Ultra Low Carb Kabocha Squash (Japanese Pumpkin) Pie

Kabocha Squash Pie with Eggnog Whipped Cream

Some say it’s a cross between pumpkin and sweet potato…

Mary Gines of Fit Living Foodies
Thanks to Alex for the yummy pie!

You can thank Mary for this tasty, even-lower-carb-than-pumpkin kabocha squash pie! She introduced me to this tasty squash (aka Japanese pumpkin) after making a Filipino meal that included it and yes, it was good. The texture is very similar to pumpkin, but the taste is slightly different. Almost a little sweeter if you ask me. Some say it’s a cross between pumpkin and sweet potato. I don’t know about sweet potato, but I do know that I liked it!

Kabocha Squash Japanese PumpkinYou have to try it to believe it!

Kabocha squash can be found at most Asian markets.  But if you don’t have access to one in your neighborhood you can also try Trader Joe’s. The two near us had lots of them. Kabocha is an Asian variety of Winter squash and is rich in beta carotene (vitamin A), iron, vitamin C and potassium. Plus, it’s even lower carb than the traditionally orange pumpkin we’re used to. Do you need any more reasons to give it a try? OrganicAuthority.com has a few more here: 8 Reasons We Love Kabocha Squash. The recipe makes one large pie or two small pies, so all you need is the pie tins! We made the version with heavy cream, but the paleo version with coconut milk is just as good. Below you’ll find macro data for both 🙂 If for some reason you have trouble finding kabocha squash you can easily replace it for pureed pumpkin, you’ll need to adjust the macros though.  Or you can find the original Pumpkin Pie recipe in the Transforming Recipes – Ultra Low-Carb Desserts cookbook.  To be honest, the eggnog whipped cream is my favorite part. You can eat it with a spoon, add some to your morning cup for joe or I guess you could dollop some on top of the pie too…if you like that sort of thing 😉 

Protect your pie crust from burning!
Visor hat, you know you want one!

Protect your crust!

Now there’s a chance the crust may start to brown faster than the pie will cook. If this starts to happen you can make a little cover with aluminum foil to protect the crust from burning. It reminds me of a hat that leaves the very top of your head exposed, lol. Kind of like a visor! Do they even make those anymore? Anyways,  this way the pie continues to get direct heat, but the crust doesn’t. Every oven is different so it’s better to have the cover ready just in case. Here is how you make one: How to Keep The Edge of Your Pie Crust from Burning




Kabocha Squash Pie
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Makes 1 whole pie or 2 small pies.
* If you can't find kabocha squash you can easily sub traditional pumpkin puree. Use the same measurements, but adjust the macro info accordingly.

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Ultra Low Carb Kabocha Squash (Japanese Pumpkin) Pie

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Ingredients

Instructions

  1. Preheat oven to 400 degrees.
  2. In a large bowl whisk egg.
  3. To puree pre-roasted squash, use a food processor, electric mixer or blender. Peel off and discard skin. Depending on size of device used, puree squash in small batches to avoid lumps. Puree should be smooth and slightly silky.
  4. Add heavy cream and kabocha puree to the bowl; mix well.
  5. Add coconut flour; mix until there are no more lumps.
  6. Add spices, sea salt and sweetener of choice; mix well.
  7. Pour mixture into premade pie crust.
  8. Carefully place pie on middle rack in oven.
  9. Bake 20-30 minutes or until a fork inserted into center comes out clean.
  10. Allow to cool for 10 minutes.

Recipe Notes

How to Keep The Edge of Your Pie Crust from Burning

* Roasted Kabocha Squash

 


Nutritional Data for Ultra-Low Carb Kabocha Squash Pie

(*Nutritional data is for basic coconut flour crust + pie filling) Ultra-Low Carb Kabocha Squash (Japanese Pumpkin) Pie Nutritional Chart

Click here for "Understanding the Macronutrient Guide"

 


Nutritional Data for Ultra-Low Carb Kabocha Squash Pie (Paleo version)

(*Nutritional data is for basic coconut flour crust + pie filling) Ultra-Low Carb Kabocha Squash (Japanese Pumpkin) Pie Paleo Nutritional Chart

Click here for "Understanding the Macronutrient Guide"

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1 comments
marianelise1116
marianelise1116

Thank you so much for your recipe. I bought a Kabocha squash at an Asian market in Brooklyn, NY for the first time. I  was going to make a soup and add an apple and a sweet potato. After seeing your recipe I'm going to try it instead and add it to my New Years dinner menu.