Kabocha Pie!

As promised, here is my recipe for Kabocha Pie. It’s based off of a raw recipe from Natalia Rose. She’s quite inspiring. You could easily substitute another squash or sweet potato for the kabocha. This combines as a starch for those interested; if you don’t cook the kabocha it’s neutral, but my food processor isn’t strong enough to handle raw squash. Maybe if I had a Vita-Mix 🙂

Maggie’s Kabocha Pie

18 pumpkin pie


  • 1.5 cups chopped kabocha or other squash or sweet potato (you may leave the skin on; I did)
  • 1/2 cup water (or additional carrot juice)
  • 1/4 cup carrot juice (I used Earthbound Organic)
  • 1/4 of a large avocado
  • 1/2 teaspoon pumpkin pie spice
  • stevia or other sweetener (optional; I tried it with stevia and it was way too sweet; it was perfect without any sweetener and Bobby even said it was still too sweet)


  1. Steam the kabocha OR microwave it in the water for 3 minutes.
  2. Blend the cooked kabocha, water, carrot juice, avocado, spice, and (optional) sweetener in a food processor. Add more water/juice to get your desired consistency.
  3. Serve! I like mine at room temperature or chilled, but hot is good too.

I’m glad I started eating kabocha again. Sometimes after eating something so much I just stop for a while, but my kabocha love is now back with a vengeance. Last night I enjoyed a big bowl of “pie” along with a huge raw salad.

20 kabocha pie salad

  • base – red leaf lettuce, organic iceberg
  • toppings – tomato, raw corn, kelp noodles (!), cilantro
  • dressings – liquid gold elixir (garlic, olive oil, lemon juice, bragg’s liquid aminos, rice vinegar, stevia) & trader joe’s salsa

This morning I did rebounding for another 30 minutes while watching Millionaire. I’m trying to decide if I want to do some yoga now, or maybe later this afternoon.

Word of the day

  • vinegar – first appeared in the 13th century. break it down: vin = “wine” + aigre = “sour” (same root as eager!). in Latin it was vinum acetum = “wine turned sour”. so vinegar is sour wine 🙂

Hope you’re all planning to have a lovely weekend! What are you going to do?

13 Replies to “Kabocha Pie!”

  1. The pie looks like my perfect dream mush! MMMMMM I want it! Maybe I will make a sweet potato version soon… we will see. I am so lazy.

  2. OMG!!! YOu made me crave kabocha!!! I can’t find any here in Argentina and really miss it!!!
    How’s that kelp noodles? I read about it and was curious how it taste like. 😀 Bounding sounds fun! But I don’t think I can find a mini trampoline nearby.

  3. I’m going to have to experiment with avocado in mashed squash — sounds like it makes a big texture difference! Great recipe.

    totally dig the “raw” energy 🙂

  4. I haven’t had kabocha in a while either. I may have to pick one up at the Asian Market today. Your ‘pie’ looks really tasty.

    I’m also going to pull out my rebounder today!

    Have a great weekend!

  5. Kabocha pie looks refreshing!
    we’re gonna do laundry. AND BAKE something! (and get better aquatinted with the MAS!

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