Skip to Content

Kabocha Honey Spiced Pie

Categories Dairy free, Dessert, Gluten Free

This kabocha honey spiced pie is delicious and reminiscent of a traditional pumpkin pie but with it’s own flare. Kabocha squash is a Japanese winter squash that tastes like a cross between a butternut squash, an acorn squash and a pumpkin.

This recipe uses honey as the primary sweetener so it gives it a deep and naturally sweet flavor. There is an additional small amount of sugar in this recipe to give the pie a sweet pop and bring out all of the flavors. If you want a refined sugar free pie, then you can sub that out for more honey.

This pie can easily be made dairy free by using a dairy free milk in the pie filling if desired.

What you need to make kabocha honey spiced pie:

Makes 1 – 9.5 – 10 inch pie

  • 1 pie crust – HERE is my pie crust recipe
  • 3 cups roasted and/or puréed kabocha squash
  • 3 eggs
  • 3/4 cup honey
  • 2 tablespoons sugar
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 tablespoons milk or cream

Instructions

  1. Preheat oven to 350 F.
  2. In a mixing bowl, add kabocha squash, eggs, honey, sugar, pumpkin pie spice, cinnamon, salt, vanilla and milk or cream and blend well with an immersion blender or whisk until mixture is smooth.
  3. Place pie crust in your pie dish then pour your pie filling in.
  4. Bake for 50-55 minutes or until the center feels cooked, it will still be slightly sticky if pressed on with a finger.
  5. Allow pie to cool completely then enjoy.
Print Recipe
5 from 1 vote

Kabocha Honey Spiced Pie

Kabocha squash is the star of this honey sweetened pie that is infused with warm spices.
Prep Time10 minutes
Cook Time55 minutes
Course: Dessert, Pie
Cuisine: Dessert, Pie
Keyword: acorn squash, Christmas, Dessert, kabocha, pie, Thanksgiving
Servings: 9 inch pie

Ingredients

  • 1 pie crust
  • 3 cups roasted or purred kabocha squash
  • 3 eggs
  • 3/4 cup honey
  • 2 tablespoons sugar
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 tablespoons milk or cream

Instructions

  • Preheat oven to 350 F.
  • In a mixing bowl, add kabocha squash, eggs, honey, sugar, pumpkin pie spice, cinnamon, salt, vanilla and milk or cream and blend well with an immersion blender or whisk until mixture is smooth.
  • Place pie crust in your pie dish then pour your pie filling in.
  • Bake for 50-55 minutes or until the center feels cooked, it will still be slightly sticky if pressed on with a finger.
  • Allow pie to cool completely then enjoy.