Custard Pudding Style Kabocha Squash Cake

Custard Pudding Style Kabocha Squash Cake

This rich kabocha squash cake doesn't require heavy cream and uses minimal flour. It’s heaven for those who love kabocha. It has a very silky texture.

Ingredients: 15 cm round mold

Kabocha squash
net weight 250 g
200 ml
Cake flour
30 g
50 g
70 g


1. Peel kabocha skin and remove the seeds. Cut into small sizes. Wrap in plastic wrap and microwave until soft.
2. Mash the softened kabocha and strain through a fine mesh sieve to remove the lumps. Cool down. Meanwhile, melt the butter in a microwave.
3. In a bowl, whisk the kabocha from Step 2, the beaten eggs, sugar, milk, and melted butter.
4. Combine Step 3 and the sifted flour.
5. Line the mold with parchment paper and pour the mixture through a fine mesh strainer into the mold.. Bake in an oven preheated to 340°F/170°C for about 45 minutes.
6. Test by inserting a skewer and if it comes out clean, it’s done.
7. The pie will be pretty soft just after baking. When it cools down, chill in the fridge.

Story Behind this Recipe

I wanted to make a tasty and rich kabocha pie without using heavy cream.