How to Cook Tasty Soy Milk Kabocha Squash Pie with Easy Puff Pastry

How to Cook Tasty Soy Milk Kabocha Squash Pie with Easy Puff Pastry Delicious, fresh and tasty.

Soy Milk Kabocha Squash Pie with Easy Puff Pastry. This decadent Kabocha Pie (かぼちゃパイ) is super easy to make and will impress your holiday dinner guests! Making your own pastry shell can be challenging and time-consuming, especially if you've never tried making it before. For this Kabocha Pie recipe, you can purchase a ready-made pie shell.

Premium aged, naturally aromatic, produced in a facility that also uses soy, nuts, dairy, and gluten: these are a few of the words that might be used.

This kabocha squash pie recipe creates a lighter and fluffier version of the traditional pumpkin pie.

I added just half a cup of sugar and skipped condensed milk.

You can cook Soy Milk Kabocha Squash Pie with Easy Puff Pastry using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Soy Milk Kabocha Squash Pie with Easy Puff Pastry

1. You need of Puff pastry:.

2. Prepare 150 grams of Flour.

3. Prepare 75 grams of Margarine.

4. You need 2 tbsp of Water.

5. It’s of Kabocha cream.

6. It’s 1/2 of Kabocha squash.

7. You need 100 ml of Sugar.

8. You need 3 of Eggs, beaten.

9. Prepare 200 ml of Soy milk.

10. Prepare 1 dash of Cinnamon powder.

Bake on the middle rack until the.

This squash/pumpkin braised in milk—kabocha no miruku ni—is a dish that you could imagine in a lunchtime bento box or as a side dish to some grilled salmon or roast pork.

It's a great vegetable dish for children, who love things sweet and creamy.

Japanese pumpkin (also known as kabocha squash).

Soy Milk Kabocha Squash Pie with Easy Puff Pastry step by step

1. [Prepare the Pie Crust] Rub chunks of the butter (margarine) between your fingertips and into the flour until flour looks crumbly. Add the water and when the dough feels like an earlobe gather the dough into a ball. Let rest in the refrigerator for 30 minutes..

2. [Prepare Kabocha Cream] Cut the kabocha into small pieces and boil in a pot until soft. Drain and place in a bowl and mash with a fork..

3. Add the sugar to the mashed kabocha. Add the eggs, soy milk and cinnamon powder and combine with a rubber spatula..

4. Roll out the dough and place it in a pie pan pressing down along the bottom and all sides. Pour in the kabocha cream and bake in the 190℃ oven for 45 minutes..

5. If you dont like soy milk, please use

https://cookpad.com/us/recipes/152858-kabocha-squash-pie-with-an-easy-crust.

Roasted kabocha squash soup, thick and creamy, with ginger, cumin, and coriander.

Have you come across "Kabocha" squash in the market?

It's a Japanese variety of winter squash, one that is heavy and thick-fleshed, similar in that way to butternut squash, with a deep, rich flavor.

Photo: Christopher Hirsheimer and Melissa Hamilton.

For the pie crust, whisk the flour, salt, and sugar in a mixing bowl.