Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, kabocha pumpkin pie. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Kabocha Pumpkin Pie is one of the most popular of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Kabocha Pumpkin Pie is something which I’ve loved my entire life.
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 get started with this recipe, we must first prepare a few components. You can have kabocha pumpkin pie using 9 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Kabocha Pumpkin Pie:
- Get 150 g flour
- Get 75 g butter
- Take 1-2 Tbsp water
- Get 400 g pumpkin/kabocha squash
- Get 1/2 cup sugar
- Get 1/2 cup milk
- Get 1/2 cup double cream
- Get 1 tsp cinnamon
- Make ready 3 egg
This versatile winter squash will soon become your go-to fall ingredient. Includes kabocha squash, eggs, yolk, brown sugar, condensed milk, cream, powdered gelatin, salt, vanilla extract, pumpkin pie spice, cinnamon. , Pumpkin pie is a holiday classic. Photo: Christopher Hirsheimer and Melissa Hamilton. We prefer the sweet flavorful flesh of the kabocha squash over any other pie pumpkin.
Steps 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!
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. 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. Actually it is better to substitute Kabocha for a pumpkin pie in my opinion. I gave up on the flavor of pumpkin in "pumpkin pies" a few decades ago in favor of a variety of other squashes, kabocha. The kabocha is a Japanese winter squash that brings out rich notes in the pumpkin filling.
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