Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, kabocha pumpkin pie. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Kabocha Pumpkin Pie is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Kabocha Pumpkin Pie is something that I have loved my entire life. They’re 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 recipe, we must prepare a few components. You can cook kabocha pumpkin pie using 9 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Kabocha Pumpkin Pie:
- Prepare 150 g flour
- Take 75 g butter
- Take 1-2 Tbsp water
- Get 400 g pumpkin/kabocha squash
- Get 1/2 cup sugar
- Prepare 1/2 cup milk
- Make ready 1/2 cup double cream
- Prepare 1 tsp cinnamon
- Take 3 egg
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. Photo: Christopher Hirsheimer and Melissa Hamilton. We prefer the sweet flavorful flesh of the kabocha squash over any other pie pumpkin. 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:
- 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!
The kabocha is a Japanese winter squash that brings out rich notes in the pumpkin filling. This recipe will surely spice up your Thanksgiving table this year. Kabocha Squash and Pumpkin Pie [Vegan. Move over, sugar pie pumpkins and butternut squash: delicious kabocha squash is now widely available and giving you guys a run for your money. Have you tried this tasty Japanese pumpkin yet?
So that’s going to wrap it up with this special food kabocha pumpkin pie recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
