Kabocha Squash Pie (Japanese Pumpkin Pie)

Recipe View 5 mins Prepare the Crust: Preheat oven to 350°F (175°C). (5 minutes)

Recipe View 5 mins In a mixing bowl, combine graham cracker crumbs, flour, and cinnamon. Cut in the chilled vegan butter until the mixture resembles coarse crumbs. (5 minutes)

Recipe View 5 mins Add soy milk and stir until a soft dough forms. Turn out onto a lightly floured surface and knead briefly. Wrap in plastic wrap and refrigerate for 20 minutes. (5 minutes)

Recipe View 10 mins Roll out the dough on a lightly floured surface to about 1/4 inch thick. Fit the crust into a 7-inch pie plate. Prick the bottom with a fork. (10 minutes)

Recipe View 20 mins Bake the crust until lightly golden, about 15 minutes. Cool on a wire rack. (20 minutes)

Recipe View 20 mins Prepare the Kabocha: Add about 1 inch of water to a saucepan. Place the cubed kabocha in a steamer basket. Bring to a boil, then reduce heat and steam until tender, about 15 minutes. Let cool slightly. (20 minutes)

Recipe View 5 mins Make the Filling: In a blender or food processor, combine the steamed kabocha, silken tofu, sugar, vanilla extract, cinnamon, and nutmeg. Blend until smooth and creamy. (5 minutes)

Recipe View 25 mins Assemble and Bake: Pour the filling into the prepared crust. Bake in the preheated oven until the center is set, about 20 minutes. Be careful not to overbake. (25 minutes)

Recipe View Cool Completely: Let the pie cool completely on a wire rack before serving. This allows the filling to set properly.