and frozen for 15 minutes
1/4 cup solid vegetable shortening, cut into pieces and refrigerated for 15 minutes
For the filling:
One 2 1/2-pound kabocha squash
1 1/4 cups heavy cream
1/2 cup packed light brown sugar
2 tablespoons molasses
3 large egg yolks plus 1 whole egg, room temperature
1 teaspoon vanilla extract
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
For the crumble topping:
1/2 cup all-purpose flour
1/3 cup light brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon kosher salt
1/8 teaspoon baking powder
3/4 stick (6 tablespoons) unsalted butter, cut into small pieces
1/2 cup shelled, roughly chopped, and toasted pumpkin seeds (pepitas)
Special equipment:
9-inch pie pan

Steps:

  • Preheat the oven to 400°F with 1 rack on the bottom rung and 1 rack in the center of oven. Place 1 rimmed baking sheet on the bottom rack to preheat.
  • Make the pie dough:
  • In the bowl of a food processor, pulse 1 1/4 cups flour, sugar, and salt. Add butter and shortening and pulse until coarse, pea-sized crumbs form, about 10 seconds. With the machine running, add 2 tablespoons ice water and process until the dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers: If it is very crumbly, add pulse in more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
  • Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine, then flatten into a disc with smooth edges (no cracks), cover with plastic wrap, and refrigerate at least 1 hour or overnight.
  • Roast the squash:
  • Meanwhile, cut the squash in half horizontally. Scoop out and discard the seeds. Place the squash, cut-side down, on a rimmed baking sheet and add a splash of water to the pan. Bake in center of oven until the squash flesh is easily pierced with a knife, about 1 hour. Remove from the oven, and allow to cool. Reduce the oven to 375°F.
  • Roll out the dough:
  • Meanwhile, roll out the dough into a 13-inch round on a lightly floured surface. Roll the dough loosely around the rolling pin then unfurl it into the 9-inch pie pan. Lightly press it into the pan. Leave 1 inch of dough hanging over the edge, trimming any excess dough. Tuck the dough under itself, then crimp the edge as desired. Chill at least 30 minutes.
  • Make the crumble topping:
  • In a medium bowl, whisk together the flour, sugar, cinnamon, salt, and baking powder to combine. Add the butter and massage with your fingertips until the mixture becomes clumpy and moist. Add the pumpkin seeds and mix until incorporated. Chill at least 30 minutes.
  • Fill the pie and bake:
  • When the squash is cool enough to handle, scoop out enough flesh to measure 2 1/4 cups and place in a blender. (Discard the skins and reserve extra squash flesh for another use.) Add cream, sugar, molasses, eggs, vanilla, ginger, cinnamon, nutmeg, and salt to the blender. Puree until filling is smooth and creamy.
  • Pour the filling into the unbaked pie shell (do not overfill) and smooth the top with a rubber spatula. Sprinkle the top with the crumble mixture. Place on preheated rimmed baking sheet on bottom rung of oven. After 30 minutes, rotate baking sheet and move to center rung of oven. Bake until the filling is set and the crumble topping is golden brown, 25 to 35 minutes more. (Cover the crust edge with foil or a pie shield if it starts to brown too much.) Transfer pie to a wire rack and cool completely, about 3 hours. Pie will keep up to 2 days, loosely covered with foil, at room temperature.

MIKA'S KABOCHA CAKE (PUMPKIN CAKE)



Mika's Kabocha Cake (Pumpkin Cake) image

Very healthy and easy to make. The natural sweetness comes from the pumpkin and honey. The recipe makes a very small cake because I only had a little bit of leftover pumpkin. Created this primarily for Mom, who's watching her weight but loves cake.

Provided by Mikaaa

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 50m

Yield 8

Number Of Ingredients 10

cooking spray
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup mashed pumpkin
½ cup honey
½ cup milk
½ cup vegetable oil
1 egg
¼ cup cashews, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan with cooking spray.
  • Mix flour, baking powder, and salt together in a bowl. Stir in mashed pumpkin. Mix in honey, milk, oil, and egg until batter is smooth.
  • Pour batter into the greased cake pan. Gently press cashews into the batter for decoration.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool in the pan, 5 to 10 minutes.

Nutrition Facts : Calories 323.4 calories, Carbohydrate 40.1 g, Cholesterol 24.5 mg, Fat 17 g, Fiber 1.7 g, Protein 4.8 g, SaturatedFat 2.6 g, Sodium 323.8 mg, Sugar 19.4 g

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