Halloween Kabocha Pie. Scoop out the Kabocha flesh with a spoon. 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 is a Japanese squash or pumpkin.

A healthy Halloween Kabocha cheesecake that is entirely gluten-free and sugar-free! A new way to use kabocha squash! Kabocha is a Japanese winter squash that is commonly translated as 'pumpkin' in Japan. You can cook Halloween Kabocha Pie using 11 ingredients and 13 steps. Here is how you cook it.

Ingredients of Halloween Kabocha Pie

You need of For the kabocha squash filling.
It's 1/8 of Kabocha squash.
It's 3 tbsp of Skim milk.
You need 2 tbsp of Honey.
It's 10 grams of Butter.
Prepare of For the apple filling.
You need 1 tbsp of Sugar.
Prepare 1/2 of Apple.
You need 10 grams of Butter.
It's 4 of sheets Frozen puff pastry.
Prepare 1 of egg's worth Egg yolk (for the glaze).

While it is true that kabocha and pumpkin are both of the Cucurbita genus, when it comes to cooking and taste. This is the only pumpkin pie recipe I've ever used. It's been in the family for at least sixty years! Kabocha Purin Cake for Halloween (Pumpkin Pudding) ハロウィンにかぼちゃプリンケーキ.

Halloween Kabocha Pie step by step

Cut the kabocha squash into bite-sized pieces and microwave for 4 to 5 minutes. Remove the skin, taking care not to burn yourself..
Use a large fork, to mash the kabocha to your preferred consistency..
Add skim milk, honey, and butter and mix well. It mixes easily if you add the ingredients while the kabocha is warm. This completes the kabocha filling..
(Sorry, I forgot the photo). Slice the apple into wedges and microwave for 3 minutes in a heat-resistant container together with the butter and sugar. This completes the apple filling..
Cut the puff pastry into desired sizes while it's still frozen. I cut the puff pastry into 3 vertical slices (the picture shows 2 frozen puff pastry)..
Stack two sheets together and cut the edges to create an oval shape..
Carve a face in the center of the top sheet. Use a knife or whatever tool is easiest. This step is easy if the puff pastry are still frozen. Preheat your oven at 410°F/210°C..
If the puff pastry begin to thaw, spoon the kabocha filling on the bottom sheet, leaving about 1cm of space at the edges. Drain excess water from the apple filling and spoon on top of the kabocha filling..
Lay the top sheet you made in step 7 over the bottom layer with the filling you made in step 8. Stretch it out a bit and use a fork to press it down to close the edges. Use a fork to create ridges along the face..
Prepare aluminum cups. The bento cups at the dollar store seemed big enough, so I flattened out the bottom for a wider surface area..
Place the pie made in step 9 in the aluminum cups. Use a brush to brush on the egg yoke glaze..
Bake in the over at 410°F/210°C for to 8 minutes, then reduce heat to 375°F/190°C and bake for another 6 to 8 minutes until finished..
Extra: You can make the Jack-O'-Lantern face out of the kabocha peels. After cutting out the facial features, use a beaten egg yolk to stick and press down..

See more ideas about Food, Squash pie and Pumpkin recipes. Sweet Potato Pancakes, if you love sweet potato pie, pumpkin pie, pumpkin bread, or all of the above, these pancakes are for you. This twist on the classic pumpkin pie calls for kabocha squash and adds in ginger and black pepper for a spicy-sweet twist. Kabocha, Japanese pumpkin, makes a lighter pie with a vivid orange color. We are making Pumpkin Potage using a nutritious kabocha squash for Halloween.