Easy Yummy Kabocha Pumpkin Pie

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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 Photo: Christopher Hirsheimer and Melissa Hamilton. For the pie crust, whisk the flour, salt, and sugar in a mixing bowl. 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. You can cook Kabocha Pumpkin Pie using 9 ingredients and 8 steps. Here is how you make it.

Ingredients of Kabocha Pumpkin Pie

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

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. Ultra creamy and gently spiced, this gluten-free pumpkin pie recipe gets its cheesecake-like Image by tenderly. A gluten-free pie with a different kind of sweeter pumpkin also known as a japanese pumpkin or japanese squash.

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!.

What's the best pumpkin for pumpkin pie? Using canned pumpkin is easy and consistent, for sure – but if you don't like BPA in your pie and would like to explore the magic of turning a big gorgeous. This tasty, even-lower-carb-than-pumpkin kabocha squash (aka Japanese pumpkin) pie has a texture very similar to pumpkin, but the taste is slightly different. Almost a little sweeter if you ask us. The pie itself was rich, creamy, and incredible, with the chunks of kabocha melting in perfectly.