Kabocha Pumpkin Pie Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.
Here is the best “Kabocha Pumpkin Pie” recipe we have found so far. This will be really delicious.
Ingredients of Kabocha Pumpkin Pie
- Make ready 150 g of flour.
- Make ready 75 g of butter.
- You need 1-2 Tbsp of water.
- You need 400 g of pumpkin/kabocha squash.
- Prepare 1/2 cup of sugar.
- It’s 1/2 cup of milk.
- It’s 1/2 cup of double cream.
- Prepare 1 tsp of cinnamon.
- Take 3 of egg.
Kabocha Pumpkin Pie step by step
- 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!.