Crustless Japanese Pumpkin Pie
Posted by Yoshi Kai on 27th Oct 2015
Here is a low-calorie, gluten-free recipe for a pumpkin pie using kabocha squash (Japanese pumpkin) and kudzu root powder instead of flour, which you can make in about 20 minutes.
An average kabocha weighs less than 1 kg (about 2 lbs). It is delightfully sweet, even more so than butternut squash. Kudzu root powder is a thickener. It is light, wonderfully healthy, and a gluten-free.
You cook and mix the ingredients, pour the mixture into a standard mold measuring about 12 cm (5 inches), and cool it in the refrigerator.
Recipe makes two pies. Each is for four generous dessert-size servings or eight snack-sized pieces.
- Kabocha: 220 g (1/2 lb)
- Vanilla Extract: 1/4 teaspoon
- Cinnamon (or ginger, cardamom, etc.): 1/4 teaspoon
- Milk: 1 cup (200 ccs)
- Kudzu Root Powder: 3 level tablespoons
- Brown Sugar: 4 tablespoons
- Remove kabocha’s skin and discard the seeds. Cut into small pieces.
- Steam the cut kabocha pieces in a pan until tender. Mash while still hot (or use a food processor). Add 1/2 cup of milk. Mix well.
- In a separate pan, add kudzu root powder, brown sugar and the rest of the milk. Mix well with a whisk. Add to the kabocha pan.
- Add vanilla extract and cinnamon powder to the pan. Keep stirring until the mixture becomes smooth.
- Place pan on low heat. Stir until mixture becomes pasty, silky-smooth and shiny (takes about 3 to 5 minutes).
- Pour the mixture into your favorite mold. Let it cool down.
- Refrigerate for 4-6 hours. Unmold by turning the mold upside down on a serving plate.
Serve as is, or sprinkle with your favorite toppings such as roasted almonds, pecans, chestnuts or sesame seeds (commonly done in Japan).