Kabocha Pies for Halloween. Great recipe for Kabocha Pie – An Easy Halloween Snack. Use the Frozen Pie Shells or Pie Crusts. Store-bought pie crusts are great for a beginner baker.
For the crust: In the bowl of a food processor combine all the flour, sugar, cinnamon, allspice, ginger,. Transfer the pie to a cooling rack and let cool completely before serving. Slice the pie and top with whipped cream or vanilla ice cream. You can have Kabocha Pies for Halloween using 6 ingredients and 8 steps. Here is how you cook that.
Ingredients of Kabocha Pies for Halloween
- Prepare 4 of sheets Frozen puff pastry (10.5 x 18 cm).
- You need 200 grams of Kabocha squash (peeled).
- It’s 20 grams of Butter.
- Prepare 20 grams of Sugar.
- It’s 1 tbsp of Milk.
- Prepare 1 of Egg yolk.
Cut Kabocha squash in half and remove seeds. Fill the inside cavity of the kabocha with a thin layer of oil and a sprinkle of salt. Kabocha squash with its striped, jade green rind is seeded and steamed before blending with tofu, sugar, cinnamon, vanilla, and soy milk in this vegan version of pumpkin pie. For pie filling, bring an inch of water to a boil in a large covered pot fitted with a steamer basket or rack.
Kabocha Pies for Halloween instructions
- Cut a piece of parchment paper or regular paper to the same size as the puff pastry, draw a kabocha and a leaf and cut them out. Cut out the eyes, nose, and mouth. Let the puff pastry warm up to room temperature for a bit..
- Place the cutouts on top of the puff pastry, and cut it out using the tip of the knife. Repeat for the second sheet, but don't cut the eyes or mouth out. Add veins to the leaf as well..
- Put the puff pastry in the freezer to keep it from getting too soft. Preheat the oven to 210°C..
- Peel the kabocha, and steam cook or microwave to soften it. Transfer it it to a bowl; add in butter, sugar, and milk and mix well while the kabocha is still warm..
- Once it has cooled, lay out the backside of the kabocha (the side that doesn't have the eyes etc. cut out), and put the kabocha paste on top..
- Next, place the face section on top, and seal the edges with a fork. If you have any left-over paste, put it into the leaves..
- Place the finished pies on a baking sheet covered in an parchment paper, and and coat the surface with the whisked eggs using a brush..
- Bake at 210°C for 10 minutes. Reduce to 180°C, cook for an additional 15-20 minutes, and it is done ..
Turn squash over halfway through steaming. Set squash aside until cool enough to handle. It takes the place of a traditional pie crust, except it is on top of course, and you really just won't miss it. If you like, make one or two pies with the nuts and leave the nuts off on the others. Cut into big chunks, and put it in a pot of boiling water.
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