Kabocha Pies for Halloween. Kabocha Purin Cake for Halloween (Pumpkin Pudding) ハロウィンにかぼちゃプリンケーキ - OCHIKERON - CREATE EAT HAPPY. 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. A healthy Halloween Kabocha cheesecake that is entirely gluten-free and sugar-free!

Mix granulated sugar and water in a saucepan by tilting the pan. Kabocha Pie かぼちゃパイ • Just One Cookbook. Try something different for the holidays this year with this rich and creamy Kabocha Pie · Kabocha Bread is Japanese milk bread roll with sweet kabocha squash and sweet potato paste baked the shape of Kabocha squash. You can have Kabocha Pies for Halloween using 6 ingredients and 8 steps. Here is how you cook it.

Ingredients of Kabocha Pies for Halloween

You need 4 of sheets Frozen puff pastry (10.5 x 18 cm).
It's 200 grams of Kabocha squash (peeled).
You need 20 grams of Butter.
Prepare 20 grams of Sugar.
It's 1 tbsp of Milk.
Prepare 1 of Egg yolk.

We are making Pumpkin Potage using a nutritious kabocha squash for Halloween. This sweet, creamy and delicious recipe is an all time favorite dish for people. Homepage > Recipes > Soup Recipes > Pumpkin Potage Recipe (Delicious Halloween Soup with Sweet Kabocha Squash). Reviews for: Photos of Kabocha Squash Pie (Japanese Pumpkin Pie).

Kabocha Pies for Halloween instructions

Cut a piece of parchment paper or regular paper to the same size as the puff pastry, draw a kabocha and a leaf and cut them out. Cut out the eyes, nose, and mouth. Let the puff pastry warm up to room temperature for a bit..
Place the cutouts on top of the puff pastry, and cut it out using the tip of the knife. Repeat for the second sheet, but don't cut the eyes or mouth out. Add veins to the leaf as well..
Put the puff pastry in the freezer to keep it from getting too soft. Preheat the oven to 210°C..
Peel the kabocha, and steam cook or microwave to soften it. Transfer it it to a bowl; add in butter, sugar, and milk and mix well while the kabocha is still warm..
Once it has cooled, lay out the backside of the kabocha (the side that doesn't have the eyes etc. cut out), and put the kabocha paste on top..
Next, place the face section on top, and seal the edges with a fork. If you have any left-over paste, put it into the leaves..
Place the finished pies on a baking sheet covered in an parchment paper, and and coat the surface with the whisked eggs using a brush..
Bake at 210°C for 10 minutes. Reduce to 180°C, cook for an additional 15-20 minutes, and it is done ..

Kabocha Pumpkin Pie - Using kabocha squash/pumpkin instead of regular pumpkin. The end result is a pumpkin pie that tastes better! Look no further as I have the PERFECT pumpkin pie recipe—with a nice Asian twist—made with kabocha squash, which is a Japanese variety of squash. Other names: Blue hokkaido squash, Blue Kuri Kabocha, Blue Kabocha. Kabocha Gnocchi — Blogger Shin uses Japanese pumpkin, a.k.a.