Steps to Make Ultimate Kabocha Pumpkin Pie

Kabocha Pumpkin Pie Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

This kabocha squash pie recipe creates a lighter and fluffier version of the traditional pumpkin pie. It also contains less sugar and spices, which brings out the natural flavor of the squash and makes it a perfect dessert after a heavy Thanksgiving dinner.

Here is the best “Kabocha Pumpkin Pie” recipe we have found so far. This will be smell and look delicious.

Ingredients of Kabocha Pumpkin Pie

1. Prepare 150 g of flour.
2. Take 75 g of butter.
3. Make ready 1-2 Tbsp of water.
4. Prepare 400 g of pumpkin/kabocha squash.
5. You need 1/2 cup of sugar.
6. Take 1/2 cup of milk.
7. It’s 1/2 cup of double cream.
8. You need 1 tsp of cinnamon.
9. It’s 3 of egg.

Kabocha squash pie is incredibly better than any other kind of pumpkin pie, because the kabocha pumpkin is naturally denser and sweeter than even a sugar pie pumpkin.And fortunately for everyone, kabocha squash (aka Japanese pumpkin) are getting to be pretty easy to find in these modern days.They can look a little funky… We prefer the sweet flavorful flesh of the kabocha squash over any other pie pumpkin.The chestnut-like texture of this pie makes it especially toothsome.

Kabocha Pumpkin Pie instructions

1. Preheat the oven to 180°C/350°F. There is a saying "people with cold hands are good at making pastry," so keep the butter in fridge until you need it. Prepare a bowl, add flour and butter. Mix them with your fingers, but do not knead the mixture..
2. When you get a crumbly, sand like texture, add water slowly until the texture becomes soft like your earlobe. Continue to mix, but do not knead..
3. Make a dough, and wrap it in plastic film and chill for a minimum of 30 min in the fridge..
4. Cut a pumpkin into small bite-sized pieces (about 3 cm cubes) and put them into a microwaveable container. Heat in a microwave for about 3 min until the pumpkin becomes soft..
5. Put the pumpkin pieces into a bowl. Mash them until it becomes roughly creamy in texture. Add sugar and keep mixing..
6. Pour the beaten eggs, the half cup of milk and double cream in the bowl. Sprinkle cinnamon powder. Mix well..
7. Roll out the pastry to about 2 mm thickness and then lay it into a pie tray. Shape the edge by pushing it with the tongs of a fork..
8. Pour the pumpkin mixture on the pasty. Bake for about 45 min. Let cool a little before enjoying this gorgeous treat!.

It's a staple at the Team Eat A Duck household and have won many praises as the best-ever pumpkin pie every Thanksgiving.Every year around this time, I go into pumpkin pie-baking mode, occasionally mixing that up with a sweet potato pie.But I think I've found a new contender.

Get the recipe: Spiced Kabocha Squash Pie with Pumpkin-Seed Crumble.Tagged with: Gabriella Vigoreaux, Pie, Pie Week, Thanksgiving.Use the Frozen Pie Shells or Pie Crusts.Store-bought pie crusts are great for a beginner baker.Making your own pastry shell can be challenging and time-consuming, especially if you've never tried making it before.