Quick oats, peanuts, wheat germ, honey, brown sugar, and vanilla are all included in this sweet, nutty homemade granola. It is simple to make and bake.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ¾ cup graham crackers, crushed
- ½ cup all-purpose flour
- ⅛ cup light soy butter
- 1 tablespoon soy milk
- ¼ teaspoon ground cinnamon
- 2 ⅓ cups kabocha squash – halved, peeled, seeded and cut into 1 1/2 inch cubes
- ⅔ cup silken tofu
- 1 teaspoon vanilla extract
- ¼ cup white sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- Bake the crust in the preheated oven until pale gold, about 15 minutes. Cool on a rack.
- 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.
- 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.
- Bake in preheated oven until center is set, about 20 minutes. Do not overbake or the filling will crack.
- Cook’s Tip
- Any winter squash such as butternut, acorn squash, buttercup, or even sugar pumpkin can be substituted for kabocha squash.
Nutrition Facts
| Calories | 138 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 65 mg |
| Sugars | 10 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
This was very easy and fun to make with a group of teenagers for English club at my school in Japan. (We used the school kitchen, and I substitute other plain cookies for the graham crackers, which we do not have in Japan.) However, I agree with the other review that said the crust is too dry. I have made this pie three times now, over the past few years, and although the crust eventually turns out fine, it’s not a very good dough if you follow the recipe exactly. We usually end up adding more milk, but there must be another way!
The proportions for the crust seems off. It was too dry to form any kind of dough. The addition of the spices drowned out the taste of the squash which was disappointing.
I thought this was a great autumn treat. As I am trying to keep my sodium and sugar intake to an all time low, I made a couple substitutions. Instead of sugar, I used 2 Tbsp of molasses, and a quarter cup of honey. I also added a quarter cup of whole wheat flour to the filling as well as 2 small eggs. I ended up having to bake it for 40 minutes total but it turned out great. My 4 year old asked for more pumplin pie with ice cream!
Make sure you get the right kind of tofu. It was still amazing but texture was off. I didnt get the right tofu. 😀