Kabocha Pumpkin Pie. 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.

Kabocha Pumpkin Pie Try something different for the holidays this year with this rich and creamy Kabocha Squash Pie with a dollop of freshly whipped cream and a hint of rum. 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.

Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to make a special dish, kabocha pumpkin pie. It is one of my favorites food recipes. This time, I'm gonna 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 meals in the world. It is appreciated by millions every day. It's easy, it is fast, it tastes delicious. They are 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 that.

The ingredients needed to make Kabocha Pumpkin Pie:

{Make ready 150 g of flour.
{Make ready 75 g of butter.
{Make ready 1-2 Tbsp of water.
{Get 400 g of pumpkin/kabocha squash.
{Prepare 1/2 cup of sugar.
{Prepare 1/2 cup of milk.
{Take 1/2 cup of double cream.
{Get 1 tsp of cinnamon.
{Prepare 3 of 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. Pumpkin Puree vs Canned Pumpkin - The Pumpkin Pie Challenge. Kabocha squash is a Japanese pumpkin with a beautiful color, a sweet flavor, and a lovely, fluffy texture. 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!.

Photo: Christopher Hirsheimer and Melissa Hamilton. We prefer the sweet flavorful flesh of the kabocha squash over any other pie pumpkin. 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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