Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, kabocha pumpkin pie. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

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. Kabocha Pumpkin Pie - Using kabocha squash/pumpkin instead of regular pumpkin.

Kabocha Pumpkin Pie is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Kabocha Pumpkin Pie is something which I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can have kabocha pumpkin pie using 9 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Kabocha Pumpkin Pie:

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

From fruity apple and pumpkin pies to rich pecan pie and chocolate pies, the only hard part is Says Macdonald: "[It's] definitely worth the effort." Kabocha Pumpkin Pie. Photo: Christopher Hirsheimer and Melissa Hamilton. We prefer the sweet flavorful flesh of the kabocha squash over any other pie pumpkin. The kabocha is a Japanese winter squash that brings out rich notes in the pumpkin filling.

Instructions to make Kabocha Pumpkin Pie:

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!

This recipe will surely spice up your Thanksgiving table this year. Kabocha Squash and Pumpkin Pie [Vegan. Kabocha squash, also known as Japanese pumpkin, is perfect for roasting, stuffing, pureeing, and more. This versatile winter squash will soon become your go-to fall ingredient. It's the classic pumpkin pie that belongs on every Thanksgiving table, but utilizes fresh squash (bye, aluminum cans!) in the form of pumpkin and kabocha… I call this Sunshine Pie because it tastes like.

So that is going to wrap it up with this exceptional food kabocha pumpkin pie recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!