Kabocha Squash Cheesecake Pie – Gluten-Free

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

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

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!

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?

Kabocha Squash Pie – Gluten-Free

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• Prep Time: 1 hour 30 minutes
• Cook Time: 1 hour
• Total Time: 2 hours 30 minutes
• Yield: 9 inch pie

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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
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 3/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 tsp vanilla
• 2 eggs (room temperature)

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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.

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