Halloween Kabocha Squash Pie. If the crust starts to get too dark, place a pie shield ring on the pie to protect the edges from burning. Kabocha is a Japanese squash or pumpkin. So what better way to celebrate Halloween then with a stuffed kabocha jack-o-lantern!

Kabocha Squash Pie with Eggnog Whipped Cream. You can thank Mary for this tasty, even-lower-carb-than-pumpkin kabocha squash pie! She introduced me to this tasty squash (aka Japanese pumpkin) after making a Filipino meal that included it and yes, it was good. You can cook Halloween Kabocha Squash Pie using 6 ingredients and 8 steps. Here is how you cook it.

Ingredients of Halloween Kabocha Squash Pie

It's 1/4 of squash Kabocha squash.
You need 4 of sheets Frozen puff pastry.
You need 30 grams of Butter.
You need 30 grams of Sugar.
It's 1 tbsp of Milk.
Prepare 1 of Egg yolk.

We are making exquisitely delicious Pumpkin Muffins with lots of kabocha and walnuts! [recipe]. Homepage > Recipes > Dessert Recipes > Cupcake Recipes > Pumpkin Muffins Recipe (Halloween Dessert with Walnuts and Sweet Kabocha Squash). A healthy Halloween Kabocha cheesecake that is entirely gluten-free and sugar-free! I really like using Japanese kabocha squash in recipes as it has a really great taste and texture and is very versatile in its uses.

Halloween Kabocha Squash Pie step by step

Peel the kabocha and steam. In a bowl, mix all the ingredients together with the kabocha. Mash the kabocha into a paste with a spoon while mixing..
Cut a puff pastry in half with a knife. Cut out a face, nose, and eyes on one side..
Spread the kabocha paste on the puff pastry after the paste has cooled..
Place the cut-out face puff pastry on top, press down the edges with a fork, and coat with egg yolk..
Bake at 390F/200C for 10 minutes, lower to 360F/180C for another 15-20 minutes, and you're done..
Bake until your desired golden brown color..
Knead the cut-out pie crust sheet portions together, stick in the leftover kabocha, roll them up to make little bite-sized pies..
Looks so good!.

You can use it in sweets, instead of potatoes, in soups, in custards, in purees, in. This twist on the classic pumpkin pie calls for kabocha squash and adds in ginger and black pepper for a spicy-sweet twist. This pie trades in usual expected flavors for a slightly spicy dose of ginger and black pepper. Featured in: The Sweet and Spicy Better-than-Pumpkin Pie to Make this Thanksgiving. 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.