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Recipe: Delicious Kabocha Pumpkin Pie

Kabocha Pumpkin Pie. Kabocha Pumpkin Pie - Using kabocha squash/pumpkin instead of regular pumpkin. Kabocha Pumpkin Pie - make a twist to your pumpkin pie this year with kabocha pumpkin which is sweeter. This kabocha squash pie recipe creates a lighter and fluffier version of the traditional pumpkin pie.

Kabocha Pumpkin Pie 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. Kabocha, Japanese pumpkin, makes a lighter pie with a vivid orange color. This pie trades in usual expected flavors for a slightly spicy dose of ginger and black pepper. You can cook Kabocha Pumpkin Pie using 9 ingredients and 8 steps. Here is how you cook that.

Ingredients of Kabocha Pumpkin Pie

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

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. 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.

Kabocha Pumpkin Pie instructions

  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 (/kəˈboʊtʃə/; from Japanese カボチャ, 南瓜) is a type of winter squash, a Japanese variety of the species Cucurbita maxima. It is also called kabocha squash or Japanese pumpkin in North America. 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.

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