Go Back
–+ servings
japanese-pumpkin-pie-recipe

Japanese Pumpkin Pie Recipe

A delicious and unique twist on the classic pumpkin pie, using Japanese kabocha squash for a rich and creamy filling.
Print Recipe Pin This
Preparation Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Dessert
Cuisine: Japanese
Servings: 8 servings
Calories: 350 kcal

Ingredients 

Filling

  • 2 cups Kabocha squash, cooked and pureed
  • 1 cup Heavy cream
  • 3 large Eggs
  • 1 cup Sugar
  • 1 teaspoon Ground cinnamon
  • ½ teaspoon Ground ginger
  • ¼ teaspoon Ground cloves
  • ½ teaspoon Salt

Crust

  • 1 package Pie crust store-bought or homemade

Instructions 

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the kabocha squash puree, heavy cream, eggs, sugar, cinnamon, ginger, cloves, and salt until smooth.
  3. Pour the mixture into the pie crust.
  4. Bake for 60 minutes, or until the filling is set and a knife inserted into the center comes out clean.
  5. Let the pie cool completely before serving.

Nutritional Value

Calories: 350kcal | Carbohydrates: 45g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 105mg | Sodium: 240mg | Potassium: 300mg | Fiber: 2g | Sugar: 30g | Vitamin A: 8000IU | Vitamin C: 15mg | Calcium: 100mg | Iron: 2mg

Keywords

Dessert, Kabocha, Pumpkin Pie
Tried this recipe?Let us know how it was!