Kabocha Squash Pie (Japanese Pumpkin Pie)

Ingredients

• 0.75 cups graham crackers , crushed
• 0.5 cups all-purpose flour
• 0.13 cups light soy butter
• 1 tablespoon soy milk
• 0.25 teaspoons ground cinnamon

Instructions

1. 1

   Preheat oven to 350 degrees F (175 degrees C).

2. 2

   Stir the graham cracker crumbs together with the flour in a mixing bowl. Mix in the soy butter until the mixture is crumbly. Make a well in the middle of the flour mixture. Pour in the soy milk, and stir to make a soft dough. Turn the dough out onto a lightly floured surface, and knead briefly. Wrap in plastic wrap, and refrigerate for about 20 minutes.

3. 3

   Roll out the dough onto a lightly floured surface to about 1/4 inch thick. Fit the crust into a 7 inch diameter pie plate. Use a fork to poke holes in the bottom.

4. 4

   Bake the crust in the preheated oven until pale gold, about 15 minutes. Cool on a rack.

5. 5

   Pour about 1 inch of water into the bottom of a pan. Place the kabocha into a steamer basket fitted into the pan. Bring to a boil, then reduce heat to medium, cover, and steam the squash until tender and easily pierced with a fork, about 15 minutes. Cool.

6. 6

   Place the kabocha into a blender or bowl of a food processor, and blend until smooth. Stir the tofu, vanilla, sugar, cinnamon, and nutmeg into the kabocha mixture, and blend until very smooth. Pour into the prepared crust.

7. 7

   Bake in preheated oven until center is set, about 20 minutes. Do not overbake or the filling will crack.