Some say it’s a cross between pumpkin and sweet potato…

You can thank Mary for this tasty, even-lower-carb-than-pumpkin kabocha squash pie! She introduced me to this tasty squash (aka Japanese pumpkin) after making a Filipino meal that included it and yes, it was good. The texture is very similar to pumpkin, but the taste is slightly different. Almost a little sweeter if you ask me. Some say it’s a cross between pumpkin and sweet potato. I don’t know about sweet potato, but I do know that I liked it!

You have to try it to believe it!

Kabocha squash can be found at most Asian markets. But if you don’t have access to one in your neighborhood you can also try Trader Joe’s. The two near us had lots of them. Kabocha is an Asian variety of Winter squash and is rich in beta carotene (vitamin A), iron, vitamin C and potassium. Plus, it’s even lower carb than the traditionally orange pumpkin we’re used to. Do you need any more reasons to give it a try? OrganicAuthority.com has a few more here: 8 Reasons We Love Kabocha Squash. The recipe makes one large pie or two small pies, so all you need is the pie tins! We made the version with heavy cream, but the paleo version with coconut milk is just as good. Below you’ll find macro data for both 🙂 If for some reason you have trouble finding kabocha squash you can easily replace it for pureed pumpkin, you’ll need to adjust the macros though. Or you can find the original Pumpkin Pie recipe in the Transforming Recipes – Ultra Low-Carb Desserts cookbook. To be honest, the eggnog whipped cream is my favorite part. You can eat it with a spoon, add some to your morning cup for joe or I guess you could dollop some on top of the pie too…if you like that sort of thing 😉