Crustless Japanese Pumpkin Pie

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.

Ingredients

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

Directions

1. Remove kabocha’s skin and discard the seeds. Cut into small pieces.
2. 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.
3. 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.
4. Add vanilla extract and cinnamon powder to the pan. Keep stirring until the mixture becomes smooth.
5. Place pan on low heat. Stir until mixture becomes pasty, silky-smooth and shiny (takes about 3 to 5 minutes).
6. Pour the mixture into your favorite mold. Let it cool down.
7. 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).