Kabocha Squash is one of the healthiest, most delicious low calorie foods out there. It creamy and sort of sweet and it kind of taste like sweet potatoes mixed with chestnuts. I’ve been thinking about baking a pie out of Kabocha Squash for a long time now and finely came up with a recipe. I didn’t want it to come out just like pumpkin pie so I thought coconut would go really well so I made a tender coconut crust and instead of milk for the custard I used coconut milk and it’s seasoned it’s own way. This is a very unique and delicious pie that you won’t get to taste unless you make it.

Ingredients for about 8 servings

1/2 cup flour

1/2 cup coconut flour

1/4 cup extra virgin olive oil

1 Tablespoons cold water

2 Tablespoons dark brown sugar

1/2 teaspoon sea salt

non stick spray

2/3 cup kobocha squash –  roasted. pierced squash all over with knife till “knife” tender.  Seeds, membrane, stem removed then meat scooped out  (my large kobocha went into a 400 degree F oven covered with maybe 1/4 in. water I checked at 45 minutes and every 15 minutes till knife tender) – mashed well or pureed

2 1/2 Tablespoons sweet butter – room temperature

1/2 cup and 1 Tablespoon dark brown sugar

2 Tablespoons flour

3 XL eggs – slightly beaten

1/3 cup coconut milk

1/4 teaspoon cinnamon (I used Vietnamese Cinnamon)

1/8 teaspoon ground ginger

pinch white ground pepper

pinch sea salt

Directions

Turn oven to 350 degrees F.

In a large bowl combine 1/2 cup flour, coconut flour, olive oil, water, 1/2 teaspoon salt, 2 Tablespoons sugar and mix well. Mixture should look like wet crumbly sand.

Spray pie plate with non stick spray. (I think my pie plate is 11 inches)

Dump crust mixture on to pie plate.

Pat mixture into pie crust shape.

Peirce crust all over with a FORK.

Set oven to 300 degrees F.

Place in over for about 10 -12 minutes. Till crust looks sort of cooked.

Set crust to the side. Don’t worry if it doesn’t look perfect because it gets covered with filling.

In a large bowl combine remaining ingredients ONE AT A TIME in order till done.

Pour into pie shell.

Place in oven for about 35 minutes. (I note timing may differ due to different size pans and different ovens) The filling might puff up a bit but will fall and be flat.

Chill and serve at room temperature for best taste and texture.

It came out pretty darn great. I think this is what a Kabocha Squash Pie should taste like. The filling is custardy unique and delicious…. You can taste the Kabocha Squash laced with Coconut. The crust is tender and coconut flavored.

If you are a fan of Kabocha Squash and Coconut you will enjoy this pie. My husband doesn’t enjoy coconut ever and even he thinks this pie is delicious.