I’ve wanted to make a pumpkin pie for a while now but instead of using canned pumpkin purée I steamed a whole small kabocha and used that to make this pie. It’s full of sweetness and spice just like a pumpkin pie should be.
Cut your kabocha into quarters and steam until soft and the rind is basically falling off the flesh. While the kabocha is steaming, in a food processor add one drained block of silken tofu ( I used clear spring ) but any is fine as long as it’s the silken kind. Blend until smooth with two tablespoons of pure maple syrup , two tablespoons of coconut palm sugar and a teaspoon of vanilla essence. Add what ever spice you like nutmeg, cinnamon, or pumpkin spice,I added a tablespoon of pumpkin spice to mine.
Then add your cooled pumpkin and blend until smooth.
In a bowl add one tablespoon of kuzu with a little water to make a paste then add 1/2 cup of water and mix .
Emty your kabocha mix into a pan and heat gently then add the kuzu and mix until the consistency is thicker and smooth.
Then to what ever pastry case you choose either a raw nut base or a store bought pastry case or home made pastry that has been already baked, tip out your filling and smooth the top. You can then decorate if you like with pumpkin seeds or maybe pecan nuts.
Chill in the freezer and thaw out 1/2 an hour before serving
I actually froze mine and half way I cut it into pieces so you can take it out a slice at a time .
Serve with soy whipped cream and a dusting of nutmeg. Maybe even some sweet red beans on the side in a true Japanese dessert style.
If you have any filling left over they make great little cup desserts or just use this if you don’t have a pastry case you could add some crushed biscuits for a base if you like. And just chill in the fridge.