Recipe Yummy Kabocha Pumpkin Pie

Kabocha Pumpkin Pie ~ Happy Cooking - how many times is being sought after by many Buddy around us, one of them is Our. they indeed have get used to use internet on HP to find information to be used inspiration. Therefore Admin give Information around Kabocha Pumpkin Pie is can my Buddy make it idea.

we can create Kabocha Pumpkin Pie using tools 9 ingredient 8 step. this is it Your way for make it.

The spices for cooking Kabocha Pumpkin Pie

1. Buddy also needs 150 g flour.
2. capable need to provide 75 g butter.
3. capable need to provide too 1-2 Tbsp water.
4. You need to prepare 400 g pumpkin/kabocha squash.
5. Please buddy prepare 1/2 cup sugar.
6. Please buddy prepare 1/2 cup milk.
7. You need 1/2 cup double cream.
8. capable need to provide 1 tsp cinnamon.
9. Please prepare 3 egg.

The Step by step how to cook Kabocha Pumpkin Pie

1. Preheat the oven to 180°C/350°F. There is a saying "people with cold hands are good at making pastry," so keep the butter in fridge until you need it. Prepare a bowl, add flour and butter. Mix them with your fingers, but do not knead the mixture..
2. When you get a crumbly, sand like texture, add water slowly until the texture becomes soft like your earlobe. Continue to mix, but do not knead..
3. Make a dough, and wrap it in plastic film and chill for a minimum of 30 min in the fridge..
4. Cut a pumpkin into small bite-sized pieces (about 3 cm cubes) and put them into a microwaveable container. Heat in a microwave for about 3 min until the pumpkin becomes soft..
5. Put the pumpkin pieces into a bowl. Mash them until it becomes roughly creamy in texture. Add sugar and keep mixing..
6. Pour the beaten eggs, the half cup of milk and double cream in the bowl. Sprinkle cinnamon powder. Mix well..
7. Roll out the pastry to about 2 mm thickness and then lay it into a pie tray. Shape the edge by pushing it with the tongs of a fork..
8. Pour the pumpkin mixture on the pasty. Bake for about 45 min. Let cool a little before enjoying this gorgeous treat!.

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