Recipe: Delicious Kabocha Pumpkin Pie

Kabocha Pumpkin Pie. Are you still looking for last-minute recipes for Thanksgiving? Look no further as I have the PERFECT pumpkin pie recipe—with a nice Asian twist—made with kabocha squash, which is a Japanese variety of squash. The recipe came from my good friends Jared and Alice at Eat A Duck I Must.

It is slightly sweeter than butternut squash, but it has a less calories and carbs. Use the Frozen Pie Shells or Pie Crusts. Store-bought pie crusts are great for a beginner baker. You can cook Kabocha Pumpkin Pie using 9 ingredients and 8 steps. Here is how you cook that.

Ingredients of Kabocha Pumpkin Pie

1. It's of flour.
2. You need of butter.
3. It's of water.
4. Prepare of pumpkin/kabocha squash.
5. You need of sugar.
6. Prepare of milk.
7. You need of double cream.
8. It's of cinnamon.
9. It's of egg.

Making your own pastry shell can be challenging and time-consuming, especially if you've never tried making it before. For this Kabocha Pie recipe, you can purchase a ready-made pie shell from your grocer's freezer. 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 perfect dessert after a heavy Thanksgiving dinner.

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!.

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. Pour the filling into the unbaked pie shell and smooth the top with a rubber spatula. Mix the sugar and cinnamon together in a cup. Sprinkle the top of the pie with cinnamon sugar. 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.