Kabocha (Japanese Pumpkin) Pie With a Coconut Flour Crust

Be the first to review
READY IN: 1hr 40mins
Recipe by FitLivingFoodies

This tasty, even-lower-carb-than-pumpkin kabocha squash (aka Japanese pumpkin) pie has a texture very similar to pumpkin, but the taste is slightly different. Almost a little sweeter if you ask us. Some say it’s a cross between pumpkin and sweet potato. This recipe is a 2-step process which requires the pie crust to be made first. For a Paleo, non-dairy version, just replace the heavy cream for full-fat coconut milk.

Ingredients Nutrition


  2. Preheat oven to 400 degrees.
  3. In medium bowl, beat butter, eggs, and salt together with a fork.
  4. Add coconut flour. Mix well, until there are no clumps.
  5. Gather dough into a ball, then pat it into a 9-inch greased pie pan.
  6. Prick dough with a fork several times.
  7. Bake for 9 minutes, then let cool.
  9. Preheat oven to 400 degrees.
  10. In a large bowl whisk egg.
  11. To puree pre-roasted squash, use a food processor, electric mixer or blender. Peel off and discard skin. Depending on size of device used, puree squash in small batches to avoid lumps. Puree should be smooth and slightly silky.
  12. Add heavy cream and kabocha puree to the bowl; mix well.
  13. Add coconut flour; mix until there are no more lumps.
  14. Add spices, sea salt and sweetener of choice; mix well.
  15. Pour mixture into premade pie crust.
  16. Carefully place pie on middle rack in oven.
  17. Bake 20-30 minutes or until a fork inserted into center comes out clean.
  18. Allow to cool for 10 minutes.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a