Garam Kabocha Pudding "Pie" (Of Sorts)

by Sarah on October 27, 2011 · 5 comments

Unlike two weeks ago, when I promised y’all a recipe for my Pumpkin Coconut Curry with Swiss Chard and Onions and then forgot about it,* this time, I am delivering on the deal^ I made in my What I Ate Wednesday post and teaching you how to make this delicious Garam Kabocha Pudding “Pie.”
*Although I like to think of it as “had more exciting things to blog about”
^Is it really a “deal” if no one actually mutually agreed on anything?I’ve been wanting to make this type of recipe for over a year now, when I, faced with a Red Kuri Squash and not a clue what to do with it, stumbled upon a recipe for Vegan Baked Kuri Squash and Apple Maple Pudding on justhungry.com.* Also, at the time, I thought vegan recipes were incredibly exotic. I had not yet realized I was practically a vegan already.
*If you look at the site, you’ll see the photos indicated I did a surprisingly good job in replicating the original.
And then, last year, I discovered that November 13 is National Indian Pudding Day. So, naturally, I wanted to combine the two ideas into one big fat celebration of Indian flavor and a love of pudding.

And so I did.
It just took me a year to do it.*
*And you can bookmark this recipe and serve it on the actual National Indian Pudding Day if you want.

To begin, you’ll need about 3 cups of roasted, mashable winter squash. You can use any type you want, although you can’t call it Garam Kabocha* Pudding “Pie” (Of Sorts) unless you use, well, kabocha.
*And that’s really only clever because kabocha and masala have the same number of syllables and a similar rime.^

^As in onset and rime. Not rhyming like a limerick.You will only need one medium-sized kabocha (not to be confused with three in the photo above that resemble scary eyeballs and a beak if you look just right). Slice it in half, scoop out the seeds, spray it with olive oil (or other) cooking spray, sprinkle it with a generous amount of garam masala…and roast away for about 30-45 minutes at 350 degrees. (I never remember to write down exactly how long it takes.)

You know it’s done when it’s soft and squishy…

…and you can scoop out the insides.

Let it cool enough to handle, and scoop about three cups of mashed roasted squash into your food processor, along with a tablespoon of garam masala and a tablespoon of coconut oil.
Crumble in an entire block of soft tofu…which for some reason looks dark and scary in this photo. [Don't worry, there is nothing scary about tofu. And you won't even taste it.]Blend and process and watch the joyous orange-creamsicle-like-in-appearance concoction evolve.

(You’ll probably have to scrape the sides once or twice.)

And, well, you’re pretty much done. If you want to stop there, you have pudding. Very yummy pudding.

But you can turn that pudding into a pie!*
*Or really just a soft, pudding (of the corn pudding variety?) with a baked exterior masquerading as a crustless pie.Spread out your squash-and-tofu mixture into a cooking spray-coated pie plate.

I topped mine with a sunshine-y array of sliced mango that I strategically cut into curves, similar to a convex lens.
But you could use pears, or apples, or pineapple (!) or whatever else you want. (Nothing?)
30 minutes in a 350 degree oven and you have a lovely crackled crust.

You can attempt to serve that pie in little slices, but when you look at the nutritional information and realize that one-quarter of this pie has only 120 or so calories….

…I think you’ll go back for a bigger piece.Could it get any easier?

Garam Kabocha Pudding “Pie” (Of Sorts)*
[Inspired by justhungry.com's Baked Kuri Squash and Apple Maple Pudding]

*Best recipe title in a long time? Perhaps.

3 cups mashed kabocha (or other winter) squash (seasoned and roasted with a sprinkling of garam masala)
1 block soft tofu
1 Tbsp. garam masala
1 Tbsp. coconut oil
mango slices, for topping

1. Preheat oven to 350 degrees. [Or just leave it on after roasting your squash.]
2. Combine mashed kabocha, tofu, garam masala, and coconut oil in a food processor. Process until smooth.
3. Spread mixture into a pie pan coated with cooking spray. Top with mango slices in an artful arrangement.
4. Bake for 30 minutes at 350 degrees until top is browned and starting to crack.
5. Enjoy!

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{ 5 comments… read them below or add one }

Shannon @ Healthiful Balance October 27, 2011 at 5:33 am

Mhmm! That pie sounds good! Thanks for the recipe! :)

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Lindsay @ The Lean Green Bean October 27, 2011 at 5:41 am

well now you're just getting crazy girlfriend :) looks great!

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Lauren@What Lauren Likes October 27, 2011 at 7:23 am

How clever! I really like the looks of this! Yum :)

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Laura @ Sprint 2 the Table October 27, 2011 at 7:38 am

Why don't I have tofu right now?! I want this for lunch!

Love the mango on top with the garam masala flavor. Yum!

Reply

Fran@Broken Cookies Don't Count October 27, 2011 at 7:55 am

Kabocha, Kabocha…I've got to find it and try it!!

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