Holiday Japanese Pumpkin Pie (kabocha squash) By GreenChef Julie Morris

Japanese Pumpkin Pie kabocha squash Holiday Japanese Pumpkin Pie (kabocha squash) By GreenChef Julie Morris

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Photographer: Julia Morris

I marvel, will you privately evaluate me if I confess to you that I don’t truly like pie? Every year I am advised of my pie-oriented “skeleton in the stove,” thanks to all the holiday events. You can normally identify me fighting a cringe, as one pie after the next is passed prior to me, and I’ve to spontaneously make up a brand-new, respectful way to decline.

I can’t assist it– I do not like traditional pastry crust (dull), I don’t such as completely excellent fruits surrounded in some sugar goo, and I am terribly sorry, but that quite lattice pattern decorating the top is not going to do anything to get me more ecstatic. Fortunately there is, nonetheless, one exception to my no-pie guideline: pumpkin pie.

I actually get amped over an excellent pumpkin pie. (To be truthful, I invariably get amped over a great pumpkin “anything.”) However as much my love is genuine, I can’t assist however feel our preferred orange worlds have actually delighted in a little too much pop-star-style dependence in the winter squash world. Pumpkins continually eclipsed a vast, delightfully endowed, and varied spectrum of stunning winter season squash, time and time once again in recipes.

I can’t help it– I don’t such as typical pastry crust (dull)

But not this year.

I’ve no idea who chooses the “trendy food trends,” but however this has actually really been the year of winter season squash. These different “pumpkin cousins” have been the new darlings of farmer’s markets and chefs alike, and I’m all too happy to take part in the fun. I’ve so many favorites: delicata, butternut, acorn, and for making pies, the certain winner in my book is kabocha squash– aka the “Japanese Pumpkin.”

With a pumpkin-esque shape, and bright beautiful orange flesh, kabocha appears to be very like a traditional pumpkin, with the exception of its dark green outside skin. Where it actually defeats other pumpkins though, is in its taste. Kabocha is one of the most inherently flavorful squashes of all– which makes it optimal for a pie! What I enjoy most about it however, is that it enables making use of a fraction of the quantity of sweetener compared with a standard pie dish … and in this case that sweetener is healthy molasses-like yacon syrup. Together, these ingredients guarantee that this pumpkin pie isn’t just wonderfully tasty, however that it also has something to genuinely be thankful for: health! Now that’s my kinda pie.

For the Pie Filling

2 cups pureed prepared kabocha squash (Japanese Pumpkin)*

1¼ cups water

1½ Tablespoon agar agar powder

1 cup cashews

1/3 cup yacon syrup

1 Tablespoon cinnamon powder

2 teaspoon ginger powder

½ teaspoon nutmeg powder

¼ teaspoon clove powder

1 teaspoon vanilla extract

For the Pie Crust

1 cup almond flour (you can make this by grinding almonds in a food mill)

1 cup buckwheat flour

1/4 teaspoon sea salt

3 Tablespoon coconut oil

1/2 Tablespoon vanilla extract

1 Tablespoon palm sugar

Instructions:

Make the crust first. Preheat the oven to 325 F. In a food processor, integrate all the crust components until a crumbly dough has actually formed. Dough should stick together when pressed– if not, include a touch more water. Press into a pie pan evenly, and bake for 25-30 minutes, or till edges just begin to brown. Get rid of from oven and let cool.

To make the filling, bring the water to a simmer in a small saucepan. Include the agar agar powder, and cook over low heat for about 2 mins, or till powder is totally liquefied. Let cool for a moment, and put into a mixer.

Add the cashews into the agar mix, and blend until a smooth milk has formed. Include the remaining components and blend once again to form a silky puree. Pour the warm blend into the ready pie crust, and place in the fridge for 2 hours, or till pie has actually set. Serve as wanted.

*To make kabocha puree: Preheat the stove to 375 F. Piece a small squash in half and eliminate all the seeds and stringy material. Fill a baking tray with water about half an inch high. Put the the two halves face down in the water, place the tray in the stove, and bake for about 45-50 minutes or till squash hurts. Turn the squash upside down and let cool long before dealing with.

Use a spoon to scrape out the orange flesh from the soft green rind. Location in a mixer or food processor to whip into a puree. (The amount for the above recipe is determined after the squash has actually been processed.)