Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to make a special dish, kabocha pumpkin pie. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
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 is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Kabocha Pumpkin Pie is something that I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can cook kabocha pumpkin pie using 9 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Kabocha Pumpkin Pie:
- Make ready 150 g flour
- Make ready 75 g butter
- Make ready 1-2 Tbsp water
- Get 400 g pumpkin/kabocha squash
- Take 1/2 cup sugar
- Take 1/2 cup milk
- Make ready 1/2 cup double cream
- Take 1 tsp cinnamon
- Take 3 egg
It's the classic pumpkin pie that belongs on every Thanksgiving table, but utilizes fresh squash (bye, aluminum cans!) in the form of pumpkin and kabocha… I call this Sunshine Pie because it tastes like. Kabocha squash, sometimes called kabocha pumpkins, are ideal for baking as the flesh is dense And if you make this pumpkin buttermilk pie recipe, I'd love to know. 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.
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!
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. 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. Before baking each pumpkin pie, we compared and tasted the various pureed squash (and sweet The red kuri and kabocha squash (part of the cucurbita maxima family) tasted quite creamy and. The kabocha is a Japanese winter squash that brings out rich notes in the pumpkin filling.
So that’s going to wrap it up with this special food kabocha pumpkin pie recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
