Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, kabocha pumpkin pie. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Kabocha Pumpkin Pie - Using kabocha squash/pumpkin instead of regular pumpkin. Kabocha Pumpkin Pie - make a twist to your pumpkin pie this year with kabocha pumpkin which is sweeter. This kabocha squash pie recipe creates a lighter and fluffier version of the traditional pumpkin pie.

Kabocha Pumpkin Pie is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Kabocha Pumpkin Pie is something that I have loved my entire life. They’re fine and they look wonderful.

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

The ingredients needed to make Kabocha Pumpkin Pie:

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

Photo: Christopher Hirsheimer and Melissa Hamilton. We prefer the sweet flavorful flesh of the kabocha squash over any other pie pumpkin. When making a pumpkin pie from scratch, you Making your own purée by roasting a sugar pumpkin (or other flavorful winter squash like kabocha or butternut). Recipe: Pumpkin Pie in a Mug. · If you love pumpkin pie and just can't wait until Thanksgiving dinner to taste your first slice, then I have a dessert for you.

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!

Pumpkin Puree vs Canned Pumpkin - The Pumpkin Pie Challenge. Kabocha squash is a Japanese pumpkin with a beautiful color, a sweet flavor, and a lovely, fluffy texture. This filling gluten-free pie is similar to pumpkin pie and tastes just as good—if not better, knowing that it's healthful for you. Actually it is better to substitute Kabocha for a pumpkin pie in my opinion. I gave up on the flavor of pumpkin in "pumpkin pies" a few decades ago in favor of a variety of other squashes, kabocha.

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