Ingredients1 h 15 m servings 137
- Preheat oven to 350 degrees F (175 degrees C).
- Stir the graham cracker crumbs together with the flour in a mixing bowl. Mix in the soy butter until the mixture is crumbly. Make a well in the middle of the flour mixture. Pour in the soy milk, and stir to make a soft dough. Turn the dough out onto a lightly floured surface, and knead briefly. Wrap in plastic wrap, and refrigerate for about 20 minutes.
- Roll out the dough onto a lightly floured surface to about 1/4 inch thick. Fit the crust into a 7 inch diameter pie plate. Use a fork to poke holes in the bottom.
- Bake the crust in the preheated oven until pale gold, about 15 minutes. Cool on a rack.
- Pour about 1 inch of water into the bottom of a pan. Place the kabocha into a steamer basket fitted into the pan. Bring to a boil, then reduce heat to medium, cover, and steam the squash until tender and easily pierced with a fork, about 15 minutes. Cool.
- Place the kabocha into a blender or bowl of a food processor, and blend until smooth. Stir the tofu, vanilla, sugar, cinnamon, and nutmeg into the kabocha mixture, and blend until very smooth. Pour into the prepared crust.
- Bake in preheated oven until center is set, about 20 minutes. Do not overbake or the filling will crack.
- Cook's Tip
- Any winter squash such as butternut, acorn squash, buttercup, or even sugar pumpkin can be substituted for kabocha squash.
Per Serving: 137 calories; 3.3 23.1 4.2 < 1 65 Full nutrition
ReviewsRead all reviews 4
Make sure you get the right kind of tofu. It was still amazing but texture was off. I didnt get the right tofu. :D
I thought this was a great autumn treat. As I am trying to keep my sodium and sugar intake to an all time low, I made a couple substitutions. Instead of sugar, I used 2 Tbsp of molasses, and a q...
This was very easy and fun to make with a group of teenagers for English club at my school in Japan. (We used the school kitchen, and I substitute other plain cookies for the graham crackers, wh...