How to Make Kabocha Pie (Japanese Pumpkin Pie)

When you think of pumpkin pie, the American-style version with warm spices like cinnamon, nutmeg, and cloves might come to mind. However, pumpkin pie takes on a unique twist in Japan, where it’s known as “kabocha” pie. In Japanese, “kabocha” translates to “pumpkin,” but it refers specifically to a type of winter squash.

Kabocha squash reaches its peak in fall, making kabocha pie the perfect seasonal dessert. This squash has a deep orange color and a naturally sweeter, denser flesh compared to traditional American pumpkins. Thanks to its natural sweetness, less added sugar is needed, making Japanese kabocha pie a relatively healthy treat. Additionally, kabocha is packed with beta-carotene, fiber, and vitamins A and C, which support the immune system.

The flavor of kabocha pie is sweet and nutty, often enhanced with a hint of cinnamon, similar to American pumpkin pie. The texture combines a crisp, flaky pie crust with a creamy, custard-like kabocha filling. Unlike American pumpkin pie, which typically uses a butter crust, Japanese kabocha pie is made with a pastry sheet for a lighter and crispier texture.

For a quicker preparation, a ready-made pie crust can save time, and cooking kabocha in the microwave simplifies the process. Traditionally, kabocha pie is served with whipped cream, but for a healthier option, try Greek yogurt lightly sweetened with honey. A sprinkle of crushed nuts or pumpkin seeds adds a satisfying crunch and a boost of nutrition.

This Japanese-style pumpkin pie is a wholesome, flavorful dessert perfect for fall. Give kabocha pie a try, especially when it’s in season!