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Kabocha Squash Pie (Japanese Pumpkin Pie)

Kabocha Squash Pie (Japanese Pumpkin Pie) Recipe

  • Crust
  • 3/4 cup graham crackers, crushed
  • 1/2 cup all-purpose flour
  • 1/8 cup light soy butter
  • 1 tablespoon soy milk
  • 1/4 teaspoon ground cinnamon
  • Filling
  • 2 1/3 cups kabocha squash - halved, peeled, seeded and cut into 1 1/2 inch cubes
  • 2/3 cup silken tofu
  • 1 teaspoon vanilla extract
  • 1/4 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
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Nutritional information
Nutrition Facts
Serving Size 1/8 of a recipe
Amount Per Serving
Calories 137
Total Fat 3.3g
Saturated Fat 0.5g
Cholesterol < 1mg
Sodium 65mg
Total Carbohydrate 23.1g
Dietary Fiber 1.3g
Sugars 10.4g
Protein 4.2g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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