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

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, soy milk kabocha squash pie with easy puff pastry. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Soy Milk Kabocha Squash Pie with Easy Puff Pastry is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Soy Milk Kabocha Squash Pie with Easy Puff Pastry is something which I have loved my entire life. They are nice and they look wonderful.

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

To begin with this recipe, we have to first prepare a few ingredients. You can have soy milk kabocha squash pie with easy puff pastry using 10 ingredients and 5 steps. Here is how you cook it.

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The ingredients needed to make Soy Milk Kabocha Squash Pie with Easy Puff Pastry:
  1. Prepare Puff pastry:
  2. Make ready 150 grams Flour
  3. Take 75 grams Margarine
  4. Take 2 tbsp Water
  5. Take Kabocha cream
  6. Make ready 1/2 Kabocha squash
  7. Prepare 100 ml Sugar
  8. Get 3 Eggs, beaten
  9. Make ready 200 ml Soy milk
  10. Make ready 1 dash Cinnamon powder

Optional: For a more polished look, glaze edge of crust with egg wash. 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. Kabocha squash with its striped, jade green rind is seeded and steamed before blending with tofu, sugar This was very easy and fun to make with a group of teenagers for English club at my school in Reviews for: Photos of Kabocha Squash Pie (Japanese Pumpkin Pie). This twist on the classic pumpkin pie calls for kabocha squash and adds in ginger and black pepper for a spicy-sweet twist.

Instructions to make Soy Milk Kabocha Squash Pie with Easy Puff Pastry:
  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 don't like soy milk, please use - - https://cookpad.com/us/recipes/152858-kabocha-squash-pie-with-an-easy-crust

Kabocha squash with its striped, jade green rind is seeded and steamed before blending with tofu, sugar This was very easy and fun to make with a group of teenagers for English club at my school in Reviews for: Photos of Kabocha Squash Pie (Japanese Pumpkin Pie). This twist on the classic pumpkin pie calls for kabocha squash and adds in ginger and black pepper for a spicy-sweet twist. Kabocha Pie かぼちゃパイ • Just One Cookbook. Try something different for the holidays this year with this rich and creamy Kabocha Pie with a dollop of freshly whipped cream and a hint of rum. chocolate technology and science with l'École Valrhona Executive Pastry Chef Chef Philippe Givre. Photo: Christopher Hirsheimer and Melissa Hamilton.

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