This Kabocha Pie recipe is a fun twist on the classic pumpkin pie and features the rich, naturally sweet, and creamy Japanese kabocha squash, which is paired with a blend of warming spices like cinnamon, nutmeg, and ginger.

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What is kabocha?
Kabocha is a Japanese squash known for its green rind and bright orange flesh.
Its sweet, nutty flavor and creamy texture are often compared to a cross between pumpkin and sweet potato, making it ideal for purees, mash and soup.
You can find kabocha squash in the fall and winter months.
Why you'll love this recipe
Easy to make: just mash the kabocha squash, add some binding ingredients, and pour into a pie crust!
Unique: instead of pumpkin pie, try this Asian squash variation, which is lightly sweet and filled with familiar warm spices.
Use up leftovers: it's a great way to use up any leftover roasted kabocha squash or kabocha mash.
Ingredients you'll need
- kabocha squash: cooked/mashed
- granulated sugar: adds sweetness
- large eggs: acts as a binder and helps the pie filling set up
- whole milk: or non-dairy alternative
- vanilla extract: adds flavor
- spices: ground cinnamon, grated nutmeg, ground clove, ground ginger or you can use pumpkin pie spice (which is a blend of ground spices)
- sea salt: balances the flavor
- heavy cream: or half and half, adds richness to the filling
- 9" pie crust: store-bought or homemade
How to make kabocha pie
Preheat the oven to 325°F and place the pie crust on a baking sheet.
Puree the kabocha squash in a food processor and transfer it to a large mixing bowl.
Add sugar, eggs, milk, vanilla, and spices, then whisk to combine.
Stir in heavy cream until incorporated.
Pour the mixture into the 9" pie crust and bake for 50 minutes, or until set.
Let the pie cool completely, then refrigerate for at least 4 hours before serving.
How to serve
Serve the kabocha pie cold or at room temperature with a dollop of whipped cream or vanilla ice cream.
If you're feeling adventurous, try pairing the pie with taro ice cream, matcha ice cream, or hojicha ice cream.
How to store
Store the kabocha spiced pie in a container in the fridge for up to 3 days.
To freeze: wrap the kabocha pie with plastic wrap and a layer of aluminum foil. Place into a freezer-safe bag and freeze for up to 2 months.
Thaw the pie in the fridge overnight before serving cold, or slightly warmed in the oven at a low temperature.
Expert tips
If the pie puffs up in the oven and cracks a little, it's OK, it will deflate once it's removed from the oven.
You can substitute kabocha squash with pumpkin or sweet potato, if you like.
Other Thanksgiving recipes you may like
Did you make this recipe?
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Kabocha Pie
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 200 g cooked kabocha squash
- 60 g granulated sugar
- 3 large eggs
- 125 ml whole milk
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon grated nutmeg
- ⅛ teaspoon ground clove
- ⅛ teaspoon ground ginger
- pinch sea salt
- 60 ml heavy cream
- 1 x 9" pie crust store-bought or homemade
Instructions
- Preheat oven to 325°F/163°C.
- Place pie crust onto a baking sheet.
- Add the kabocha squash into a food processor and pulse until smooth.
- Transfer the pureed kabocha into a large mixing bowl.
- Add in sugar, eggs, milk, vanilla extract, cinnamon, nutmeg, clove, ginger and salt.
- Whisk the mixture gently to combine.
- Pour in heavy cream and just mix until incorporated.
- Transfer mixture into a 9" pie crust and bake at 325°F/163°C for 50 minutes, or until the filling is just set.
- Remove from oven and let cool completely.
- Place into the refrigerator for at least 4 hours before serving.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
David @ Spiced
As long as we're talking about cinnamon, nutmeg, and ginger, I know I will be a huge fan! I do enjoy a good pumpkin pie, so now I'm intrigued to try this version using kabocha squash.
Ben | Havocinthekitchen
I've only used Kabocha squash for savoury recipes - so I'm intrigued by this version of autumn pie. And like David, I'm all about warming seasonal spices! 🙂
Michelle
Thanks Ben! The warming spices just make you feel cozy and comforting 🙂
Michelle
For sure, those warming spices carry nicely in this sweet and creamy kabocha squash pie! 🙂 Thanks David!
Tasia
What a delicous twist on a classic! I've never thought to use kabocha squash in a pie, but it makes perfect sense!
Michelle
Thanks Tasia! It's a great alternative to pumpkin for sure 🙂
Heidi
Your kabocha pumpkin pie is such a fun twist on a traditional pumpkin pie. The heavy cream adds so much rich flavor and I love gorgeous color of the finished pie!
Michelle
Thanks Heidi! It's such a lovely, subtle and sweet flavor! 🙂
Raymund | angsarap.net
This Kabocha Pie sounds amazing! I love how it puts a unique twist on the classic pumpkin pie. The combination of kabocha squash and those warm spices like cinnamon and ginger must create such a rich and cozy flavor. Plus, it’s a great way to use up any leftover squash. I’ll definitely have to try this one out for the holidays!
Michelle
Yes, do give this kabocha pie a try for the holidays -- it's so creamy and lightly sweet. Thanks Raymund!
Mar
The inexpensive and yet very healthy kabocha is available in the Fall. With its many health benefits, I made this dessert for our family and everyone enjoyed it!
Michelle
Hi Mar, happy to hear the kabocha pie was a hit with your family!