Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, sweet kabocha pie. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Brighten Your Party w/ Easy-To-Prepare Pie Desserts From Kraft®. Visit Now Sweet and Spicy Kabocha Pie Kabocha, Japanese pumpkin, makes a lighter pie with a vivid orange color. This pie trades in usual expected flavors for a slightly spicy dose of ginger and black pepper.

Sweet Kabocha Pie is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They are nice and they look fantastic. Sweet Kabocha Pie is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook sweet kabocha pie using 8 ingredients and 17 steps. Here is how you can achieve that.

The ingredients needed to make Sweet Kabocha Pie:

1. Make ready 1 packages Frozen puff pastry
2. Take 1/2 Kabocha squash
3. Take 2 Egg Yolks
4. Get 100 grams Sugar
5. Prepare 20 grams Butter
6. Get 50 ml Heavy cream
7. Prepare 5 shakes Cinnamon
8. Get 1 dash bit Egg for glazing

Set squash aside until cool enough to handle. A Gluten Free Kabocha Pie is a must on the menu. This pie is easy to make and tastes identical to the store-bought pumpkin pies but with considerably less calories and zero sugar added. 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.

Instructions to make Sweet Kabocha Pie:

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.

And fortunately for everyone, kabocha squash (aka Japanese pumpkin) are getting to be pretty easy to find in these modern days. 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. I made the pie filling using steamed kabocha, a type of squash that is usually seen in Asian desserts. It has a sweet and nutty taste that is almost like that of sweet potato.

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