When you think of pumpkin pie, the American-style version with warm spices like cinnamon, nutmeg, and cloves might come to mind. However, pumpkin pie takes on a unique twist in Japan, where it’s known as “kabocha” pie. In Japanese, “kabocha” translates to “pumpkin,” but it refers specifically to a type of winter squash.
Kabocha squash reaches its peak in fall, making kabocha pie the perfect seasonal dessert. This squash has a deep orange color and a naturally sweeter, denser flesh compared to traditional American pumpkins. Thanks to its natural sweetness, less added sugar is needed, making Japanese kabocha pie a relatively healthy treat. Additionally, kabocha is packed with beta-carotene, fiber, and vitamins A and C, which support the immune system.
The flavor of kabocha pie is sweet and nutty, often enhanced with a hint of cinnamon, similar to American pumpkin pie. The texture combines a crisp, flaky pie crust with a creamy, custard-like kabocha filling. Unlike American pumpkin pie, which typically uses a butter crust, Japanese kabocha pie is made with a pastry sheet for a lighter and crispier texture.
For a quicker preparation, a ready-made pie crust can save time, and cooking kabocha in the microwave simplifies the process. Traditionally, kabocha pie is served with whipped cream, but for a healthier option, try Greek yogurt lightly sweetened with honey. A sprinkle of crushed nuts or pumpkin seeds adds a satisfying crunch and a boost of nutrition.
This Japanese-style pumpkin pie is a wholesome, flavorful dessert perfect for fall. Give kabocha pie a try, especially when it’s in season!
Instructions
1) Gather the Ingredients
2) Microwave the Kabocha Squash
Expert's Tip
3) Make the Kabocha Filling
4) Cut the Pastry Sheet
5) Dock and Fill the Pastry
6) Add the Top Layer
7) Weave and Decorate
8) Bake the Pie
