Recipe: at dinner Kabocha Pumpkin Pie

Recipe: at dinner Kabocha Pumpkin Pie Delicious, fresh and tasty.

Kabocha Pumpkin Pie. It's Not Thanksgiving without This Signature Pumpkin Pie Recipe From McCormick. The kabocha squash is sweeter than a regular pumpkin so it yields a silkier, richer, and sinfully decadent taste. The end result is a pumpkin pie that tastes almost like a custard, even close to a creme brulee.

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 perfect dessert after a heavy Thanksgiving dinner.

Baked Kabocha or Crustless "Pumpkin" Pie.

You can cook Kabocha Pumpkin Pie using 9 ingredients and 8 steps. Here is how you cook it.

Ingredients of Kabocha Pumpkin Pie

1. Prepare of flour.

2. Prepare of butter.

3. It’s of water.

4. You need of pumpkin/kabocha squash.

5. It’s of sugar.

6. It’s of milk.

7. You need of double cream.

8. Prepare of cinnamon.

9. You need of egg.

This version uses kabocha pumpkin, an heirloom variety of pumpkin, which has rich, creamy, deep-orange innards and dark green skin.

In place of eggs, agar agar seaweed binds this blend together beautifully and with just the right level of firmness.

Kabocha squash pie is incredibly better than any other kind of pumpkin pie, because the kabocha pumpkin is naturally denser and sweeter than even a sugar pie pumpkin.

And fortunately for everyone, kabocha squash (aka Japanese pumpkin) are getting to be pretty easy to find in these modern days.

Kabocha Pumpkin Pie instructions

1. 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..

2. 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..

3. Make a dough, and wrap it in plastic film and chill for a minimum of 30 min in the fridge..

4. 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..

5. Put the pumpkin pieces into a bowl. Mash them until it becomes roughly creamy in texture. Add sugar and keep mixing..

6. Pour the beaten eggs, the half cup of milk and double cream in the bowl. Sprinkle cinnamon powder. Mix well..

7. 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..

8. Pour the pumpkin mixture on the pasty. Bake for about 45 min. Let cool a little before enjoying this gorgeous treat!.

They can look a little funky… We prefer the sweet flavorful flesh of the kabocha squash over any other pie pumpkin.

The chestnut-like texture of this pie makes it especially toothsome.

Scoop flesh into food processor and purée until very smooth.

For pie filling, bring an inch of water to a boil in a large covered pot fitted with a steamer basket or rack.

Turn squash over halfway through steaming.