Admittedly, I've never been a huge pumpkin pie fan. I have nothing against it, but I've always preferred apple. This past weekend, however, I remembered the kabocha squash I had sitting on a coffee table, serving as a merry centerpiece. With a sudden inspiration to bake, I made a kabocha squash version of pumpkin pie. Kabocha squash has a distinct sweetness and creaminess that make it ideal for a hearty dessert recipe.
The entire thing is from scratch (but it's pretty simple), and I think that made a big difference in the enjoyment factor. The fresh, plant-based ingredients taste wonderful in this pie, which can be enjoyed gently warmed or straight from the fridge. The vegan pie dough recipe is adapted from The Minimalist Baker. (They're geniuses over there!)
I served this pie with a simple coconut cream whip, but you can serve it with fresh fruit and/or vegan vanilla ice cream :)
YIELDS
1 9-inch pie
PREP TIME
COOK TIME
TOTAL TIME
- 1 kabocha squash, halved and seeds scooped out
- 2 cups unbleached all-purpose flour
- 1/2 teaspoon salt
- 2/3 cup coconut oil, scoopable--not liquid
- 6 tablespoons ice cold water
- 3/4 cup canned full-fat coconut milk, mixed before measuring
- 1/4 cup arrowroot starch
- 1/4 cup maple syrup
- 1/4 cup coconut sugar (or stevia baking blend)
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon clove
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Directions
1. Preheat oven to 350°F.
2. In a ceramic baking dish, add squash halves, insides facing down. Pour water into the dish until it reaches a depth of about 1/4 inch. Place in the oven and bake for 50-60 minutes or until the flesh is soft.
3. While the squash is baking, prepare the pie dough. In a large mixing bowl, add flour, 1/2 teaspoon salt, and coconut oil. Use a fork to blend the mixture until it forms small, even clumps. Add ice water, a spoonful at a time, and blend until you have a ball of dough.
4. On a floured surface, flatten the dough with a rolling pin until it can fill a 9-inch pie form with a 2-inch wall. Mold the dough into the pie form. Pinch the edges as desired. Set aside.
5. When the squash is done cooking, remove from the oven and allow to cool for several minutes. Then, use a spoon to scoop the squash meat from the halves. (You may have leftovers that use can use in a soup.)
6. Add two cups of the squash meat to a blender. Add coconut milk, arrowroot starch, coconut sugar, maple syrup, cinnamon, nutmeg, ground ginger, allspice, clove, and 1/2 salt. Blend until smooth.
7. Add pie blend to the pie dough. Place in the oven (at 350°F) for 60 minutes. Allow to cool completely before serving. Store leftovers in the refrigerator.
Related: Pumpkin Pie Chia Pudding
Perfectly Pumpkin Vegan Pancakes
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Photos: Mary Hood Luttrell
