This is a fantastic recipe provided by Working Against Gravity (WAG). This edible pumpkin pie batter, made with nutty and sweet kabocha squash (also known as Japanese pumpkin), takes on a texture that’s nearly identical to a baked pumpkin pie.
Cook time: 45 minutes
- 550 g kabocha squash (about 1/2 of a small squash), seeded and cut into 2-inch wedges
- 2 tsp olive oil
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 8 g tahini
- 11 g instant sugar-free vanilla pudding (the macros for this recipe were calculated using Simply Delish brand)
- Optional: Crumbled graham cracker and Greek yogurt for topping
- Preheat oven to 375 F.
- In a small bowl, combine the olive oil, pumpkin pie spice, cinnamon and salt. Drizzle the mixture over the squash segments and use your fingers to evenly spread the mixture all over the squash. Arrange the squash on a baking sheet lined with foil, skin side down (the wedges should be large enough to stand up on their own like the letter U), and roast until the squash is very soft, about 40 to 50 minutes.
- Remove the squash from the oven and let it cool enough to handle. Scoop the flesh into a bowl and mash with a fork until lumps are gone. Add the instant pudding mix, 8 g of tahini and stir to combine.
- Before serving, top the mixture with a crumbled graham cracker and a dollop of Greek yogurt (but don’t forget to add the macros!)
Kabocha squash can be found year-round in most grocery stores, but it can easily be confused with buttercup squash. Buttercup squash is drier and less sweet than kabocha, despite their similar appearance. To tell the difference, look at the bottom of the squash. The buttercup will have a raised button-like stem on its bottom, whereas a kabocha bottom will be flat and smooth.