Desserts, Gluten Free, Paleo, recipes
comments 4

Kabocha Squash Cheesecake Pie – Gluten-Free

kabocha-cheesecake

I use a grocery delivery service because I don’t drive. It’s really awesome and convenient, but sometimes they send me crazy things. In the last order, I requested a kabocha squash. I received a kabocha squash…but it was huge! That thing had it’s own solar system. #dadjokes

 kabocha-squash-in-a-pan

Since I hate to waste food, I had to find some kabocha recipes. Of course, my brain went straight to desserts. Mmmm….desserts!

kabocha-squash-cheesecake

I found a recipe by Chef Pichet Ong that was posted in the New York Times. It hovers somewhere in the realm between  kabocha squash pie and kabocha squash cheesecake. I made some changes to suit my needs, the recipe below is my variation with a gluten-free crust. This one is not for my vegan readers, but I promise to have plenty of squashy goodness for you in the months to come. Pumpkin season is coming!

kabocha-squash-cheesecake-detail

As you can see by this picture below, I was impatient about removing it from the springform…so my edges are a mess! Let’s call it rustic? Okay?

whole-squash-cheesecake

 

Kabocha Squash Pie – Gluten-Free
 
Serves: 9 inch pie
Prep time:
Total time:
 
Ingredients
  • Crust
  • 2 cups pecans
  • 2 tbsp coconut sugar
  • 1 tsp cinnamon
  • 4 tbsp coconut oil
  • Filling
  • 2.5 cups of cooked kabocha squash*
  • 1 brick cream cheese (room temperature)
  • 1 cup coconut sugar or granular sweetener of choice
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ¾ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 tsp vanilla
  • 2 eggs (room temperature)
Instructions
  1. For the Crust:
  2. Grind pecans in a blender or food processor until coarsely chopped.
  3. Add sugar, cinnamon and coconut oil.
  4. Process until mixture is sandy and comes together when pressed.
  5. Press mixture in to a 9" springform pan or pie plate.
  6. Bake for 10 minutes at 325F
  7. Allow crust to cool completely
  8. For Filling:
  9. Mix cream cheese and coconut sugar in blender until smooth
  10. Add the spices, salt, vanilla and cooked squash
  11. Process until smooth
  12. Add the eggs and mix on a low speed until evenly blended.
  13. Pour filling in to cooled crust
  14. Bake for 1 hour at 300 degrees
  15. Let cool before serving
Notes
*steam or bake, let it cool completely before using.

 

If you liked this recipe, follow me on Pinterest!

 
Follow TheBlenderist’s board *** The Blenderist *** on Pinterest.


 

 

4 Comments

  1. I wonder how this would taste without any sweetener? I should give it a bash and let you know! If I omitted it, it would be slow carb friendly for sure.

    • Jasmine Lukuku says

      Carol, let me know if you try it. Can you use a bit of stevia or is that off-limits on slow carb?

  2. ooooooh yum! This past fall I got really into making pumpkin recipes (like pie) with other squashes and it was RAD! Delicata was my fave. I should absolutely try this cheesecake!

    • Jasmine Lukuku says

      I don’t think I’ve ever had Delicata squash. I should go buy one, immediately.

Leave a Reply

Your email address will not be published. Required fields are marked *