How to Cook Delicious Kabocha Pumpkin Pie

Kabocha Pumpkin Pie. The kabocha squash is sweeter than a regular pumpkin so it yields a silkier, richer, and sinfully decadent taste. The end result is a pumpkin pie that tastes almost like a custard, even close to a creme brulee. Use the Frozen Pie Shells or Pie Crusts.

For this Kabocha Pie recipe, you can purchase a ready-made pie shell from your grocer's freezer. Kabocha squash with its striped, jade green rind is seeded and steamed before blending with tofu, sugar, cinnamon, vanilla, and soy milk in this vegan version of pumpkin pie. This kabocha squash pie recipe creates a lighter and fluffier version of the traditional pumpkin pie. You can have Kabocha Pumpkin Pie using 9 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Kabocha Pumpkin Pie

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

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. 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.

Kabocha Pumpkin Pie step by step

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!.

The chestnut-like texture of this pie makes it especially toothsome. Baked Kabocha or Crustless "Pumpkin" Pie. Remove from the oven and let cool. The contenders, clockwise from upper left: Kabocha squash, Jarrahdale, Sugar Pumpkin, Butternut squash, Cheese Pumpkin, Blue Hubbard, another Cheese Pumpkin, and another Kabocha The Best Picks for Pie In another bowl, combine the pie mixture ingredients together and mix until the consistency is smooth. Blitz it in a blender if you need to dissolve the kabocha chunks.