How to Prepare Kabocha Pumpkin Pie in 18 Minutes for Young Wife

Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, kabocha pumpkin pie. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Kabocha Pumpkin Pie is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Kabocha Pumpkin Pie is something that I’ve loved my entire life. They are fine and they look wonderful.

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.

To begin with this particular recipe, we have to prepare a few ingredients. 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. Take 75 g butter
3. Prepare 1-2 Tbsp water
4. Get 400 g pumpkin/kabocha squash
5. Prepare 1/2 cup sugar
6. Get 1/2 cup milk
7. Make ready 1/2 cup double cream
8. Take 1 tsp cinnamon
9. Make ready 3 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. 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. 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.

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!

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. Photo: Christopher Hirsheimer and Melissa Hamilton. We prefer the sweet flavorful flesh of the kabocha squash over any other pie pumpkin. 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. Move over, sugar pie pumpkins and butternut squash: delicious kabocha squash is now widely available and giving you guys a run for your money.

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