Kabocha Pumpkin Pie. 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.
You can cook Kabocha Pumpkin Pie using 9 ingredients and 8 steps. Here is how you cook it.
Ingredients of Kabocha Pumpkin Pie
- You need 150 g of flour.
- You need 75 g of butter.
- Prepare 1-2 Tbsp of water.
- It’s 400 g of pumpkin/kabocha squash.
- Prepare 1/2 cup of sugar.
- It’s 1/2 cup of milk.
- Prepare 1/2 cup of double cream.
- You need 1 tsp of cinnamon.
- Prepare 3 of egg.
This pie trades in usual expected flavors for a slightly spicy dose of ginger and black pepper. , Pumpkin pie is a holiday classic. 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. 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.
Kabocha Pumpkin Pie step by step
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..
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..
Make a dough, and wrap it in plastic film and chill for a minimum of 30 min in the fridge..
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..
Put the pumpkin pieces into a bowl. Mash them until it becomes roughly creamy in texture. Add sugar and keep mixing..
Pour the beaten eggs, the half cup of milk and double cream in the bowl. Sprinkle cinnamon powder. Mix well..
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..
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. Photo: Christopher Hirsheimer and Melissa Hamilton. We prefer the sweet flavorful flesh of the kabocha squash over any other pie pumpkin. Kabocha squash, also known as Japanese pumpkin, is perfect for roasting, stuffing, pureeing, and more.
