Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, crunchy kabocha squash pie for halloween. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Crunchy Kabocha Squash Pie for Halloween is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Crunchy Kabocha Squash Pie for Halloween is something which I have loved my entire life.

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 Squash Pie with Eggnog Whipped Cream. You can thank Mary for this tasty, even-lower-carb-than-pumpkin kabocha squash pie!

To begin with this particular recipe, we have to first prepare a few components. You can have crunchy kabocha squash pie for halloween using 7 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Crunchy Kabocha Squash Pie for Halloween:

1. Get 400 grams Pumpkin
2. Make ready 2 sheets of Puff pastry (19 x 19 cm squares)
3. Take 50 grams White chocolate (minced)
4. Make ready 20 grams ★Granulated sugar
5. Take 1/3 tsp ★Salt
6. Take 1 dash ★Cinnamon powder
7. Prepare 1 Egg

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. 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. The first time I had Thanksgiving dinner was back.

Steps to make Crunchy Kabocha Squash Pie for Halloween:

1. Cut the kabocha into bite-sized pieces with the skin still attached. Cut off 1 cm corners for decorative purposes and place into a separate heat-resistant container.
2. Cover with plastic wrap and steam in the microwave until you can cleanly insert a skewer.
3. Once steamed, remove the skin for the filling and put inside of a bowl. Cool the kabocha for garnishing.
4. Add white chocolate to the filling-pumpkin, and mix while the heat from the pumpkin melts the chocolate.
5. Add the ingredients marked with ★ to taste. (The taste of kabocha differs by season and type, so adjust accordingly with granulated sugar.)
6. Cut a puff pastry into 4 sheets. Use two of the pieces to create a 7 cm round sheet. You can use a cup to help.
7. Use a fork to punch shallow holes in the remaining two puff pastry. Trace egg whites around the border of the sheets, then place the sheets with the holes removed (created in Step 6) on top of the whole sheets.
8. Use a fork to punch shallow holes in the bottom layer of the round puff pastry. Add the filling and trace the edges with egg whites. Add the top cover sheet, and use a knife to cut slits in the sides to prevent the filling from spilling out.
9. Repeat Steps 6-8 with the other puff pastry. Apply egg yoke to the top, careful not to let any on the sides of the sheets (it'll prevent the sheets from inflating).
10. Bake in the oven at 390°F/200℃ for about 25 minutes.
11. Use a spoon to fill the squares with filling. Top with the decorative kabocha bits and you're done!

Photo: Christopher Hirsheimer and Melissa Hamilton. 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. 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.

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