Kabocha & Chestnut Pie w/ Graham Cracker Oat Crust

It’s almost Thanksgiving, which means it’s time for pie! I thought I would share my favorite recipe for pumpkin pie: Kabocha & Chestnut Pie with a Graham Cracker Oat Crust.

Now, pie is commonly seen as really unhealthy. But, what if we could use some good, real ingredients and get the same thing (probably even taste better)?

Kabocha squash is a great vegetable because of how starchy and thick its mash is. It definitely lends itself amazingly to this pie. If you cannot find kabocha (your best bet is some Asian grocery store), you can use sweet potato or canned pumpkin puree. If you use pumpkin puree, make sure to add less non dairy milk.

Chestnuts are another classic fall ingredient that actually pairs nicely with the nuttiness of the kabocha squash and the toasty flavors from the crust. If you cannot find chestnuts, the best thing to replace it with is either Japanese sweet potatoes or just double the kabocha squash filling to make a complete pumpkin pie.

For the pie crust, I decided to mix graham crackers with oats to add another layer of cookie-flavor. Since I’m not using butter, you should still end up with a wet-sand kind of texture. Make sure to use a stickier liquid sweetener because that will bind the crust nicely.

Another thing about the crust is baking it separately. I just put it in the oven while it is preheating for about 5 minutes. Let it the crust cool completely before pouring the filling in and baking it again.

Side note: I tried to take some photos in different parts of the room, and they make the pie look quite different:

Either way, I hope you guys give this pie a try! I will definitely be having it for Thanksgiving dessert!

5 Word Summary:

Kabocha squash


Graham cracker


(can be) gluten-free

If you like pie, check these recipe out!

Black Sesame & Purple Sweet Potato Casserole w/ Graham Cracker Shell

Cinnamon Sugar Pie Crust Cookies (+ vegan pie crust recipe)

Red Bean Mini Pies

Kabocha & Chestnut Pie w/ Graham Cracker Oat Crust

This pie has a creamy layer of chestnut topped with a translucent kabocha squash filling all encased in a graham cracker oat crust. Not only is it perfect for Thanksgiving, it's vegan (if you'd like), dairy-free, and optionally gluten-free.

Course Dessert
Cuisine American, Chinese
Keyword chestnuts, dairy-free, gluten-free, graham cracker, kabocha squash, mini pies, oats, vegan
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 1 pie
Calories 300 kcal


for the crust:

  • 2 cups crushed graham crackers
  • 1 cup rolled oats (blended into a meal)
  • 1/3 cup liquid sweetener 1
  • 1/3 cup neutral oil 2

for the kabocha filling:

  • 1 1/2 cups kabocha squash puree
  • 1/4 cup pure maple syrup 1
  • 1/4 cup non dairy milk 3
  • 1 tbsp neutral oil 2
  • 1 tbsp corn starch
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt

for the chestnut filling:

  • 1 1/2 cups chestnut puree
  • 1/4 cup pure maple syrup 1
  • 1/4 cup non dairy milk 3
  • 1 tbsp neutral oil 2
  • 1 tbsp corn starch
  • 1 tsp cocoa powder (for a darker color, not necessary)


for the crust:

  1. Combine all the ingredients to form the consistency of wet sand. Press into a lightly greased pie pan.
  2. Bake at 350 degrees F for 5 minutes or until golden brown. Allow to cool completely before using.

for the fillings:

  1. To make the kabocha squash filling, cut a kabocha squash in half. Steam both halves until fork-tender. Then mash the squash (without the green skin). Combine all the ingredients and mix completely.
  2. To make the chestnut filling. Cook them as you please (I like to chop them in half and then steam them). Scoop the chestnuts out of the shells. Add the rest of the ingredients and puree into a smooth paste.
  3. Spread the chestnut filling in the crust first in an even layer. Then spread the kabocha filling on top. You can do whatever pattern you want, but I did two layers.
  4. Bake at 350 degrees F for 30 minutes or until set and the crust beings to brown on the edges. Allow to fully cool and set overnight in the fridge before cutting. Enjoy!

Recipe Notes

  1. I have used pure maple syrup and and honey. Brown rice syrup would work as well.
  2. I used avocado oil but coconut, olive, vegetable, canola, etc. also work.
  3. I used soy milk, but almond, cashew, coconut, rice, hemp, etc. also work.

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