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. It's a staple at the Team Eat A Duck household and have won many praises as the best-ever pumpkin pie every Thanksgiving.

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. Pumpkin pie is a holiday classic, but equally delicious any time of year. This version uses kabocha pumpkin, an heirloom variety of pumpkin, which has rich, creamy, deep-orange innards and dark green skin. You can have Kabocha Pumpkin Pie using 9 ingredients and 8 steps. Here is how you cook it.

Ingredients of Kabocha Pumpkin Pie

Prepare of flour.
Prepare of butter.
You need of water.
You need of pumpkin/kabocha squash.
It's of sugar.
It's of milk.
You need of double cream.
It's of cinnamon.
It's of egg.

In place of eggs, agar agar seaweed binds this blend together beautifully and with just the right level of firmness. Whisk all ingredients one by one, then pass through strainer. Pour into tart pan, lined with the pre-baked graham cracker crust. Pumpkin Pie is one of my favourite sweets!

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!.

It is not too sweet, just a little sugar with the natural sweetness of pumpkin. Once you make the pastry, it won't take too long to make this gorgeously delicious pie. Baked Kabocha or Crustless "Pumpkin" Pie. Use the Frozen Pie Shells or Pie Crusts. Store-bought pie crusts are great for a beginner baker.