Recipe: Delicious Sweet Kabocha Pie

Sweet Kabocha Pie. 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. This decadent Kabocha Pie (かぼちゃパイ) is super easy to make and will impress your holiday dinner guests!

The chestnut-like texture of this pie makes it especially toothsome. A Gluten Free Kabocha Pie is a must on the menu! Pat down carefully and knead with knuckles to get the right structure. You can have Sweet Kabocha Pie using 8 ingredients and 17 steps. Here is how you achieve it.

Ingredients of Sweet Kabocha Pie

1. It's 1 packages of Frozen puff pastry.
2. Prepare 1/2 of Kabocha squash.
3. Prepare 2 of Egg Yolks.
4. You need 100 grams of Sugar.
5. Prepare 20 grams of Butter.
6. You need 50 ml of Heavy cream.
7. You need 5 of shakes Cinnamon.
8. It's 1 dash of bit Egg for glazing.

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. A low carb alternative to sweet potato pie using kabocha squash baked into a gluten-free coconut flour crust. You can thank Mary for this tasty, even-lower-carb-than-pumpkin kabocha squash pie!

Sweet Kabocha Pie step by step

1. Cut the kabocha squash into fairly large pieces and microwave for 7 minutes. Throw away any liquid that comes out..
2. Mashi the kabocha while it's piping hot. While it's still hot, mix in the sugar and butter..
3. You can strain it if you want. It's hard work, but the texture will be smooth. It's still delicious, even if you don't..
4. Add egg yolk, heavy cream, and cinnamon to the strained mixture..
5. The paste is finished. Let it cool..
6. Roll out 2 puff pastry to fit the pie dish..
7. Don't cut off the crust that hangs over the edge, instead fold it inwards towards the middle..
8. After shaping the folded edges, pour in the filling..
9. Cut the remaining 2 sheets of pie crusts into 16 strips. Each sheet should make 8 strips..
10. Set aside 4 strips and weave the rest into a net on top of a cutting board....
11. Then place it on top of the pie filling..
12. Place the remaining 4 strips around the edges..
13. Using a fork, press down on the edges..
14. Using a pastry brush, brush the pie crust with the beaten egg. Since it's a waste to use one whole egg, take some from the egg yolks in the ingredients. It's probably okay to dilute with water..
15. Bake in a 390°F/200°C oven for 40 minutes..
16. If you have leftover crust, it's a lovely idea to cut it into ☆ shapes for decoration..
17. This was the previous profile photo..

Crust Pour the squash mixture into the prepared pie shell. Kabocha is much sweeter than pumpkin, and because the leftovers have already been sweetened and flavored with honey and ginger, this recipe uses less sugar and spice than most pumpkin pie recipes. Rich and creamy Kabocha Squash Pie with dollop of whipped cream and a hint of rum Kabocha is a winter squash sweet enough and creamy enough to make a great kabocha pudding just add a A few days ago I roasted a Kabocha squash with the intention of making a soup; however. Kabocha squash, sometimes called kabocha pumpkins, are ideal for baking as the flesh is dense A couple of simple yet key steps make this pie a knockout: draining the kabocha puree on paper towels. "It has a much sweeter flavor than traditional pumpkins," he says. "Canned options [are] often Says Macdonald: "[It's] definitely worth the effort." Kabocha Pumpkin Pie.